Southern Sausage Crescent Pie with Maple Butter Drizzle
Ingredients
- 1 lb loose breakfast sausage
- 1 small red onion chopped
- 1 1/2 cups peppers chopped
- 1 cup frozen corn
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons Crisco or butter
- 2 cups cheddar cheese shredded
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup sour cream
- Fresh parsley
Maple Butter Drizzle
- 1/4 cup maple syrup
- 1/4 cup butter melted
- Pinch of salt
- Splash of vanilla
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
Method
- Preheat oven to 350°F.
- Coat pie dish with non-stick spray and fit crescent rolls to make crust, pinching seams.
- Cook sausage with onions and peppers until pork is done and vegetables are softened. Set aside.
- In a bowl, mix flour and baking powder. Cut in Crisco or butter with a pastry blender or two forks.
- Fold in cheddar cheese and parsley.
- Add egg, buttermilk, syrup, and sour cream to a small bowl and mix. Add to dry ingredients with sausage mixture.
- Stir gently until combined. It will be sticky.
- Drop by scoops or large spoonfuls into crust and spread evenly.
- Loosely cover with foil and bake for 30 minutes.
- Uncover and bake for 15 minutes until set.
Maple Butter Drizzle
- Melt butter in the microwave.
- Whisk in remaining ingredients.
Notes
- I used garlic herb cheddar cheese.
- The maple drizzle will harden as it cooks. Just pop it in the microwave for a few seconds to loosen it back up.