Serve this hearty brunch dish with fresh fruit!
Sausage & Spinach Crescent Bake
Ingredients
1 pound bulk pork sausage
2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 – 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
4 ounces cream cheese, softened
1 cup half-and-half cream
1 – 8 oz. tube refrigerated crescent rolls
Directions
~Preheat oven to 350°.
~In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Drain.
~Add spinach, mozzarella cheese, cream cheese, and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13×9-in. baking dish.
~Unroll crescent dough into one long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered for 12 to 15 minutes longer (or until golden brown and filling is bubbly).
~Let stand five to 10 minutes before cutting.
~Makes eight servings.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
