Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2
pouches (6.5 oz each) cornbread & muffin mix
2/3
cup milk
1/4
cup butter or margarine
3
eggs
4
slices bacon
1
container (8 oz) refrigerated prechopped onion, celery and pepper mix
2
cloves garlic, finely chopped
1/4
cup butter or margarine, melted
1
teaspoon dried sage leaves
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
egg
Preparation
Heat oven to 375°F. Bake crescent rolls as directed on package.
Increase oven temperature to 400°F. Make and bake cornbread as directed on package, using milk, 1/4 cup butter and 3 eggs. Cool completely.
Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add onion, celery and pepper mix and garlic to bacon drippings; cook over medium-high heat, stirring occasionally, until tender.
In large bowl, crumble crescent rolls and cornbread. Stir in onion mixture, bacon, melted butter, sage, broth and 1 egg until blended. Spoon into baking dish.
Bake uncovered 45 to 50 minutes or until browned.
