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4 (8 oz.) pkg. refrigerator crescent rolls
2 lb. Italian sausage (1 lb. hot - 1 lb. med.)
1 green or gold pepper, diced
1 lg. onion, diced
3 eggs
1/2 lb. grated Swiss cheese
4 tbsp. grated Parmesan cheese
Garlic powder, parsley, salt & pepper

Line bottom of two 9 x 13 inch pans with crescent roll dough from 2 packages of rolls. In a skillet, brown sausage meat; drain. Put meat into a bowl.

In same drippings, brown onions and peppers. Drain and add to sausage meat. Beat 3 eggs slightly; add to sausage except for 3 tablespoons (which will be used to brush top of dough). Spread sausage mix over dough in pans. Sprinkle the 2 cheeses and seasonings on top. Cover each with a layer of the 2 remaining crescent rolls. Brush with reserved egg. Bake at 350 degrees for 35 minutes. Cut into squares or bars. Serve warm or at room temperature.

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