Ingredients: |
Ingredients: 1 pound mild Italian sausage, casings removed
2 (16-oz.) cans black-eyed peas, drained
1 (4-oz.) can chopped green chiles, drained
1 teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon kosher salt
2 tablespoons unsalted butter
2 cups sliced yellow squash (about 10 oz.)
2 cups sliced zucchini (about 10 oz.)
1 cup chopped yellow onion (about 1 small onion)
4 large eggs, well beaten
8 ounces mozzarella cheese, shredded (about 2 cups)
8 ounces Cheddar cheese, shredded (about 2 cups)
2 (8-oz.) cans refrigerated crescent rolls
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Directions: |
Directions:1. Preheat oven to 350˚F. Cook sausage in a large skillet over medium, stirring to crumble, until browned, about 8 minutes. Drain sausage well, setting skillet aside. Transfer sausage to a large bowl, and stir in peas, chiles, garlic powder, cumin, oregano, pepper, and salt.
2. Melt butter in reserved skillet over medium, and add squash, zucchini, and onion. Cook, stirring occasionally, until softened, about 8 to 10 minutes; drain well. Cool 5 minutes. Stir together eggs and cheeses in a separate bowl; fold in squash mixture.
3. Separate crescent roll dough into 2 long rectangles; pinch dough seams together. Place dough in a lightly greased 13- x 9-inch baking dish; press dough on bottom and up sides to form crust, using a knife to cut away excess dough. Bake in preheated oven until crust begins to set, about 10 minutes.
4. Remove from oven, and layer sausage-pea mixture over crust; top with squash mixture. Return to oven, and bake until casserole is set, 25 to 30 minutes. Let stand 15 minutes before serving. |
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