Maple Rosemary Sausage Squares

Maple Rosemary Sausage Squares

Maple Rosemary Sausage Squares

adapted from a recipe on Pillsbury.com
Course: Appetizer
Keyword: rosemary
Author: Anita Lotz


  • 2 cans refrigerated crescent roll dough or crescent dough sheets
  • 1 pound spicy or mild breakfast sausage
  • 8 ounces cream cheese low fat is fine
  • 2 Tablespoons maple syrup
  • 1 Tablespoon finely chopped fresh rosemary


  • Preheat oven to 375 degrees.
  • Unroll 1 can of crescent roll dough and place on the bottom of a 13 x 9 inch pan. Firmly press the perforations together to seal and then press the dough evenly over the bottom of the pan and about ½ inch up the sides of the pan.
  • Cook the sausage over medium heat in a 12 inch skillet until no longer pink. Drain the sausage well and remove from the pan.
  • Add the cream cheese to the skillet and heat over low heat, stirring frequently, until melted. Add the maple syrup and rosemary and heat gently for 2 more minutes, stirring often. Add the cooked sausage back into the skillet and stir to combine.
  • Spoon the sausage mixture evenly over the dough crust. Unroll the second can of crescent roll dough. Form the dough into a 13 x 9 inch rectangle, pressing any perforations flat to seal. Carefully place the dough over the sausage layer.
  • Bake 21 to 25 minutes or until golden brown. Allow to cool and then cut into small squares to serve as appetizers (makes about 32-40), or serve larger portions for breakfast/brunch (makes about 12).

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