First, preheat the oven to 375°F.

If you are using crescent rolls: unroll 1 can of crescent roll dough. Place the two unrolled rectangles of dough in an ungreased 13x9-inch glass baking dish. Press the dough into the bottom of the pan. Curve the extra dough up the sides to form a crust.

If you are using dough sheets: Unroll 1 can of crescent sheet dough. Place the rectangle of dough in an ungreased 13x9-inch glass baking dish. Press the dough into the bottom of the pan. Curve the extra dough up the sides to form a crust.

After placing the dough in the dish, cook your sausage in a large skillet over medium heat.Stir frequently until sausage is cooked through. Once the sausage is cooked and no longer pink, remove the sausage from the skillet and dump any drippings or grease.

In the same skillet, add cream cheese and cook over low heat. Once melted, add cooked sausage. Stir the sausage until fully coated in cream cheese.

Spoon the ingredients into the baking dish with dough. Sprinkle everything with Cheddar cheese.

Unroll a second can of dough on the work surface. Form the dough into a flat, 13x9-inch rectangle. Carefully place the cheese and sausage in the baking dish.

Bake the dish for 21 to 26 minutes or until golden brown. Let it cool for 15 minutes once it is finished baking. To serve, cut into small squares.