2 cans crescent dinner rolls
1 pound hot or milk bulk pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp cheddar cheese
1 egg
1 tablespoon water
1. Heat over to 375* Unroll 1 can of dough into 2 long rectangles; place in ungreased 9x13 glass baking dish. Press in bottom and 1/2 inch up the sides to form crust.
2. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, cook cream cheese over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.
3. Unroll second can of dough on work surface; press into 9x13 rectangle, firmly pressing perforations to seal. Carefully pace over the cheese.
4. Mix one egg with 1 tablespoon water and brush over the top of the crust.
5. Bake 21-26 minutes or until golden brown. Cool 15 minutes. Cut into small squares; serve warm.
Tuesday, March 29, 2011
Mac & Cheese with Carmelized Onion & Bacon
8 oz macaroni noodles
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to 450*. Spay a 7x11 dish with PAM.
2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.
3. Meanwhile cook macaroni according to package. Drain and return to pan.
4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.
5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.
6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to 450*. Spay a 7x11 dish with PAM.
2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.
3. Meanwhile cook macaroni according to package. Drain and return to pan.
4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.
5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.
6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.
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