This hearty recipe is an awesome fall brunch dish!

Sausage & Spinach Crescent Bake

Ingredients

1 pound bulk pork sausage
2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 — 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
4 ounces cream cheese, softened
1 cup half-and-half cream
1 — 8 oz. tube refrigerated crescent rolls

Directions

~Preheat oven to 350°.

~In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Drain.

~Add spinach, mozzarella cheese, cream cheese, and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13×9-in. baking dish.

~Unroll crescent dough into one long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered for 12 to 15 minutes longer (or until golden brown and filling is bubbly).

~Let stand five to 10 minutes before cutting.

~Makes eight servings.