Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Regular pork sausage* |
| 1 cup | Black-eyed peas** |
| 4 ounces | Canned chopped green chilies |
| 1 teaspoon | Garlic powder |
| ¼ teaspoon | Cumin |
| ¼ teaspoon | Oregano |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 4 tablespoons | Margarine |
| 2 cups | Yellow squash*** |
| 1 cup | Onion; chopped |
| 4 \N | Eggs; well beaten |
| 2 cups | Mozzarella cheese; shredded |
| 2 cups | Cheddar cheese; shredded |
| 2 packs | Crescent style rolls |
| ½ cup | Bread crumbs; buttered |
*fried, drained, and crumbled
**cooked and coarsely mashed.
***sliced in ¼-inch rounds
Combine first 8 ingredients; mix thoroughly; set aside. In large skillet over low heat, melt margarine; add squash and onion; saute until tender.
Remove from heat; cook 5 minutes. Separately combine eggs and cheeses together; fold into squash. Make roll dough into 2 long rectangles; place in lightly greased 9x13-inch pan; press dough over bottom and up sides to form a crust. Layer sausage/pea mixture on the bottom of crust ; top with squash mixture; sprinkle with bread crumbs. Bake at 350 degrees for 25-30 minutes; let "set" for 15 minutes before serving.
NOTES : Submitted by Joyce Carroll, Athens, Texas Recipe by: Great Flavors of Texas, 1995, p. 182 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997