You know those evenings when you want something cozy yet fuss-free? Life’s busy enough without wrestling dozens of ingredients or spending hours over the stove. This recipe is like the friendly neighbor who drops by with homemade cookies—simple, comforting, and exactly what you need.
Picture a buttery, flaky dough wrapped around a warm, creamy sausage-cheese filling. No exotic spices. No fancy gadgets. Just three ingredients transforming into a dish that feels like a hug on a plate.
Why You’ll Love It
Here’s the thing: simplicity can taste spectacular. With crescent roll dough, sausage, and cream cheese, you’re only a handful of steps away from golden, flaky squares that deliver big comfort. It’s the sort of recipe that works for a busy family breakfast, a laid-back brunch with friends, or a casual dinner when you’d rather not slave over the stove. Plus, it’s a hit whether you pair it with a hot cup of coffee or a cold brew—picky kids and adventurous adults alike will be asking for seconds.
Timing and Servings
Prep time: about 10 minutes (seriously).
Bake time: 15–20 minutes.
Total from fridge to table: roughly half an hour.
Yields eight generous squares—perfect for four hungry people or a couple of snack-attack sessions. Hosting more folks? Simply double the recipe and you’ll still be eating well before an hour is up.
Ingredients
- Two 8-ounce cans of crescent roll dough (that buttery layering is non-negotiable).
- Twenty ounces of pork sausage (classic, spicy, or turkey—just pick your vibe).
- Eight ounces of softened cream cheese (the creamy glue that brings it all together).
Feel free to sneak in upgrades: a pinch of garlic powder, a few fresh herbs, or a handful of shredded cheese if you’re feeling indulgent.
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. I like to rub a bit of butter around the edges so the dough slides right out later.
- In a skillet over medium heat, crumble and brown the sausage until there’s no pink left—about 5–7 minutes. Drain off any extra grease so you don’t end up with a soggy bake.
- Turn the heat down low, toss the cream cheese into the pan, and stir until it melts into a smooth, tangy sauce. It’ll hug every bit of sausage. Trust me, you’ll want to just taste it right out of the pan.
- Unroll one can of dough and press it into the bottom of your dish. Pinch seams tightly so you have one solid bottom crust.
- Spread the sausage-cream cheese mixture evenly over the dough—no lonely pockets of crust, please.
- Unroll the second can of dough and place it on top. Pinch again to seal, and if you’re in the mood, flute the edges with a fork for that classic look.
- Bake for 15–20 minutes, until the crust puffs up and turns a gorgeous golden brown. The aroma alone is worth the wait.
- Let it rest for about 5 minutes before slicing into eight squares. That little pause helps everything set so you don’t end up with oozy edges.
Variations
If you crave a kick, stir in red pepper flakes or swap in chorizo for the sausage. Cheese lovers, sprinkle shredded cheddar or pepper jack between layers before baking. To go meat-free, sauté mushrooms, spinach, and bell peppers—cream cheese still makes it dreamy. Morning crowd? Fold in two scrambled eggs for a breakfast boost. Cutting calories? Choose turkey sausage and reduced-fat cream cheese, then sneak in some diced veggies. No matter how you tweak it, the core magic stays intact.
Storage & Reheating Tips
Leftovers? Absolutely. Store cooled squares in an airtight container in the fridge for up to four days. To bring back that flaky crust, reheat on a baking sheet at 350°F (175°C) for 8–10 minutes, or use a toaster oven if you need to free up the oven. The microwave will work in a pinch, but don’t expect the same crisp. For longer stashes, wrap individual slices in foil or plastic wrap, pop them into a freezer bag, and freeze for up to two months. Thaw overnight before reheating.
FAQs
Can I assemble this ahead of time?
Definitely. Cover the unbaked dish with foil and keep it in the fridge for up to 12 hours. When you’re ready, bake straight from the fridge—add a couple of extra minutes to the timer.
Which crescent dough brand is best?
Most mainstream brands—Pillsbury or store labels—play nice here. If seams resist sealing, gently roll over them with a rolling pin.
How do I get the crust extra golden?
Brush the top with melted butter or a quick egg wash right before baking. You’ll get shine and deeper color.
Can I use ground turkey or chicken?
Yes, though lean poultry can dry out. A splash of milk or an extra ounce of cream cheese keeps it moist.
Conclusion
When you need big comfort without big effort, this three-ingredient casserole has your back. It’s friendly, flexible, and always hits the spot—whether it’s an impromptu brunch or a simple weeknight dinner. Give it a whirl, and share how you’ve made it your own in the comments below.
3 Ingredient Sausage Cream Cheese Casserole
Ingredients
- 2 cans 8 oz each crescent roll dough
- 20 oz pork sausage crumbles
- 8 oz cream cheese softened
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it apart with a spatula, until fully browned and cooked through. Drain any excess grease.
- Add the Cream Cheese: Reduce the heat to low and add the cream cheese to the skillet with the sausage. Stir continuously until the cream cheese is melted and well combined with the sausage. Remove from heat.
- Prepare the Bottom Crust: Unroll one can of crescent roll dough and press it into the bottom of the greased baking dish, pinching any seams together to form a solid layer.
- Assemble the Casserole: Evenly spread the sausage and cream cheese mixture over the crescent dough. Unroll the second can of crescent roll dough and lay it over the sausage mixture, pinching seams together to create a uniform top crust.
- Bake to Golden Perfection: Bake in the preheated oven for 15-20 minutes, or until the crescent dough is puffed and golden brown.
- Serve and Enjoy: Let the casserole rest for a few minutes before slicing. Serve warm.
