Archive for March 27th, 2010

Sausage Bake

This recipe was passed on to me by my mother-in-law, J.  Thanks, J!  It is one of my husband’s favorites and one of us makes it often.  Enjoy this at breakfast, brunch or supper!  Since it already has the meat, bread, and cheese, I like to serve it with either a salad or fresh fruit as I have done in these photos.

The original recipe makes enough for a 9×13” baking dish.  For just the two of us, an 8” square dish is the perfect size and I have leftovers for breakfast.  Usually 1/2 pound of cooked sausage is enough, but this time I wanted it with a lot of flavor so I used a whole pound.

1/2 lb pork sausage, cooked, drained and blotted with paper towels

1 can crescent roll dough

1 1/4 cup shredded cheese of your choice (I usually use the pizza blend.)


Cook the sausage over medium heat until it is no longer pink. Drain on paper towels and let it cool.  Preheat oven to 375 degrees.  Spray an 8” baking dish with non-stick spray.



Take 1/2 of the dough and roll it into the bottom of the dish, completely covering it.


Next, spread the cooked sausage over the dough and top with the shredded cheese.  Lay the other half of the dough over the cheese layer, leaving areas open to vent the steam while it cooks.

 DSC05076 DSC05078DSC05080

Bake for 20 minutes or until the top dough is golden brown and the cheese is bubbly.  Serve hot and enjoy!

 DSC05083  DSC05086DSC05088 

If you wish to make the full recipe, just use 2 packages of crescent roll dough (1 package for the bottom crust and 1 package for the top), 1 lb cooked sausage and 2 cups shredded cheese in a 9×13 pan.

Read Full Post »