Sausage and Cheese Bread
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2 cans - refrigerated crescent roll dough
1 pound - bulk breakfast sausage
1 8oz - package cream cheese, cubed
2-4 cups - shredded cheese of your choice, use as much or as little as you want (I use 4 cups but original recipe was for 2 cups)
1 jar - salsa (optional)
Preheat oven to 375˚. Crumble and brown the sausage in a skillet until done. While you are doing this, spread one can of the crescent rolls into the bottom of a 9x13 baking dish, pinching seams closed and stretching the dough to fit the bottom of the dish. When the sausage is done, don't drain unless there is A LOT of grease left over. Mix in the cream cheese until melted. Sprinkle half the shredded cheese on top of the rolled out crescent rolls. Spread the sausage and cream cheese mixture on top of the crescent rolls. Sprinkle remaining shredded cheese over sausage mixture. Cover with the second can of crescent rolls, for a top crust, again pinching seams closed and stretching the dough to fit the dimensions of the dish. Bake at 375˚for about 20-30 minutes, until top crust is golden brown and bottom crust is cooked through. Remove from oven and cut into squares to serve. Top with Salsa if desired. This stuff is gooooooooooooooood, and it refrigerates and reheats well also, so you can make it the night before and reheat in the oven or microwave in the morning! It's also good cold, straight out of the fridge, according to my teenage daughters!
I originally got this recipe from a fellow PBS Diva on the games board, Melody P. I tweaked it every time I made it until I came up with my very slightly altered version, which suits my individual family's needs a little more than the original recipe did.