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Tuscan Pot Pie
Prep and Cook Time: 27 minutes
Yield: Makes 4 to 6 servings
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:
1.
Preheat oven to 425°F. Remove sausage from casings. Brown sausage in medium ovenproof skillet, stirring to break up meat. Drain fat.
2.
Add spaghetti sauce, beans and thyme to skillet. Simmer uncovered over medium heat 5 minutes. Remove from heat; stir in cheese.
3.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Italian
