Crescent Sausage N Cheese Bake Recipes

Steps:

• In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
• Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
• Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

Steps:

• Brown sausage and garlic in a skillet, stirring until it crumbles; drain grease from skillet.
• Place crescent roll dough in the bottom of a 13x9x2 inch baking dish; press perforations and seams to seal together. Sprinkle sausage, garlic and cheese over dough.
• Combine eggs and remaining ingredients; pour over mixture in dish.
• Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.

Steps:

• In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into 2 rectangles. Place on an ungreased baking sheet; seal perforations. , Spoon 1/2 of the sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. , Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Prepare a lage baking sheet and spray with non-stick cooking spray.
• Unroll the crescent dough and separate on the perforations into individual triangles.
• Spread about 1 teaspoon honey mustard (can use a little more) on each crescent.
• Sprinkle about 1 tablespoon grated cheese on the mustard.
• Arrange one sausage quarter on the triangle (parallel to short side, leaving 1/2-inch border).
• Fold the SHORT side of the dough over the sausage, continue to roll up.
• Arrange sausage rolls seam-side down on the prepared baking sheet.
• At this point you can cover and refrigerate up to 1 day until ready to bake.
• Set oven to 375 degrees.
• Bake the crescents until the dough is golden, about 20 minutes.

Steps:

• Heat oven to 375°F
• Unroll 1 can of dough into 2 long rectangles and place in ungreased 13x9-inch (3-quart) glass baking dish, press over bottom and 1/2 inch up sides to form crust.
• Brown sausage and onion in large frying pan over medium heat until thoroughly cooked, remove sausage from the frying pan and discard the fat.
• Add cream cheese to same frying pan and cook over low heat until melted.
• Add cooked sausage, stir to coat, add the chopped sage if using.
• Spoon evenly over crust in baking dish and sprinkle with the cheese.
• Unroll the second can of dough on work surface.
• Press to form 13x9-inch rectangle, firmly press perforations to seal and carefully place over cheese.
• Bake for 20 to 25 minutes or until golden brown.
• Cool for 10 minutes then cut into squares.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain., Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into 1 long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, until golden brown and filling is bubbly, 12-15 minutes longer. Let stand 5-10 minutes before cutting.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
• In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
• In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
• Unroll the crescent rolls (do not separate at the perforations).
• Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
• Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
• Layer the cooked sausage over the dough.
• Sprinkle the potato/green onion mixture on top of the sausage meat.
• Then sprinkle the cheese over the potato/onion mixture.
• Pour the eggs over top.
• Lightly sprinkle paprika over the eggs.
• Then sprinkle Parmesan cheese over the top.
• Bake for about 45 minutes.
• Delicious!

Steps:

• Heat oven to 375 degrees.
• Separate crescent dough into 4 rectangles; press perforations to seal.
• Brush each with margarine.
• Combine cheese and oregano; sprinkle over dough.
• Cut each rectangle crosswise to form 2 squares.
• Place a sausage link on each square; roll up. Cut each roll into 3 pieces; secure each with toothpick.
• Place cut side down on ungreased cookie sheet.
• Bake at 375 for 12 to 15 minutes or until golden brown.