16 oz bulk sausage cooked and crumbled (any flavor)
8 oz cream cheese, softened and cut-up
2 can(s) refrigerated crescent rolls
1 c shredded sharp cheddar cheese (or any cheese)
Preheat oven to 375 degrees.
Cook sausage in skillet until browned; drain very well and wipe skillet with a paper towel. Return to skillet and mix with the cream cheese until blended. Stir in the cheddar.
Lay out the crescent rolls and add the mixture to the rolls; roll up and place on a lightly sprayed baking sheet. Bake at 375 degrees until golden brown.
Betty Callis adds this recommendation: Roll 1 can of crescent rolls in a pyrex. Fill with mixture of cooked sausage and cream cheese combined well. Top with the other can of rolls, Bake until brown. You can add other stuff to the sausage. Easier than having individual rolls, and just as good. Cut into squares.
2 can(s) refrigerated crescent rolls
1 c shredded sharp cheddar cheese (or any cheese)
Preheat oven to 375 degrees.
Cook sausage in skillet until browned; drain very well and wipe skillet with a paper towel. Return to skillet and mix with the cream cheese until blended. Stir in the cheddar.
Lay out the crescent rolls and add the mixture to the rolls; roll up and place on a lightly sprayed baking sheet. Bake at 375 degrees until golden brown.
Betty Callis adds this recommendation: Roll 1 can of crescent rolls in a pyrex. Fill with mixture of cooked sausage and cream cheese combined well. Top with the other can of rolls, Bake until brown. You can add other stuff to the sausage. Easier than having individual rolls, and just as good. Cut into squares.
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