Recipe: Quick Corn and Mushroom Brunch (using refrigerated crescent roll dough)

QUICK CORN AND MUSHROOM BRUNCH

2 cans (8 oz. each) Pillsbury refrigerated crescent dinner rolls
2 cups chopped cooked ham
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 1 /2 cups shredded Swiss cheese (6 oz)
1 (11 oz) can Green Giant Mexicorn (whole kernel corn with red and green peppers), drained
1 (4 1/2 oz) jar sliced mushrooms, drained
6 eggs
1 cup milk
1/2 teaspoon salt (optional)
1/4 to 1/2 teaspoon ground black pepper

Heat oven to 375 degrees F.

Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 115x10x1-inch pan. Press firmly in bottom and 3/4 inch up sides of pan to form crust, pressing edges and perforations to seal.

Sprinkle ham, both cheeses, the corn and mushrooms evenly over crust.

In medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. Pour evenly over ham, cheeses and vegetables.

Bake 35 to 40 minutes or until crust is deep golden brown, egg mixture is set and knife inserted in center comes out clean. Cool 5 minutes.

Cut into squares; serve warm.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Pillsbury Make-It-Easy, Pillsbury No. 7.3, 2005