SAUSAGE AND CHEESE PUFF SQUARES
          
Ingredients:
 
  • 1 pound Swaggery’s Farm Sausage
  • 2 packages of ready to bake crescent rolls
  • 1 Tablespoon Dijon mustard
  • 1 8 ounce cream cheese spread with herbs or garden vegetables
  • 1 cup Gruyere or Swiss cheese
  • Salt and pepper
  • Parmesan cheese
 
Directions:
 
  • Preheat oven to 375°.
  • Brown sausage and drain off any oil.
  • Add cream cheese and stir until combined. Set aside.
  • Spray a 9X13 pan with cooking spray.
  • Roll out one package of crescent rolls into the bottom of the pan closing all gaps.
  • Smear mustard over the dough leaving a 1 inch border all around.
  • Spread the cream cheese mixture over the dough leaving a 1 inch border.
  • Sprinkle the Gruyere or Swiss cheese over the meat mixture.
  • Dust the top of cheese lightly with salt and pepper.
  • On a lightly floured surface, spread out the remaining crescent rolls and press into a rectangle to fit over the filling. Lay this dough over the filling and pinch the edges of the top and bottom together to seal. Poke a few holes into the top dough to allow steam to escape.
  • Bake for 20 minutes. Remove from oven and sprinkle with parmesan cheese
  • Bake another 10 minutes until golden brown and puffy