Ingredients
1/4 pound bulk pork sausage1 tube (4 ounces) refrigerated crescent rolls2/3 cup shredded cheddar cheese2 eggs, lightly beaten1/4 cup 2% milkSalt and pepper to taste
Preparation
Crumble sausage into skillet; cook over medium heat until no longer pink. Drain.
Unroll crescent dough into one long rectangle; seal seams and perforations. Press dough onto the bottom and up the sides of a greased shallow 3-cup baking dish. Trim dough even with edge of dish. Fill with sausage and cheese.
In a small bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Bake, uncovered, at 425°for 16-20 minutes or until a knife comes out clean.
