This is what I brought to the T-G coffee today.
1 pound breakfast sausage
1 can Ro-Tel (or equivalent) tomatoes and chilies, drained, reserve small amount of juice
1 8-ounce bar cream cheese or lower-fat Neufchatel cheese
4 ounces sharp cheddar, grated
2 cans refrigerated crescent roll dough
Preheat oven to 375 degrees.
Brown sausage in skillet. If brown sausage bits are stuck to the bottom, deglaze pan with a small amount of the reserved Ro-Tel juice, scraping the bottom of the pan with a wooden spoon to loosen and dissolve browned bits. Add drained tomatoes and cream cheese. Reduce heat and stir until cream cheese has melted and mixture is well-combined. Remove from heat and allow to cool slightly.
Line a baking sheet with cooking parchment. Unroll one can of crescent roll dough, as one large rectangle, onto the parchment. Pinch together seams and perforations as much as possible. Spread sausage mixture evenly on top of dough, going almost to the edge. Sprinkle with grated sharp cheddar. Unroll other can of crescent roll dough and place on top, again trying to pinch together seams and perforations.
Bake about 20-25 minutes or until golden brown. Remove from oven and allow to cool 15 minutes. Cut into squares or rectangles using a pizza cutter.
Spiciness of recipe can be adjusted by using hot or mild sausage and regular, mild or extra-hot Ro-Tel.