Spicy Mexican Crescent Casserole

Easy weeknight dinner recipe from Pillsbury.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb chorizo sausage
• 1 (11 ounce) can  mexicorn
• 5  eggs
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup green onion, chopped
• 2  tablespoons fresh cilantro, chopped
• 1 1⁄2 cups  colby-jack cheese with  jalapenos, shredded
• 1 (8 ounce) can  crescent roll dough, Pillsbury Crescent Recipe Creations
•  sour cream, if desired
•  salsa, if desired

Directions

1. Heat oven to 375. In a skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in corn. Spoon into ungreased 11 x 7 baking dish.
2. In medium bowl, beat eggs, salt and pepper. Stir in green onions and cilantro. Pour evenly over sausage mixture. Sprinkle with shredded cheese.
3. Unroll dough; place on top of cheese.
4. Bake 23 to 28 minutes until golden brown. Cool 5 minutes before serving. Top with sour cream and salsa if desired.