Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Bulk pork sausage |
| 2 eaches | 16 oz cans black-eyed peas, drained |
| 1 each | 4oz can chopped green chiles drained |
| 1 teaspoon | Garlic powder |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Dried whole oregano |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Salt |
| 2 cups | Sliced yellow zucchini |
| 1 cup | Chopped onion |
| 2 tablespoons | Butter or margarine, melted |
| 4 eaches | Eggs, well beaten |
| 2 cups | (8oz) shredded Mozzarella cheese |
| 2 cups | (8oz)shredded Cheddar cheese |
| 2 eaches | (8oz) packages refrigerated crescent dinner rolls |
Cooking time: a little over 1 hour.
Cook sausage in skillet over medium heat until browned, stirring to crumble. Drain well. Combine with next 7 ingredients; set aside.
Saute squash, zucchini, and onion in butter until tender, and drain well. Cool 5 minutes. Combine eggs and cheeses; fold into squash mixture, set aside.
Separate crescent roll dough into 2 long rectangles; pinch dough together. Roll out to a 17" x 13" rectancle. Place dough in a lightly greased 13" x 9" x 2" baking dish; press on bottom & up sides to form crust. Layer sausage and pea mixture on dough, and top with squash mixture.
Bake at 350 degrees F for 30 to 35 minutes. Let stand 15 minutes before serving.
Recipe from Joyce Carrol, printed in "Southern Living" January, 1987 Typed for y'all by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95