Ingredients Jump to Instructions ↓

  1. 1/4 pound bulk pork sausage

  2. 1 tube (4 ounces) refrigerated crescent rolls

  3. 2/3 cup shredded cheddar cheese

  4. 2 eggs, lightly beaten

  5. 1/4 cup 2% milk Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Crumble sausage into skillet; cook over medium heat until no longer pink. Drain. Unroll crescent dough into one long rectangle; seal seams and perforations. Press dough onto the bottom and up the sides of a greased shallow 3-cup baking dish. Trim dough even with edge of dish. Fill with sausage and cheese. In a small bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Bake, uncovered, at 425°for 16-20 minutes or until a knife comes out clean. Yield: 2 servings.


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