Ingredients:

  • 1 lb ground breakfast sausage
  • 8 oz full-fat cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cans (8 oz each) refrigerated crescent roll sheets
  • 2 tbsp melted butter

Instructions:

  1. Brown the ground sausage in a skillet over medium heat. Break it into small crumbles with a spatula until no pink remains and it's deeply browned.
  2. Drain the excess grease thoroughly using a colander or paper towels. Note: This prevents the bottom crust from becoming a grease sponge.
  3. In a mixing bowl, combine the cooked sausage, softened cream cheese, shredded cheddar, black pepper, and garlic powder. Stir until the mixture is smooth and cohesive.
  4. Lightly grease a 9x13 inch baking pan with cooking spray or a bit of butter.
  5. Unroll the first can of crescent dough and press it firmly into the bottom of the pan, making sure it reaches all four corners.
  6. Spread the sausage cream cheese mixture evenly over the bottom dough layer. Use the back of a spoon to smooth it out.
  7. Top with the second can of crescent dough, gently pinching the seams together to seal the edges.
  8. Brush the top of the dough with melted butter using a pastry brush.
  9. Bake at 375°F (190°C) for 12-15 minutes until the crust is mahogany colored and the edges are bubbling.
  10. Let the bake rest for 5 minutes before slicing. Note: This allows the cream cheese to set so the slices stay neat.