Tried And True Pillsbury Crescents Sausage And Peppers Pie Food

ITALIAN SAUSAGE AND PEPPER PIE

Steps:

• Preheat oven to 425 degrees.
• Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
• Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
• Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
• Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
• Bake for 12 minutes, or until the crust is golden brown.

SAUSAGE AND BELL PEPPER SLAB QUICHE

Steps:

• Heat oven to 375°F.
• Lightly spray 13x10-inch rimmed baking sheet with cooking spray. Press 1 can (12 oz) Pillsbury™ Grands!™ Original Crescent Rolls evenly in bottom and up sides of baking sheet.
• Sprinkle 1 cup crumbled browned cooked pork sausage, 1 red bell pepper, diced, 1 cup baby spinach, roughly torn and 1 cup shredded Cheddar cheese (8 oz) over dough; set aside.
• In medium bowl, beat 7 eggs and 1 3/4 cups milk with whisk until smooth; season with salt and pepper to taste. Pour egg mixture over sausage and spinach mixture.
• Bake 25 to 30 minutes or until center is set. Cut into squares, and serve.

SAUSAGE AND PEPPER "PIE"

Steps:

• *Hot, sweet or specially flavored is fine. If you're using links, cut into 1/4-inch slices. If using bulk sausage, brown and drain.
• Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
• Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
• Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
• Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
• Open remaining rolls-again do NOT separate. Lay them across the top of the "pie" sealing seams and ends as best you can-it's OK if it looks a bit "rustic."
• Sprinkle parmesan cheese on the top "crust."
• Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.

SAUSAGE & CRESCENT ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

15 BEST PILLSBURY CRESCENT ROLL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Pillsbury Crescent Roll recipe in 30 minutes or less!

TRIED AND TRUE: PILLSBURY CRESCENTS SAUSAGE AND PEPPERS PIE

Steps:

• Preheat the oven to 375° F.
• In a large sauté pan, add 1 tablespoon of olive oil and, over medium heat, brown the sausage links - about 7 to 10 minutes.
• Remove the browned sausage to plate and set aside.
• In the same pan, if needed, add a bit more olive oil and tumble in the peppers and onions. Sauté for about 5 minutes or so until the onions are translucent and the peppers are a bit soft.
• After about five minutes or so, add the minced garlic and sauté for another minute.
• To the onion and peppers, add the Italian seasoning and cook for a minute.
• Add the tomato paste and tomato sauce to the peppers and onions, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
• Cut the browned sausage into small bite size pieces (about 1-inch so) and add to the pepper mixture.
• Let simmer for about 10 minutes or so, until bubbly and the sauce is reduced a bit. Season with a bit of salt and pepper - you will want to check because sometimes the tomato sauce or the sausage could have a bit more salt and you don't want a dish that's overly salty, right?
• Spray a 9-inch pie plate with a bit of baking spray.
• Unroll the crescent roll dough, separating the triangles.
• Line the pie plate with the triangles with the thinner point towards the center. Going clockwise, line the pie plate and press the seams together to form one uniform crust.
• Add the sausage and pepper mixture to the crust.
• Top the sausage mixture with the mozzarella cheese.
• Unroll the remaining tube of crescent roll dough. Following the same procedure as the bottom crust, line the top of the mixture with the dough triangles, smaller end towards the center. Go clockwise until the entire mixture is covered, taking care to press the seams of the edges together.
• Brush the crust with a bit of the milk and sprinkle the top with grated Parmesan.
• Cut a couple holes in the top of the crust to "vent" and it's off to the oven.
• Bake up for about 22 to 25 minutes until crust is golden brown and bubbly.
• Enjoy.