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Lattice Sausage Pie

 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


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 12 ounces Johnsonville® Smoked Sausage, 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


  • 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.
Nutritional 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.