Pie a La Italian

• 1 (8 ounce) can crescent rolls
• 8 ounces monterey jack cheese, cut into 1/2 inch cubes
• 12 ounces smoked sausage, cut into 1/4 inch slices
• 18 teaspoon salt
• 18 teaspoon pepper
• 1 tablespoon grated parmesan cheese
• 2 eggs, slightly beaten

1. Unroll crescent rolls and separate into 8 triangles.
2. Place 5 triangles in ungreased 9 inch pie pan pressing pieces together to form a crust.
3. Reserve 3 triangles for top crust.
4. Combine remaining ingredients in large mixing bowl & pour into crust.
5. Roll out each remaining triangle so longest side is 9 inches & cut into 1/2 inch strips.
6. Crisscross strips over filling to form a lattice top & flute edge.
7. Bake at 325 for 60 to 70 minutes or until knife inserted 2 inches from edge comes out clean (Do not overbake).
8. Cool 10 minutes before cutting in wedges.

crescent rolls, cheese, sausage, salt, pepper, parmesan cheese, eggs

Taken from www.food.com/recipe/pie-a-la-italian-142985 (may not work)