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Reunion Pea Casserole

List of Ingredients




1 pound bulk pork sausage
2 (16 ounce) cans black-eyed peas, drained
1 (4-ounce) can chopped green chiles, drained
1 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups sliced yellow squash
2 cups sliced zucchini
1 cup chopped onion
2 tablespoons butter or margarine, melted
4 eggs, well beaten
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Cheddar cheese
2 (8-ounce) packages refrigerated crescent dinner rolls


Recipe



Cook sausage in a skillet over medium heat until browned, stirring to crumble. Drain well. Combine with peas, chiles, garlic powder, cumin, oregano, pepper, and salt; set aside.
Sauté squash, zucchini, and onion in butter until tender, and drain well. Cool 5 minutes. Combine eggs and cheeses; fold into squash mixture; set aside.

Separate crescent roll dough into 2 long rectangles; pinch dough together. Roll out to a 17 x 13-inch rectangle. Place dough in a lightly greased 13 x 9 x 2-inch baking dish; press on bottom and up sides to form crust. Layer sausage and pea mixture on dough, and top with squash mixture.

Bake at 350° for 30 to 35 minutes. Let stand 15 minutes before serving. Makes 8 servings.