2 (16 oz. ea.) pkgs. bulk roll sausage (Jimmy Dean)
2 (8 oz. ea.) pkgs. cream cheese, softened (Philadelphia)
2 cans refrigerator crescent rolls (Pillsbury)
sharp shredded cheddar cheese, for sprinkling

Preheat oven to 350°F.

Brown ground sausage in skillet until cooked thoroughly.

In large bowl add browned sausage and both packages of cream cheese. Stir until fully all ingredients are mixed completely.

Coat casserole dish with non-stick cooking spray (Pam). Unroll 1 can of crescent rolls in the bottom of the dish (for bottom crust).

Empty entire bowl of sausage and cream cheese over the crescent rolls. Take spoon or hand and spread evenly over entire cooking dish.

Unroll remaining can of crescent rolls on top of mixture to create top crust.

Bake at 350°F until crust is toasted.

Take casserole out of oven, sprinkle desired amount of cheese over the top, put casserole back in oven and bake until cheese is melted.

Serves 8 to 10.

Submitted by: Shannon May