Quick Corn and Mushroom Brunch Squares

Here's a "company's coming" brunch main dish you can put together in 20 minutes. Just add fresh fruit and a beverage for a complete meal. MORE+ LESS-

Bake-Off® Contest 33, 1988

Conroe, Texas

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

cups chopped cooked ham

1 1/2

cups shredded Monterey Jack cheese (6 oz)

1 1/2

cups shredded Swiss cheese (6 oz)

can (11 oz) whole kernel corn with red and green peppers, drained

jar (4.5 oz) sliced mushrooms, drained

eggs

cup milk

1/2

teaspoon salt, if desired

1/4

to 1/2 teaspoon pepper

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1

Heat oven to 375°F.
2

If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press firmly over bottom and 3/4 inch up sides to form crust. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press firmly over bottom and 3/4 inch up sides to form crust.
3

Sprinkle ham, Monterey Jack cheese, Swiss cheese, corn and mushrooms evenly over crust. In medium bowl, beat eggs, milk, salt and pepper until well blended. Pour evenly over ham, cheeses and vegetables.
4

Bake 35 to 40 minutes or until crust is deep golden brown, egg mixture is set and knife inserted in center comes out clean. Cool 5 minutes. Cut into squares.