Italian sausage pot pie |
| Name: |
catherine pickel |
| Base: |
fort bragg, nc |
| Recipe: |
1 can of crescent rolls
1 10 ounce package shredded sharp cheese
1 package little italian sausages,cut into small pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Parmesean cheese
2 eggs slightly beaten
Unroll crescent roll dough and separate into 8 triangles in an ungreased 9-inch pie pan. Press the pieces together to form a crust. Reserve 3 triangls for a top crust.
Combine remaining ingredients in a mixing bowl and pour into the crust. Roll out each remaning triangle so the longest side is 9 inches and cut them into 1/2 inch strips.
Crisscross strips over the top of the flling to create a lattice top. Flute the edge.
Bake at 250 degrees for 60 to 70 minutes, or until a toothpick inserted in the center coes out clean. Let stand for 10 minutes, then cut into wedges |
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