1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1/3
cup crumbled feta cheese (1 1/2 oz)
1
cup shredded mozzarella cheese (4 oz)
6
eggs
2
tablespoons milk
3
tablespoons shredded fresh basil leaves
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Steps
1
Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
2
Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
3
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
4
Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
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