1. Preheat oven to 375 degrees F.
2. Cook sausage in a large nonstick skillet until browned all over, breaking up the meat as it cooks. Drain fat and clean skillet.
3. Return skillet to stovetop over medium heat. Melt butter then add onion, carrots and celery. Stir in fresh herbs and return sausage to the skillet. Season mixture with salt and pepper. Remove skillet from heat to let mixture cool slightly.
4. Meanwhile, cut crescent roll triangles into thirds then roll each piece into a bowl. In a large bowl, combine crescent roll balls with sausage mixture, egg and chicken stock. Transfer to a medium casserole dish. Bake for 45 minutes to 1 hour, until the top is golden brown and all the dough is cooked through. If the topping is browning too quickly, cover the dish with foil.

Sweet Potato Casserole With Marshmallows

1. Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
3. Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).
4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
5. On a lightly floured surface, roll out one disc of dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.

1. In a large bowl, toss apple slices with lemon juice, sugar, flour, cinnamon, vanilla, and salt until well combined. Transfer apple mixture into the crust-lined pie dish. Dot all over with butter.

1. Preheat oven to 425º with a large baking sheet on the middle rack and lightly grease a 9”-x-1.5” pie dish with cooking spray.
2. Roll out second disc of dough into a 12” circle and drape over apple filling, trim edges to 1”, tuck overhang up and over itself, and crimp edges.
3. Brush with egg wash and make six 2” slots in the center. Sprinkle with coarse sugar.
4. Place pie onto preheated baking sheet and bake 20 minutes, then reduce heat to 375º and bake until golden and bubbly, 40 minutes more. (If edges begin to look dark, cover with foil.)
5. Let cool on a wire rack at least 2 hours before serving

1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
2. Use a potato masher to mash potatoes until smooth.
3. Meanwhile, in a small saucepan, melt butter and milk until warm.
4. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
5. Season mashed potatoes generously with salt and pepper.
6. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.

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