| 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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