Poblano-Chorizo Egg Bake

Set oven control to broil. Place chiles on broiler pan. Broil with tops 2 inches from heat, turning frequently, 6 to 8 minutes or until skins are blistered and lightly charred. Transfer chiles to resealable food-storage plastic bag; seal bag and place in bowl of ice water 5 to 10 minutes. Remove skin by running fingers down each chile. Cut stem and top off each chile. Cut slit down side, and remove seeds. Coarsely chop chiles; set aside.

Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.

In 10-inch skillet, cook sausage over medium-high heat about 7 minutes or until thoroughly browned, breaking into small pieces. Drain well; move to plate lined with paper towel. Pat with towel to remove additional grease.

Separate dough into total of 16 rounds. Cut each of 9 rounds into 4 pieces. Arrange pieces evenly in baking dish. Cut remaining 7 rounds in half for topping; set aside.

Spread sausage, black beans, tomatoes and both cheeses evenly in pan over crescent pieces.

In large bowl, beat eggs, 1 1/2 cups milk, the cumin, chopped chiles, salt and pepper with wire whisk until well blended. Pour over mixture in baking dish. Press down with back of spoon, making sure all ingredients are covered with egg mixture.

Dip reserved crescent halves into 2 tablespoons milk, and roll in crushed chips. Place around edge of pan.

Bake 52 to 57 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. Serve with salsa.