Crescent rolls are great. I like to keep at least one or two tins on hand because they are so versatile. If you are into casseroles, crescent rolls make a really tasty top and bottom layer. 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. Here’s how I make it.
Cheesy Sausage Crescent Casserole
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- 2 lb sweet Italian sausage (you could use spicy if you prefer it)
- 4 oz cream cheese
- 4 oz Velveeta cheese
- 4 oz shredded double cheddar cheese
- 2x 8 oz crescent dough sheets
- 1 tbsp butter
- Italian seasoning
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.