| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Holiday, Southern, Texas, Casseroles | 10 | Servings | |
INGREDIENTS
| 1 | lb | Regular pork sausage* |
| 1 | c | Black-eyed peas** |
| 4 | oz | Canned chopped green chilies |
| 1 | ts | Garlic powder |
| 1/4 | ts | Cumin |
| 1/4 | ts | Oregano |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 | tb | Margarine |
| 2 | c | Yellow squash*** |
| 1 | c | Onion; chopped |
| 4 | Eggs; well beaten | |
| 2 | c | Mozzarella cheese; shredded |
| 2 | c | Cheddar cheese; shredded |
| 2 | pk | Crescent style rolls |
| 1/2 | c | Bread crumbs; buttered |
INSTRUCTIONS
*fried, drained, and crumbled **cooked and coarsely mashed. ***sliced in 1/4-inch rounds Combine first 8 ingredients; mix thoroughly; set aside. In large skillet over low heat, melt margarine; add squash and onion; saute until tender. Remove from heat; cook 5 minutes. Separately combine eggs and cheeses together; fold into squash. Make roll dough into 2 long rectangles; place in lightly greased 9x13-inch pan; press dough over bottom and up sides to form a crust. Layer sausage/pea mixture on the bottom of crust ; top with squash mixture; sprinkle with bread crumbs. Bake at 350 degrees for 25-30 minutes; let "set" for 15 minutes before serving. NOTES : Submitted by Joyce Carroll, Athens, Texas Recipe by: Great Flavors of Texas, 1995, p. 182 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997
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