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So, it's a few days after Thanksgiving, and I still have some whole fresh sweet potatoes and green beans that need to be cooked ~ decided to make this Cheese & Sausage Crescent Pie for dinner and have sweet potatoes and green beans as sides with it! Of course, it's also a spectacular brunch, especially if you have holiday guests staying with you.
CHEESE & SAUSAGE CRESCENT PIE
1 can refrigerated crescent rolls
9-10 oz. cooked breakfast sausage links, thinly sliced (turkey is fine)
1/2 cup prepared Ranch dressing…………….......…1 tsp. dried sage leaves, crushed
2 tsp. fresh parsley, chopped
1-1/2 cup shredded orange & white cheese blend
6 eggs……………………………………………..........…1/2 cup milk (any kind)
1 tsp. Kosher salt………………………….................…1/2 tsp. pepper
NOTE: Make this a little healthier by using turkey sausage, non-fat milk, lower-fat crescent rolls, low-fat cheese and lite Ranch dressing
***
Preheat oven to 350. Spray a deep dish 9” or 10” pie pan with cooking spray. (Mine is a 9" pan, and it fills it to the very tip-top.)
Unroll crescent rolls and press into the bottom and up the sides of the pan, pressing seams together to seal. ** I found it easiest to put 4 opposite triangles in first; then fill in with the other 4 triangles. Push down the lump of dough in the middle ~ out towards the edges. Keep squishing it all together so you can press the seams together. You’ll have extra dough over the top edges of the pan too, so break some off and fill in any bare patches. ** Then crimp the edges of the crust.
Put 1 cup of the cheese over the bottom of the crust; then spread the sausage over the cheese. Whisk/mix together the Ranch dressing, milk, eggs, salt, pepper, sage, parsley, salt and pepper; pour that over the sausage. Top with remaining 1/2 cup of cheese.
Put the pie pan on a rimmed baking sheet (to catch any run-over). (You may want to just lightly put a of foil over the top so the crust doesn't get too brown.) Bake 35-40 minutes or until center is set (and a knife put into the center comes out clean). Let it sit for a few minutes before cutting into wedges to serve.
Serves 3-6 (depends whether you’re serving hungry teenage boys or toddlers ~ or someone in-between)
CHEESE & SAUSAGE CRESCENT PIE
1 can refrigerated crescent rolls
9-10 oz. cooked breakfast sausage links, thinly sliced (turkey is fine)
1/2 cup prepared Ranch dressing…………….......…1 tsp. dried sage leaves, crushed
2 tsp. fresh parsley, chopped
1-1/2 cup shredded orange & white cheese blend
6 eggs……………………………………………..........…1/2 cup milk (any kind)
1 tsp. Kosher salt………………………….................…1/2 tsp. pepper
NOTE: Make this a little healthier by using turkey sausage, non-fat milk, lower-fat crescent rolls, low-fat cheese and lite Ranch dressing
***
Preheat oven to 350. Spray a deep dish 9” or 10” pie pan with cooking spray. (Mine is a 9" pan, and it fills it to the very tip-top.)
Unroll crescent rolls and press into the bottom and up the sides of the pan, pressing seams together to seal. ** I found it easiest to put 4 opposite triangles in first; then fill in with the other 4 triangles. Push down the lump of dough in the middle ~ out towards the edges. Keep squishing it all together so you can press the seams together. You’ll have extra dough over the top edges of the pan too, so break some off and fill in any bare patches. ** Then crimp the edges of the crust.
Put 1 cup of the cheese over the bottom of the crust; then spread the sausage over the cheese. Whisk/mix together the Ranch dressing, milk, eggs, salt, pepper, sage, parsley, salt and pepper; pour that over the sausage. Top with remaining 1/2 cup of cheese.
Put the pie pan on a rimmed baking sheet (to catch any run-over). (You may want to just lightly put a of foil over the top so the crust doesn't get too brown.) Bake 35-40 minutes or until center is set (and a knife put into the center comes out clean). Let it sit for a few minutes before cutting into wedges to serve.
Serves 3-6 (depends whether you’re serving hungry teenage boys or toddlers ~ or someone in-between)
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