| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casseroles, Holiday, Southern, Texas | 10 | Servings | |
INGREDIENTS
| 1 | lb | Regular pork sausage* |
| 1 | c | Black-eyed peas** |
| 4 | oz | Canned chopped green chilies |
| 1 | t | Garlic powder |
| 1/4 | t | Cumin |
| 1/4 | t | Oregano |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 4 | T | Margarine |
| 2 | c | Yellow squash*** |
| 1 | c | Onion, chopped |
| 4 | Eggs, well beaten | |
| 2 | c | Mozzarella cheese, shredded |
| 2 | c | Cheddar cheese, shredded |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 247
Total Fat: 27.8g
Cholesterol: 152.1mg
Sodium: 793.9mg
Potassium: 212.7mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 1.6g
Protein: 22.6g