Tuscan Pot Pie
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Tuscan Pot Pie
Prep and Cook Time 27 minutes
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 3/4 | pound sweet or hot Italian sausage |
| 1 | jar (26 to 28 ounces) chunky vegetable or mushroom spaghetti sauce |
| 1 | can (19 ounces) cannellini beans, rinsed and drained |
| 1/2 | teaspoon dried thyme |
| 1‑1/2 | cups (6 ounces) shredded mozzarella cheese |
| 1 | package (8 ounces) refrigerated crescent dinner rolls |
PREPARATION:
- Preheat oven to 425°F. Remove sausage from casings. Brown sausage in medium ovenproof skillet, stirring to break up meat. Drain fat.
- Add spaghetti sauce, beans and thyme to skillet. Simmer uncovered over medium heat 5 minutes. Remove from heat; stir in cheese.
- Unroll crescent dough; divide into triangles. Arrange in spiral with points of dough toward center, covering sausage mixture completely. Bake 12 minutes or until crust is golden brown and meat mixture is bubbly.
Note
To remove a sausage casing, use a pairing knife to slit the casing at one end. Be careful not to cut through the sausage. Grasp the cut edge and gently pull the casing away from the sausage.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Sodium | 238 mg |
| Protein | 38 g |
| Fiber | 9 g |
| Carbohydrate | 70 g |
| Cholesterol | 90 mg |
| Total Fat | 48 g |
| Calories | 819 |
DIETARY EXCHANGE:
| Fat | 6-1/2 |
| Meat | 3 |
| Starch | 5 |
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