Recipes

[FunkyHulaGirl]

ITALIAN POT PIE

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

Directions.
Preheat oven to 400°F (200°C).

Cook sausage in (12-in./30-cm) Skillet over medium-high heat 45 minutes or until browned, breaking into crumbles.

Meanwhile, coarsely chop onion and cut bell pepper into 1/2-in. pieces. Slice mushrooms.

Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1-2 minutes or until bell pepper is crisp-tender, stirring occasionally.

Stir in pizza sauce and tomatoes; cook 1-2 minutes or until simmering. Cover; remove from heat.

Place dough onto Large Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons.

Sprinkle mozzarella cheese over sausage mixture.

Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil.

Bake, uncovered, 12-15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.