Strada - cooking recipe

Ingredients

1 lb. bulk pork sausage
1 (8 oz.) can crescent rolls
2 c. (8 oz.) shredded Monterey Jack cheese
2 Tbsp. chopped green pepper
4 eggs
3/4 c. milk
1/4 tsp. dried whole oregano
1/8 tsp. black pepper

Preparation

Cook sausage until browned; drain and set aside.
Unroll each half of crescent rolls, making a rectangle.
Line bottom and 1/2-inch up sides of slightly greased 13 x 9 x 2-inch dish.
Press rectangle seams securely to seal.
Sprinkle sausage over dough and top with shredded cheese and green pepper.
Combine eggs and remaining ingredients and pour over casseroles.
Bake at 400\u00b0 for 18 to 20 minutes.
Serves 8.