Yesterday, I used half a package of refrigerated crescent dinner rolls to make chocolate crescents for Nick for breakfast. I needed to figure out something else to do with the rest of the package before they dried out. If you have a full roll of crescent dough double the ingredients and use a 13"x9" baking pan.
Serves 4
Serves 4
1/2 pound sausage roll
1 cup shredded reduced fat* Italian blend cheese
1 cup shredded reduced fat* Italian blend cheese
1/2 (8 ounce) can refrigerated crescent dinner rolls
Cooking spray
2 eggs, beaten
6 Tbsp skim milk
2 eggs, beaten
6 Tbsp skim milk
1/8 teaspoon salt
Dash of freshly ground black pepper
Preheat oven to 425 degrees. Crumble and cook sausage until browned. Drain in a bowl lined with paper towels.
Coat a 8"x8" baking pan with cooking spray. Line bottom of the pan with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Mix the eggs, milk, salt and pepper together until well blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
Preheat oven to 425 degrees. Crumble and cook sausage until browned. Drain in a bowl lined with paper towels.
Coat a 8"x8" baking pan with cooking spray. Line bottom of the pan with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Mix the eggs, milk, salt and pepper together until well blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
*(as if the reduced fat will really help with this recipe)
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