1 can refrigerator crescent rolls
1 TBS olive oil
12 oz. spicy turkey sausage, cooked and crumbled
1 onion, chopped
2 cups broccoli, cooked
2 large pieces jarred roasted red pepper, diced
1 TBS flour
1 can cream-style sweet corn
salt and pepper
1 cup good cheddar cheese, grated
Preheat oven to 325 degrees.
Spray an 11x7 pan with cooking spray. Lay the crescent rolls in the baking dish to cover the bottom and 1/2 inch up the sides. Press the perforations and edges together to seal them.
Heat 1 TBS oil in a large skillet over medium high heat. Add sausage and cook until no longer pink. Spoon the sausage evenly over the crescent dough.
Cook the onion in the sausage fat over medium until translucent and soft, about 5 minutes.
Spoon onions over the sausage.
Rough chop broccoli and spoon over the sausage. Add roasted red peppers over the broccoli.
In a bowl whisk together the eggs, flour and creamed corn. Pour over the broccoli and sprinkle cheese evenly over the mixture.
Cover with foil and bake for 30 minutes. Uncover and bake an additional 30-35 minutes, until a knife inserted in the middle of the casserole comes out clean. Rest for 10 minutes. Cut and serve.