Cheesy Sausage Squares
Southern 3-Ingredient Cheesy Sausage Squares are warm, buttery, and packed with savory breakfast sausage and sharp cheddar. Crisp crescent dough surrounds a soft, gooey filling for an easy appetizer or dinner starter.
INGREDIENTS:
1 pound bulk pork breakfast sausage Mild or hot
2 cups shredded sharp cheddar cheese Packed; 8 ounces
1 can refrigerated crescent roll dough or crescent sheet 8 ounces
DIRECTIONS:
Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish or spray it with nonstick cooking spray.
Cook the breakfast sausage in a large skillet over medium heat for 7 to 10 minutes, breaking it up with a spatula, until no pink remains and it reaches 160°F if checked with a thermometer.
Drain the excess grease from the cooked sausage to help prevent a soggy bottom crust.
Remove the skillet from the heat and stir in the shredded sharp cheddar until it is evenly mixed through the warm sausage and beginning to melt.
Open the crescent dough, pinch any perforated seams closed if using regular crescent rolls, and divide the dough into two roughly equal portions.
Press one portion of the crescent dough into the bottom of the prepared 9-by-13-inch dish, gently stretching it to reach the corners.
Spoon the sausage and cheddar mixture over the dough and spread it into an even layer all the way to the edges.
Lay the remaining crescent dough over the filling and gently stretch it to cover the top from edge to edge, pinching together any seams or gaps.
Bake for 18 to 22 minutes, until the top is deep golden brown, the edges are puffed and crisp, and some cheese is bubbling around the sides.
Remove the dish from the oven and let it rest for at least 10 minutes so the filling can settle before cutting.
Cut the bake into 16 squares using a sharp knife and serve warm.