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!
- 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 13x9-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