Sausage & Cheese Crescent Squares

2 cans crescent dinner rolls
1 pound hot or milk bulk pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp cheddar cheese
1 egg
1 tablespoon water

1. Heat over to 375* Unroll 1 can of dough into 2 long rectangles; place in ungreased 9x13 glass baking dish. Press in bottom and 1/2 inch up the sides to form crust.

2. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, cook cream cheese over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.

3. Unroll second can of dough on work surface; press into 9x13 rectangle, firmly pressing perforations to seal. Carefully pace over the cheese.

4. Mix one egg with 1 tablespoon water and brush over the top of the crust.

5. Bake 21-26 minutes or until golden brown. Cool 15 minutes. Cut into small squares; serve warm.