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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Italian Sausage Pie |
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Serves: 6 Print this RecipeServing: 1 wedge 1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed and risen 1 pound bulk sausages 1/4 cup chopped yellow onions 1/4 cup thinly sliced sweet red peppers 10 ounces package of frozen leaf spinach, thawed and well drained 1 (4-ounce) can sliced mushrooms, drained 1 (8-ounce) can tomato sauce 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon pepper 1/3 cup dry Italian bread crumbs Roll 2/3 of loaf (or 8 dinner rolls combined) on a lightly floured surface into a 12-inch circle. Cover with sprayed plastic wrap and let rest while preparing filling. In a large skillet, cook sausage until brown. Drain sausage and add onion. Cook for 1-2 minutes. Add red pepper and remove from heat. Add spinach, mushrooms, tomato sauce, basil, garlic powder, pepper and bread crumbs and toss lightly. Remove wrap and place 12-inch dough circle in a sprayed 10-inch quiche pan or pie plate, covering bottom and up the sides. Add filling. Roll remaining 1/3 loaf (or 4 dinner rolls combined) into an 11-inch circle. Cut circle into 12 wedges. Arrange wedges atop filling, slightly overlapping and sealing ends to bottom crust. Let rise 15-20 minutes. Bake at 350°F for 30 minutes or until crust is golden brown. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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