Preheat oven to 350°F. Spray a 9 x 13 non-stick baking dish with cooking spray.
Fry sausage in a large skillet. Crumble as you cook it until it’s no longer pink. Drain off the drippings.
Add in the cream cheese.
I like to break it up into pieces so it melts faster. Continue to stir until cheese has melted and mixture is combined.
Unroll crescent roll dough onto a greased pan and pinch seams together.
Pour the sausage and cream cheese mixture over the dough and spread it around.
Unroll the second crescent roll dough and place it over the top of the sausage. Again, pinch the existing seams so that nothing can leak out. Then pinch the two crescent doughs all around the edges.
Brush dough with egg wash.
Bake for 14-16 minutes. Remove from oven and allow to rest for about 10 minutes.
Serve warm. ENJOY!
NOTES
Want a shorter and even faster way? Use Jimmy Dean Sausage Crumbles that are already pre-cooked! Use sheet crescent dough instead of the rolls.
No pinching seems, no frying sausage! Just buy 2 of the sausage crumbles and pour the bags into a large skillet. Add the cream cheese and cook on low until warm and combined.
Use pork or turkey sausage.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or in the freezer for 2-3 months.
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