| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Regular pork sausage* |
| 1 Tasse | Black-eyed peas** |
| 4 x ca. 30 g | Canned chopped green chilies |
| 1 Teelöffel | garlic powdered |
| 1/4 Teelöffel | cumin |
| 1/4 Teelöffel | oregano |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 4 Esslöffel | margarine |
| 2 Tasse | Yellow squash*** |
| 1 Tasse | Onion chopped |
| 4 | Eggs well beaten |
| 2 Tasse | Mozzarella shredded |
| 2 Tasse | Cheddar cheese shredded |
| 2 Packung | Crescent style rolls |
| 1/2 Tasse | Bread crumbs; buttered |
|
*fried, drained, and crumbled
**cooked and coarsely mashed.
***sliced in 1/4-inch rounds
Combine first 8 ingredients; mix thoroughly; set aside. In large skillet over low heat, melt margarine; add squash and onion; saute until tender. Remove from heat; cook 5 minutes. Separately combine eggs and cheeses together; fold into squash. Make roll dough into 2 long rectangles; place in lightly greased 9x13-inch pan; press dough over bottom and up sides to form a crust. Layer sausage/pea mixture on the bottom of crust ; top with squash mixture; sprinkle with bread crumbs. Bake at 350 degrees for 25-30 minutes; let "set" for 15 minutes before serving.
|
|
Anmerkungen zum Rezept:
|
