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Prep 15min
Total50min
Servings8
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Ingredients
1
medium sweet potato, peeled and cut in 1/2-inch cubes (about 1 1/2 cups)
2
teaspoons vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
cup shredded mozzarella cheese (4 oz)
1
cup fully cooked frozen turkey breakfast sausage crumbles (4 oz), heated as directed on package
1/3
cup crumbled chèvre (goat) cheese
1/4
cup dried cranberries
2
teaspoons chopped fresh sage leaves
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Steps
1
Heat oven to 375°F. Line 15x10x1-inch pan with foil.
2
In small bowl, mix sweet potato, oil, salt and pepper. Spread potatoes in single layer in pan. Bake 25 to 30 minutes, stirring once, until potatoes are lightly browned on edges and tender.
3
Unroll dough to form 12x8-inch rectangle on ungreased cookie sheet. If using crescent roll dough, firmly press perforations to seal. Bake 9 to 10 minutes or until golden brown.
4
Top partially baked crust with mozzarella cheese, roasted potatoes, sausage, chèvre, cranberries and fresh sage. Bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown.
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Don’t have chèvre? Substitute an extra 1/4 cup shredded mozzarella cheese in this recipe instead.
The orange fleshed sweet potatoes used in this recipe are often labeled as yams in your grocery store’s produce department.
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