- 1 pound bulk pork sausage roll
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 2 tubes (8 ounces each) refrigerated crescent roll dough
Preheat oven to 375 degrees. Spray 9″ x 13″ glass pan. Press one tube of dough onto bottom of pan, pinching dough seams. Bake for 6-8 minutes.
Meanwhile, brown sausage. Drain well. Mix in cream cheese, and cook on low until mixture is creamy. Spread mixture on partially baked dough. Sprinkle with shredded cheese. Unroll second tube of dough, and pinch seams. Carefully press on top of mixture.
Bake for 13-17 minutes or until top is golden brown.