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Bake-Off® Contest 41, 2004
Greeley, Colorado

Sausage and Apple Bake

This updated version of a meat pie gets a fresh burst of flavor from grated orange peel and apples.

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  • prep time 40 min
  • total time 1 hr 25 min
  • ingredients 10
  • servings 12
 

Ingredients

2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2
lb bulk pork or turkey breakfast sausage
2
cups chopped peeled apples (2 medium)
1
medium onion, chopped (1/2 cup)
1 1/2
tablespoons grated orange peel (from 1 medium orange)
4
eggs
1/2
cup milk
1
teaspoon fennel seed
1 1/2
cups shredded Cheddar cheese (6 oz)
1 1/2
cups shredded fontina cheese (6 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 If using crescent rolls: Unroll 1 can of dough into dish; firmly press perforations to seal. If using dough sheets: Unroll 1 can of dough into dish.
  • 3 Bake 10 to 15 minutes or until light golden brown. Cool while cooking sausage. In 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until browned. Drain well; remove sausage from skillet.
  • 4 In same skillet, cook apples, onion and orange peel over medium heat about 5 minutes, stirring occasionally, until onion is translucent. Meanwhile, in small bowl, lightly beat eggs and milk.
  • 5 Stir cooked sausage and fennel seed into apple mixture. Remove from heat. Stir egg mixture into sausage mixture. Sprinkle Cheddar cheese over partially baked crust. Spread sausage mixture evenly over cheese. Sprinkle fontina cheese over top.
  • 6 If using crescent rolls: Unroll second can of dough onto work surface; press to form 13x9-inch rectangle, firmly pressing perforations to seal. Place dough rectangle over cheese; press edges to side of dish. If using dough sheets: Unroll second can of dough onto work surface; press to form 13x9-inch rectangle. Place dough rectangle over cheese; press edges to side of dish.
  • 7 Bake 25 to 35 minutes or until golden brown. Let stand 10 minutes before serving. Cut into squares.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 If using crescent rolls: Unroll 1 can of dough into dish; firmly press perforations to seal. If using dough sheets: Unroll 1 can of dough into dish.
  • 3 Bake 10 to 15 minutes or until light golden brown. Cool while cooking sausage. In 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until browned. Drain well; remove sausage from skillet.
  • 4 In same skillet, cook apples, onion and orange peel over medium heat about 5 minutes, stirring occasionally, until onion is translucent. Meanwhile, in small bowl, lightly beat eggs and milk.
  • 5 Stir cooked sausage and fennel seed into apple mixture. Remove from heat. Stir egg mixture into sausage mixture. Sprinkle Cheddar cheese over partially baked crust. Spread sausage mixture evenly over cheese. Sprinkle fontina cheese over top.
  • 6 If using crescent rolls: Unroll second can of dough onto work surface; press to form 13x9-inch rectangle, firmly pressing perforations to seal. Place dough rectangle over cheese; press edges to side of dish. If using dough sheets: Unroll second can of dough onto work surface; press to form 13x9-inch rectangle. Place dough rectangle over cheese; press edges to side of dish.
  • 7 Bake 25 to 35 minutes or until golden brown. Let stand 10 minutes before serving. Cut into squares.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
12g,
12%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
135mg
135%;
Sodium
790mg
790%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
20%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.