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a golden crescent pastry breakfast casserole cut into squares with crumbled sausage and cream cheese filling visible between distinct pastry layers
Melissa Hart

Sausage and Cream Cheese Crescent Roll Breakfast Casserole

This is a savory pastry slab, with a creamy sausage filling between two crescent dough sheets. There isn't an egg custard to muddy the layers. Parbaking the bottom sheet matters, especially if your pan is ceramic and slower to heat. Let the finished casserole stand before slicing it; piping-hot cream cheese filling will slide out of a square even when the dough is cooked properly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tsp unsalted butter
  • 2 cans refrigerated crescent dough sheets 8 oz each
  • 1 lb bulk pork breakfast sausage
  • 1 small yellow onion finely diced
  • 6 oz cream cheese cubed
  • 1 tbsp Dijon mustard
  • 1/2 tsp black pepper
  • 1 large egg beaten

Method
 

  1. Heat the oven to 375°F and butter a metal 9-by-13-inch pan. Press one dough sheet over the bottom and bake for 8 minutes, until the surface looks dry.
  2. Meanwhile, brown the sausage and onion in a skillet over medium-high heat for 10 minutes, crumbling the meat and bringing it to 160°F. Drain the fat.
  3. Reduce the heat to low and stir in the cream cheese, mustard and pepper until the cheese melts. Spread the filling evenly over the partly baked crust.
  4. Lay the second dough sheet over the filling, stretch it gently to cover and brush with beaten egg. Cut six short slits through the top.
  5. Bake for 20 to 25 minutes until deeply golden and the bottom crust is firm when lifted at a corner. Rest for 15 minutes before cutting into eight squares.