Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
lb bulk mild Italian sausage
1
medium onion, chopped (1 cup)
2
cloves garlic, finely chopped
1/2
teaspoon crushed red pepper flakes
1
bag (5 oz) baby spinach
6
eggs
1
cup heavy whipping cream
3/4
cup grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat oven to 375°F. Bake crescent rolls as directed on cans. Remove from cookie sheets to cooling rack. Cool completely, at least 30 minutes.
Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Reduce heat to medium. Add onion, garlic and pepper flakes; cook 3 to 5 minutes, stirring occasionally, until onions are softened. Add half of the spinach; cook and stir 1 to 2 minutes or until spinach has wilted. Repeat with remaining half of spinach.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut or tear each cooled crescent roll into 3 pieces, and place in baking dish. Arrange sausage mixture over crescent pieces in baking dish.
In medium bowl, beat eggs, whipping cream, 1/2 cup of the Parmesan cheese, the salt and pepper. Pour over crescent pieces and sausage mixture in dish; carefully stir to distribute mixture and coat with egg mixture.
Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
