Serves: 6
Total Calories: 252
Yield: 6
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, 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 edge to bottom crust. Cover with sprayed plastic wrap and let rise 15-20 minutes. Remove wrap and bake at 350°F 30 minutes or until crust is golden brown.
This Italian Sausage Pie recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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