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Lattice Sausage Pie

I often serve this hearty egg dish to family and friends for special occasions. They just rave over the flavor. Crescent rolls make a tasty, easy crust. -Jennifer Polk, Lincoln, Nebraska

8-10 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
1 medium onion, chopped
1 tablespoon butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
2 tablespoons chopped pimientos
6 eggs
2/3 cup half-and-half cream
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Paprika

Directions

Unroll one tube of crescent roll dough; press onto the bottom and up
the sides of a greased 11-in. x 7-in. baking dish to form a crust.
Seal seams and perforations. Sprinkle sausage over crust.
In a small skillet, saute onion in butter until tender; add the
mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a
large bowl, whisk the eggs, cream, parsley, salt, pepper and garlic

2 of 2

Lattice Sausage Pie (continued)

Directions (continued)

powder; pour over all.
Unroll remaining dough; seal seams and perforations. Cut into 1/2-in.
lengthwise strips. Use strips to form a lattice crust on top.
Sprinkle with paprika.
Bake at 350° for 50-55 minutes or until knife inserted near the
center comes out clean. Cover loosely with foil if top browns too
quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10
servings.

Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.