My mama served these yesterday and everyone begged her to make another batch immediately.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish or spray it with nonstick cooking spray.

In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is browned and cooked through with no pink remaining, about 7–10 minutes.

Drain off any excess grease from the sausage, then return the sausage to the skillet or a mixing bowl.

Add the softened cream cheese to the hot sausage and stir until the cream cheese is fully melted and the mixture is smooth and creamy. Taste carefully and adjust seasoning if needed (the sausage usually has plenty of salt on its own). Set the filling aside.

Open one can of crescent roll dough and unroll it. Press the seams together gently with your fingers to form one solid sheet of dough.

Lay this sheet of dough in the bottom of the prepared glass casserole dish, pressing it gently into the corners to cover the bottom in an even layer.

Spoon the warm sausage and cream cheese mixture over the dough in the dish, spreading it out into an even layer from edge to edge.

Open the second can of crescent roll dough, unroll it, and again press the seams together to form a solid sheet.

Carefully place this second sheet of dough over the sausage mixture, stretching gently if needed so it covers the filling. Try to line it up with the bottom crust as best you can.

If you like, lightly pinch together any visible seams and gently tuck the top dough around the edges to help seal in the filling.

Bake in the preheated oven for 18–22 minutes, or until the top crust is a deep golden brown and you can see or hear the filling bubbling slightly around the edges.

Remove the dish from the oven and let it rest for at least 5–10 minutes so the filling can set a bit and slicing is easier.

Using a sharp knife or spatula, cut into squares or rectangles and serve warm straight from the glass casserole dish.

Variations & Tips