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Italian Sausage and Spinach Crescent Casserole
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Prep Time:
35 minutes
Total Time:
1 hour 40 minutes
Impress guests with a flavorful Italian sausage and spinach strata for brunch.
Ingredients:
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 lb bulk mild Italian sausage
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bag (5 oz) baby spinach
  • 6 eggs
  • 1 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
Instructions:
  • Preheat the oven to 375°F. Follow the instructions on the cans for baking the crescent rolls. Once baked, transfer the rolls from the cookie sheets to a cooling rack. Allow them to cool completely for at least 30 minutes.
  • In a large nonstick skillet, cook sausage over medium-high heat for 7 to 9 minutes until no longer pink; drain excess fat. Lower the heat to medium, then add onion, garlic, and red pepper flakes. Cook for 3 to 5 minutes until onions are soft. Add half of the spinach and cook for 1 to 2 minutes until wilted. Add the remaining spinach and repeat the process.
  • Prepare a 13x9-inch (3-quart) baking dish by lightly spraying it with cooking spray. Cut or tear each cooled crescent roll into 3 pieces, then layer them in the baking dish. Spread the sausage mixture evenly over the crescent pieces in the dish.
  • In a medium bowl, combine eggs, whipping cream, 1/2 cup of Parmesan cheese, salt, and pepper. Pour the mixture over the crescent pieces and sausage in the dish, stirring gently to coat evenly.
  • Sprinkle the remaining 1/4 cup of Parmesan cheese over the top and bake for 25 to 30 minutes until golden brown and a knife inserted in the center comes out clean. Allow it to stand for 10 minutes before serving.

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