1 pound bulk sausage
2 c. (8 oz.) shredded
3/4 c. milk
1/8 teaspoon pepper
1 (8 oz.) can refrigerated
4 eggs, beaten
1/4 teaspoon salt
Crumble sausage in a medium skillet. Cook over medium
heat until browned, stirring occasionally. Drain well. Line
bottom of a buttered 13 x 9 x 2-inch baking dish with crescent
roll dough firmly pressing perforations to seal. Sprinkle with
sausage and cheese. Combine remaining ingredients. Beat well
and pour over sausage. Bake at 425 degrees for 15 minutes or until
set. Let stand 5 minutes. Cut into squares and serve immedi-
ately. Yields 6 to 8 servings.
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