March 27, 2012
Maria Vasseur of Valencia, Calif., won $5,000 and $3,000 in GE kitchen appliances for her Breakfast & Brunches recipe.
Prep Time: 15 Min
Total Time: 50 Min
Makes: 8 servings
1 package (12 oz) bulk reduced-fat pork breakfast sausage
1/3 cup refrigerated basil pesto
1 can Pillsbury® refrigerated crescent dinner rolls
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz)
6 LAND O LAKES® 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.