Croissant Sausage Squares is a great recipe for a brunch or a party. Super simple to make and wonderful to share.
For Thanksgiving this year, The Hardworking Husband and I are staying home and no one is coming over. It is wonderful. While we love our families, we need a break. By the time Thanksgiving gets here, I will have been to Denver 6 times, Texas once, and Yellowstone 6 times. We also have worked hard this year. We are looking forward to a low key day of watching football.
I will not be cooking a big meal. Neither of us are huge turkey fans. But I do want food. So I’m going to do snacks – basically appetizers. So between now and New Years I am going to share those appetizers. We are even doing breakfast as appetizers. So I’m going to start with that – breakfast. Croissant Sausage Squares can be made with crescent rolls if you don’t have the time to spend to make croissant dough. All of the ingredients in these (croissants, breakfast sausage, & cream cheese) are things I have made myself and you can do that as well. But since I’m being lazy I will and did buy them.
Croissant Sausage Squares
Ingredients
- 1 batch of croissant dough or 2 tubes of crescent rolls
- 1 lb pork breakfast sausage, country
- 8 oz cream cheese
Instructions
- Preheat oven to 375.
- Brown sausage until thoroughly cooked.
- Add cream cheese and continue to cook until well mixed in.
- If using croissant dough, Roll it to 24 x 7. Cut in half lengthwise. Place half on a sheet pan.
- If using crescent rolls, roll out one tube and pinch seams together.
- Pour sausage mixture on the dough leaving about 1/2" on all the sides.
- Place other half or other tube of dough on top. Pinch the edges together.
- Bake for 13 - 15 minutes until croissant/crescent dough is golden brown.
- Remove from oven, slice and enjoy.
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Michelle Williams
Sunday 22nd of November 2020
I love this recipe! I have made this on and off over the years, and it is an easy go to recipe. As I was making it this morning, I decided to get a little adventurous. I really just needed to use some things around the kitchen and in the refrigerator before they went bad 😜. I added some red bell pepper to the frying pan about half way through cooking the sausage. At the very end I added some sliced leeks. I learned the hard way that leeks do not do well if you over cook them🙄. Anyway, I also put in a little parsley, sage, rosemary, and thyme. For some reason I was humming the song and thought, why not? ( It’s a Simon and Garfunkel song, for those of you are to young to know what I’m talking about, lol). Anyway, I also put in a heaping tbsp of sour cream as well. I was also trying to beef up the recipe so it would go a little farther. I had two cans of croissants so I rolled out the one can and and put 1/2 of the mixture on the top, but instead of covering it with the other can of croissants, I rolled up the sides and topped with shredded Colby Jack shredded cheese. The cooking time stayed the same. I did the exact same thing with the second can of croissants. The one thing that I learned from my cooking adventure, is that I would have added a second tube of sausage. All in all it came out really good. That’s the great thing about this recipe, it’s great as is, or you can change it up a little. Thank you Kerry for posting this recipe. I now have it saved so I can make it more often!
Kerry
Wednesday 2nd of December 2020
Michelle, I'm so glad you enjoyed this recipe. I'm glad I could provide the foundation to inspiration!
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