Ice cream week is over and my boys are extremely sad. They asked me again today at lunch if I would do ice cream week, every week. I just laughed. I do have to admit I enjoyed it every bit as much as they did.
I did, however, decide that ice cream week is deadly and it is a good thing it’s over. I have a major weakness for homemade ice cream . . . heck, I have a major weekness for anything sweet.
Ok, after all those ice cream recipes, I thought I’d better post something non-sweet. So today I have a YuMmY recipe for you that I found in one of my little Pillsbury Bake-Off magazines. I needed something quick and easy for dinner the other night so this is what I made. I know it’s called “brunch bake” but we had it for dinner and we loved every bite of it. . . even my picky, picky, Braydon went crazy over it (of course I had to leave tomatoes off of half of it). The flavor combination of the sausage and pesto is out of this world and the fresh basil on top is a must so make sure you don’t skip it.
This would be a great thing to serve at a bridal or wedding shower. It would be great for a Sunday morning brunch and it makes a quick and delicious dinner. I will absolutely be making this again and I think I’ll just dice up some of my fresh garden tomatoes instead of the canned ones.
Hope you enjoy it as much as we did!Print
- 1 package ((12 oz) bulk reduced-fat pork breakfast sausage)
- 1/3 cup refrigerated basil pesto
- 1 can refrigerated crescent dinner rolls
- 1 can ((14.5 oz) diced tomatoes, drained)
- 1/3 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 6 eggs
- 2 tablespoons milk
- 3 tablespoons shredded fresh basil leaves
- Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage 6 to 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 13×9-inch glass baking dish. Press dough in bottom and 1/2 inch up 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 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Recipe Source: Pillsbury Bake-Off 100 Winning Recipes Magazine