Sausage-Pomodoro Brunch Bake - cooking recipe

Ingredients

1 (12 ounce) package bulk reduced-fat pork sausage
1/3 cup refrigerated basil pesto
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (14 1/2 ounce) can muir glen organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz)
6 land o lakes eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves

Preparation

Heat oven to 375\u00b0F 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.
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.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
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.