1 (12 ounce) can refrigerated breakfast pastry
1 (15 ounce) can tomato sauce
1/2 cup dry milk powder
5 eggs
3/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup all-purpose flour
2 tablespoons confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease 8 10 inch round silver biscuit pans.
Place breakfast pastry onto a baking sheet. Slice each biscuit into 1/3 inch strips and sandwich between two sheets of waxed paper. Reserve one strip of dough for the filling. Place a tablespoon of tomato sauce over each biscuit, stirring until sauce is evenly distributed.
Place cooked sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage, drain fat and transfer to prepared pans.
In a large bowl, combine tomato sauce, milk powder, eggs, butter, and vanilla. Beat with a wooden spoon until well blended. Stir with 1 1/2 teaspoons of flour, fold into sauce and fold into filling. Spread about 1/4 inch from edge of foil over top of chunky pastry.
Bake in preheated oven for 30 minutes. Cool and cut into squares. Serve immediately.