I love crescent rolls so much, I could make them all on their own and eat the whole can by myself. Yeah, the buttery flakiness is one of my favorite elements. Well, let’s just say I am a fatty. But anyway, the crescent works so well to hold in all the steam and flavor of this cheesy sausage casserole. But if I were you, I would make another can of regular crescent rolls. You are going to want something to dip into the delicious sauce that spills out of that casserole dish. I know I did, so I stopped all I was doing and made another batch! Haha!
Check out what our friends over at From Val’s Kitchen had to say about this:
“This simple dish is tasty and doesn’t require a ton of time or effort to make. It’s great as is or you can change it up to suit your own preferences, such as using hot Italian sausage instead of sweet.”
Oh, you can switch this up in so many ways, shapes and forms, you will always keep everyone on their toes!
Ingredients
2 lb sweet Italian sausage (you could use spicy if you prefer it)
4 oz Philadelphia cream cheese
4 oz Velveeta cheese
4 oz Kraft shredded double cheddar cheese
2x 8 oz Pillsbury crescent dough sheets
1 tbsp Land O’ Lakes butter
Italian seasoning
Instructions
Preheat the oven to 350 f.
Brown the sausage in a large frying pan.
While the sausage is cooking, place one of the crescent sheets into the baking pan, taking care to pull any edges up the sides as much as you can without breaking them..
Just as the sausage is finishing cooking, add in the Velveeta and cream cheese. Stir over medium heat until all cheeses are melted and combined with the sausage thoroughly.
Spoon the sausage mixture onto the crescent sheet.
Sprinkle the shredded cheese on top of the meat mixture.
Place the second crescent sheet on top. Make sure you push the top and bottom crescent sheets together well with a little pinch to seal them.
Spread the butter across the top of the biscuits in a very thin layer.
Sprinkle the Italian seasoning on the butter as liberally as you like.
Bake for about 20 minutes until the crust is golden brown.
Let sit for 10 minutes before serving or the pieces will be hot and soft and not slice nicely
USE RED NEXT PAGE LINK BELOW.
Quick Tip: be sure to let this sit for a bit, or it may not cut nicely
Thanks again to From Val’s Kitchen for this amazing recipe.
