Post by bee on Mar 3, 2007 21:06:05 GMT -5
I always add red bell peppers and onions to mine and usually make it in a round casserole like shown. This recipe came from someone on the first CK site from around 2001.
Biscuits and Gravy Casserole
1 pound ground pork sausage, your preference
1 (8oz) package cream cheese
2 (8oz) packages refrigerated crescent rolls
Preheat oven to 350 degrees. In a skillet, cook sausage and drain. While sausage is hot, stir in the cream cheese until melted and the mixture is creamy.
Open one can of crescent rolls and form the dough into the shape of a rectangle, closing the seams to make one big sheet of dough. Place in a lightly greased baking dish. Spread cream cheese and sausage mixture on top of dough, leaving a 1/2" area around the edges. Repeat steps with the other can of crescent rolls and lay the dough on top of the cream cheese and sausage mixture. Pinch the upper and lower dough edges together.
Bake for 15-20 minutes or until cresent rolls are done. Cut into squares.
**NOTE: can add peppers, onions, black olives, diced and seeded tomatoes....etc
Biscuits and Gravy Casserole
1 pound ground pork sausage, your preference
1 (8oz) package cream cheese
2 (8oz) packages refrigerated crescent rolls
Preheat oven to 350 degrees. In a skillet, cook sausage and drain. While sausage is hot, stir in the cream cheese until melted and the mixture is creamy.
Open one can of crescent rolls and form the dough into the shape of a rectangle, closing the seams to make one big sheet of dough. Place in a lightly greased baking dish. Spread cream cheese and sausage mixture on top of dough, leaving a 1/2" area around the edges. Repeat steps with the other can of crescent rolls and lay the dough on top of the cream cheese and sausage mixture. Pinch the upper and lower dough edges together.
Bake for 15-20 minutes or until cresent rolls are done. Cut into squares.
**NOTE: can add peppers, onions, black olives, diced and seeded tomatoes....etc