Being from the great state of Wisconsin, there are two types of food that pretty much all of us are absolutely raised on, and that’s sausage and cheese. When you’re from there, you learn how to use these two foods in just about every way imaginable. Most of the time, we like to keep things simple and just eat sausage and/or cheese without anything too fancy, but I was looking for a new way that would allow me to be a little more creative in the kitchen.
That’s when I came across a great way to use both of these ingredients into something that I can take to any event with a lot of friends and family that love sausage and cheese. Outside of those two things, all you really need is crescent rolls or dough sheets, which is something that most of us have in the kitchen already. So not only did I have a new recipe, but I didn’t even have to deal with the crowds at the grocery store.
As long as you have an oven and a baking dish to go along with these ingredients, you have yourself all you need to make these sausage and cheese squares. I’ve brought these to luncheons, potlucks, family get togethers and just about every other event that you can imagine. It takes less than an hour and a half to make these squares, and there’s enough for a whopping 32 people to take one square each. If that doesn’t scream convenience, I don’t know what does.
What’s great about this recipe is that you can swap in just about any meat you want, and there’s been times that I’ve tried this with ground beef and got a great result. If you don’t like sharp cheddar cheese, you can swap it out and try swiss, colby or really any other yellow cheese that you want.
If you’re ready to impress a whole mess of people all at once while keeping them in their comfort zone when it comes to taste. It’s a hearty side dish to make, and you can even make it into a main course if you cut your sausage and cheese squares into large enough pieces. Whichever way you choose to make this dish, there’s not going to be any disappointment. Have fun with this easy recipe, and when you see the results, it will become a pretty common creation in your kitchen!
For those that weren’t able to get through all 32 of their squares, just wrap up the rest and put them into the refrigerator. They make for an excellent leftover meal that you can take to work or warm up at home. Enjoy this taste and simplicity of this midwestern meal with some very familiar ingredients!
Preparation Time: 80-85 Minutes
Serves: 32 People (1 Serving Each)
Nutrition (Per Serving):Calories: 130
Fat: 10 g
Protein: 4 g
Carbohydrates: 6 g
Sodium: 220 mg
Cholesterol: 20 mg
What You’ll Need:
- 1 Pound of Spicy or Mild Bulk Pork Sausage
- 1 Package (8 Ounces) of Cream Cheese
- 2 Cups of Shredded Sharp Cheddar Cheese
- 2 Cans (8 Ounces Each) of Refrigerated Crescent Dinner Rolls
- OR 2 Cans (8 Ounces Each) of Pillsbury Refrigerated Crescent Dough Sheets
- To get started with this recipe, we’ll set the oven to 375 degrees (190 celsius) and then we’ll start prepping our sausage and cheese squares!
- If you’re using crescent rolls for your sausage and cheese squares, unroll one of the cans of dough into two long rectangular shapes. Take one of the rectangles and place it at the bottom of a 13×9 inch glass baking dish (ungreased), pressing the dough along the bottom and making sure that it goes up by ½ an inch of the sides.
- For those that are using dough sheets, it’s the same process, as you’ll take one can of dough and use it to cover the bottom of the same sized dish, with the same amount of height up the sides of the dish.
- Once you have that ready, set your stovetop to medium heat and grab a large skillet. Place your pound of sausage into the skillet, heating it up and continuing to stir thoroughly until the sausage is fully browned all the way through. You shouldn’t be able to see any pink. Once that happens, drain the skillet and set the sausage aside. Using the same skillet, add in one package (eight ounces) of cream cheese.
- Bring the heat on the stovetop down to low and cook the cream cheese until it’s melted. When it is, add in the sausage and stir it together until the sausage is completely coated with your melted cream cheese. Then, we’ll evenly spread the sausage and cream cheese mixture on the bottom layer of dough, while also evenly sprinkling two cups of sharp cheddar cheese on the mixture.
- Whether you’re using crescent rolls or dough sheets, take out your other can and get it ready for the top layer. Make sure that the dough is completely sealed on the edges, so that none of the cheese or sausage is visible in the pan.
- Now we’re ready to place the dish into the oven, allowing it to back for about 21 minutes. Check on it to see if it’s golden brown. If it’s not quite there, it could take an additional five minutes to be finished. After it gets the color that we’re looking for, take it out of the oven and allow the dish to cool for 15 minutes. With that, you’re ready to cut your recipe into smaller squares, and there should be enough for 32 in total. That means that there’s plenty for everyone to enjoy, and there’s likely going to be enough for seconds! These squares reheat well the next day, too, so don’t worry if there’s still some leftover, as it means you get to enjoy them a second time around!