| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Whole hog bulk sausage |
| 1 |
cn |
(8 oz.) refrigerated crescent rolls |
| 1/2 |
lb |
Shredded Mozzarella cheese |
| 1/2 |
ts |
Fresh sage |
| 4 |
|
Eggs; beaten, (up to 6) |
| 3/4 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Fresh ground pepper |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com>
Crumble sausage in a skillet as you brown it. Drain well. Line bottom of a
buttered pan or baking dish, 13"x9"x2" with pastry from can of crescent
rolls, forming roll pastry into a uniform layer on bottom of pan. Sprinkle
pastry layer with sausage, sage and cheese. Beat remaining ingredients well
and pour evenly over all. Bake at 425 degrees until set, about 15 to 20
minutes. Let stand 5 minutes before serving.
Posted to recipelu-digest by jeryder@juno.com on Mar 13, 1998
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