Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Bulk pork sausage 2 c Sliced yellow zucchini
2 ea 16 oz cans black-eyed peas, 1 c Chopped onion
-drained 2 tb Butter or margarine, melted
1 ea 4oz can chopped green chiles 4 ea Eggs, well beaten
-drained 2 c (8oz) shredded Mozzarella
1 ts Garlic powder -cheese
1/4 ts Ground cumin 2 c (8oz)shredded Cheddar cheese
1/4 ts Dried whole oregano 2 ea (8oz) packages refrigerated
1/2 ts Pepper -crescent dinner rolls
1/4 ts Salt

Cooking time: a little over 1 hour.

Cook sausage in skillet over medium heat until browned, stirring to
crumble. Drain well. Combine with next 7 ingredients; set aside.

Saute 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" rectancle. Place dough in a lightly
greased 13" x 9" x 2" baking dish; press on bottom up sides to form
crust. Layer sausage and pea mixture on dough, and top with squash
mixture.

Bake at 350 degrees F for 30 to 35 minutes. Let stand 15 minutes
before serving.

Recipe from Joyce Carrol, printed in "Southern Living" January, 1987
Typed for y'all by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95

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