I'm not sure it was worth the
calories. We will have left-overs for
lunch a couple of days, or I will let Jud have it and make me a salad. Jud is like Mikey, he will eat anything and he doesn't have to worry about calories. It really isn't fair. Got this recipe from the Express News of San antonio and was taken from Maria Vasseur/Pilsbury.com
Printable Version:
https://sites.google.com/site/whatscookingsherry/sausage-pomodora-brunch-bake
Ingredients:
1 (12oz) package bulk reduced-fat pork breakfast sausage
1/2 cup refrigerated basil pesto
1 can refrigerated crescent dinner rolls
1 (14oz.) can organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz.)
6 eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves
Instructions:
Heat oven to 375 degrees. In a 10" nonstick skillet, cook sausage 6-8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool. Unroll crescent dough into 13" X 9" glass baking dish. Press dough in bottom and 1/2 inch up the sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish. Bake 20-25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
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