Yield: 10 Servings
|1 pounds||Regular pork sausage*|
|1 cup||Black-eyed peas**|
|4 ounces||Canned chopped green chilies|
|1 teaspoon||Garlic powder|
|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