These are a great choice for weekend for breakfast, or for a fast weeknight breakfast for dinner. We served it with scrambled eggs.
2 cans crescent rolls
1 pork sausage
8 oz cream cheese
2 c. shredded sharp Cheddar cheese
Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9 pan; press over bottom and 1/2 inch up sides to form crust. Cook sausage over medium heat, then drain. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese. Unroll the second can and place over the cheese. Bake at 375 for 20 to 25 minutes or until golden brown. Cool 15 minutes. Cut into small squares.