Marlene's sausage pie

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Marlene's Sausage Pie of Kelly Barton - Recipefy

A Grand Slam from the best of bridge

1 28 oz can of diced tomatoes, well drained and pressed to get rid of juice
1/2 tsp basil
1/4 tsp pepper
1 lb sausage meat (not ground pork - Marlene used a frozen tube of Harvest Pork Sausage) or Italian sausage, casing removed
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp basil
1 1/2 cups mozzarella cheese - grated ( can use light )
3 green onions, thinly sliced
1/2 cup red pepper, chopped
2 pkgs refrigerated crescent dinner rolls ( can use reduced fat) Marlene used one package of the big or grand crescent dinner rolls

1. In a bowl combine tomatoes with basil and black pepper. Set aside.
Brown sausage meat breaking it up with a fork to keep separated. Drain off fat, add chili powder, oregano, basil, 1/2 cup of cheese, green onion and red pepper. Stir and set aside.
Here is the easy part that makes this recipe a Wow.
Open one package of dinner rolls and unroll. Cut the dough in half along the perforated line. Marlene used a rolling pin to flatten the dough out a bit. Mould one half of dough into the bottom of a 9 inch springform pan. Covering the base completely, pinch together any sections that have separated. Fit the remaining dough around the sides of the pan, pinching together any sections that separate. Spoon sausage mixture over dough and press down. Spread the tomatoes over the meat and sprinkle with remaining cup of cheese. Now, open the other package of rolls and lay flat (Marlene just used the second half of the grand crescent rolls), pinch the seams together and with a pizza cutter cut strips that will be used to make a Lattice pattern over the filling. Gently roll the dough that is above the lattice down to cover the edges of the lattice strips. (Marlene cut the edges of the lattice dough to fit on top of the pie). Bake 35-45 mins or until top is golden brown. Remove from oven and let cool 5 mins before removing outer ring and cutting. Serve with a green salad and wait for the Raving to begin!!

main courses August 29, 2022 22:42

Author Best of Bridge - Grand Slam

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Kelly Barton
63 years old
Vancouver, BC, Canada