Step 1

Preheat oven to 350˚F. Cook sausage in a large skillet over medium, stirring to crumble, until browned, about 8 minutes. Drain sausage well, setting skillet aside. Transfer sausage to a large bowl, and stir in peas, chiles, garlic powder, cumin, oregano, pepper, and salt.

Step 2

Melt butter in reserved skillet over medium, and add squash, zucchini, and onion. Cook, stirring occasionally, until softened, about 8 to 10 minutes; drain well. Cool 5 minutes. Stir together eggs and cheeses in a separate bowl; fold in squash mixture.

Step 3

Separate crescent roll dough into 2 long rectangles; pinch dough seams together. Place dough in a lightly greased 13- x 9-inch baking dish; press dough on bottom and up sides to form crust, using a knife to cut away excess dough. Bake in preheated oven until crust begins to set, about 10 minutes.

Step 4

Remove from oven, and layer sausage-pea mixture over crust; top with squash mixture. Return to oven, and bake until casserole is set, 25 to 30 minutes. Let stand 15 minutes before serving.