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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Kind of like a super easy quiche with a crescent roll crust. I make this at least once a month. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
14 -16 refrigerated little cocktail franks |
1 large green bell pepper, chopped (about 1 1/2 cups) |
1 1/2 cups shredded mild cheddar cheese (6 oz) |
1 (10 3/4 ounce) can campbells condensed golden mushroom soup |
4 eggs |
Directions:
1. Spread unrolled crescent roll dough on bottom and 1 inch up the sides of an ungreased 11x7x1 1/2 inch baking dish.
2. Seams in the dough should be pressed closed.
3. Arrange sausages evenly on dough.
4. Sprinkle with bell pepper and 1 cup of the cheese.
5. Beat soup and eggs until well blended, then pour this on top of everything else in the baking dish.
6. Sprinkle with remaining 1/2 cup of cheese.
7. Bake uncovered at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean.
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