Lattice Sausage Pie

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1 tablespoon butter
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
• 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
• 2 tablespoons chopped pimientos
• 6 eggs
• 2/3 cup half-and-half cream
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• Paprika

1. Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11x7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
2. In a small skillet, saute onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a large bowl, whisk the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
3. Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
4. Bake at 350u0b0 for 50-55 minutes or until knife inserted in the center comes out clean. Cover loosely with foil if top browns too quickly. Let stand for 10-15 minutes before cutting.

crescent rolls, pork sausage, onion, butter, mushrooms, cream cheese, process cheese, pimientos, eggs, cream, parsley flakes, salt, pepper, garlic, paprika

Taken from www.tasteofhome.com/recipes/lattice-sausage-pie/ (may not work)