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1 lb.  Spicy bulk sausage

1  8 ounce package refrigerated crescent rolls

2  cups shredded Mexican blend cheese

8  eggs, beaten

1/2 cup  milk

1/4 tsp.  Fire Dust

Hot Spots Sparky hot sauce (to taste)

Sliced Jalapeños

Pre-heat oven to 375º Fry  sausage in a skillet over medium heat until browned; drain and set aside. Separate crescent dough into 8 triangles, place the triangles with their points toward the center of a greased 12 inch deep-dish pizza pan. Press triangles outward until the pieces join together to form a crust. Bake for 5 minutes on lower rack. Crust will be puffy when removed from oven. Reduce oven to 350º. Spoon sausage over crust uniformly.

Combine eggs, milk, Fire Dust and Hot Spots Sparky in a bowl and whisk until blended. Pour over sausage and crust. Sprinkle with cheese evenly and top with Jalapeño slices. Bake on lower rack 30 – 35 minutes.  Serves 6 – 8