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Sausage and Apple Bake

(14)

3 reviews

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

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

Bake-Off® Contest 41, 2004

Karen Gulkin

Greeley, Colorado

Ingredients

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 45%
Saturated Fat 12g 62% Trans Fat 2 1/2g
Cholesterol: 135mg; 44%
Sodium: 790mg; 33%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 6g
Protein: 19g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 10%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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