Crescent Roll Breakfast Casserole
This crescent roll breakfast casserole makes a great on-the-go breakfast, lunch, or midday snack. Just cut into squares and serve them hot or cold. 
bulk pork sausage
1
(8 ounce) package
Neufchatel cheese, softened
½
(8 ounce) package
refrigerated crescent rolls
1
(8 ounce) package
sharp Cheddar cheese, shredded
1
cup
salt and freshly ground black pepper to taste (optional)
 Preheat the oven to 375 degrees F (190 degrees C).
  Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes; drain. Add Neufchatel cheese; cook and stir until combined. Remove from heat and set aside.
  Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
  Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.
