- 1 lb. bulk sausage, cooked and drained
- 1 (8 oz.) can crescent dinner rolls
- 2 cups shredded cheddar cheese
- 4 eggs, beaten
- 3/4 cup milk
- 1/4 tsp. each salt and pepper
Line a greased (or sprayed) 9x13 inch dish with crescent rolls. Press edges together to seal. Sprinkle with sausage and cheese. Combine remaining ingredients and beat well. Pour over sausage and cheese. Bake uncovered at 425 degrees F for 15 minutes. Let stand five minutes and cut into squares. Makes 6-8 svgs.
By cookiemom1 from Gilmer, TX
October 8, 20060 found this helpful
question: What type of cresent rolls do you use? Flakey or the butter?
By guest (Guest Post) Flag
October 9, 20060 found this helpful
DON'T KNOW THAT IT WOULD MATTER OR NOT BUT I WOULD USE THE FLAKY
October 10, 20060 found this helpful
I tried it using the flakey dough & it was great! My only regret is not making two batches.
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