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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is from and I wanted to post it for safe keeping! :) I plan on using cooked Italian sausage and maybe mozzarella instead of smoked sausage and jack, to really make it Italian. Ingredients:
1 (8 ounce) can crescent rolls |
8 ounces monterey jack cheese, cut into 1/2 inch cubes |
12 ounces smoked sausage, cut into 1/4 inch slices |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon grated parmesan cheese |
2 eggs, slightly beaten |
Directions:
1. Unroll crescent rolls and separate into 8 triangles.
2. Place 5 triangles in ungreased 9 inch pie pan pressing pieces together to form a crust.
3. Reserve 3 triangles for top crust.
4. Combine remaining ingredients in large mixing bowl & pour into crust.
5. Roll out each remaining triangle so longest side is 9 inches & cut into 1/2 inch strips. Crisscross strips over filling to form a lattice top & flute edge.
6. Bake at 325 for 60 to 70 minutes or until knife inserted 2 inches from edge comes out clean (Do not overbake).
7. Cool 10 minutes before cutting in wedges.
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