Crescent Roll Casserole

1 (8 ounce) tube refrigerated crescent rolls
1 pound hot sausage or turkey sausage, cooked well and drained
2 1/2 cups grated Monterey jack cheese
6 eggs, beaten
3 tablespoons minced green bell pepper
1 cup milk
Salt and black pepper to taste

Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls.

Beat together the eggs, milk, salt and black pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately.

When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with salsa.

Serves 8 to 10.

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