Sausage & Cream Cheese Bake

Wow! I've been on quite the hiatus from blogging; but I'd say it was needed. After going back to work in August, taking graduate classes, and chasing around an adorable little boy, not to mention being preggers and due any day now with Baby #2 has made for quite an extended "vacation." I took these pictures weeks ago and am finally getting around to sharing the recipe.

I first had this recipe when I was stayed for New Years' Eve 2008 when my husband and I were just dating. His mother made them and would wrap bits of the sausage and cream cheese into individual crescent rolls. I started making them this exact same way until we visited Adam's Aunt Mary in Greensboro and she had the exact same recipe but in simpler format: just bake it in a 9x13 instead of wrapping them individually. It saved a lot of time and is still just as delicious, and this is what I present to you today, enjoy!

Ingredients

• 1 roll of sausage
• 1 8oz package of cream cheese
• 1 package of crescent rolls

Directions:

1. Preheat oven to 350 (or whatever the package of crescent rolls indicates)
2. Unwrap cream cheese and have it sitting out so it can begin to "thaw" a little (this will help with mixing later)
3. Cook sausage in a saucepan; drain
4. After sausage has been cooked and drained, place the block of cream cheese in a mixing bowl, then add the sausage (which will still be hot) on top--this is best since it will help melt the cream cheese, which will make mixing easier. 
5. Next, put the mixture in the bottom of a 9x13 pan; you may grease this if you like. I usually don't and I've never had an issue with it sticking to the pan.
6. Next, open the crescent rolls and unwrap it so that it covers the sausage and cream cheese mixture. 
7. Lastly, place in the oven and bake according to crescent roll instructions. 
8. Allow the finished product to cool about 5-10 minutes then dig in!

Final product, I had to get creative with the crescent rolls because they started falling apart but you get the general idea of what it should look like (and it was still just as every bit delicious!)