In addition to putting God and family first in her life, Grandma JOSAPHINE CATIGNANI (Nashville, Tennessee) also taught her granddaughter, SHERRIE CUNNINGHAM (Old Hickory, Tennessee), how to cook some traditional Southern and Italian favorites. While Josaphine was born and raised in the South, it was important to her to learn some of the dishes of her ancestors. She had a love of Italian spices and cooking traditional favorites too. Sherrie shares that Grandma Josaphine used to say, “When the children are little, they step on your feet, and when they are grown, they step on your heart.” Sherrie indicates this pizza is a big hit with family and friends!
Vegetable shortening to prepare pan
1 (8 ounce) can crescent rolls
6 large eggs
½ pound sausage, browned and drained (or bacon or ham)
½ cup each chopped onion, mushrooms, peppers (optional)
1 cup shredded Cheddar cheese
1 Preheat the oven to 375 degrees. Lightly grease a cookie sheet or 9 × 13-inch baking pan.
2 Place the crescent rolls on the prepared pan to form the crust, pressing the seams together and the sides up slightly.
3 Beat the eggs and pour over the crescent rolls. Add the meat and optional vegetables. Sprinkle cheese over the top.
4 Bake 25 to 30 minutes, or until the egg mixture is set. Slice with a pizza cutter and serve warm.
MAKES 8 SERVINGS.