Recipe:Sausage-Crescent Roll

I posted this recipe on Pinterest a few weeks ago and it's become my most frequently repinned pin. It's from one of those little Pillsbury recipe books you can purchase in the checkout line, and it's ALWAYS a hit. Unless you have some freaky overnight guest that don't like sausage or cheese, you'll probably do very well serving this for breakfast. I've posted a link to the original, but here is my variation - very yummy! My version is more suited to dinnertime, and is a great appetizer or game-time snack!

Original Recipe: Pillsbury Sausage and Crescent Square

Aimee's Version
Ingredients
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 tub Philly Cooking Creme in roasted garlic OR 1 package (8 oz) cream cheese
2 cups shredded Monterey Jack cheese (8 oz)
8 oz package chopped spinach, remove as much excess water as possible

1. Heat oven to 375°F. 
2. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. 
3. In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add Philly Creme or cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Stir in drained spinach. Spoon evenly over crust in baking dish. Sprinkle with cheese. 
4. If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese. 
5. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.