TUSCAN ITALIAN SAUSAGE POT PIE
If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!
Provided by Dine Dish
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degree F.
- Remove sausage from casings.
- Brown sausage in a skilled, stirring to separate meat.
- Rinse and drain the grease off of the sausage.
- Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
- Simmer for 5 minutes over medium heat.
- Remove from heat and stir in the mozarella cheese.
- Pour the mixture into a medium size, round oven proof skillet or pie dish.
- Unroll the crescent dough; divide into triangles.
- Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
- Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.
Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3
TUSCAN POT PIE
A pie with Italian sausage and crunchy crust.
Provided by timetoshine45
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
- Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
- Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
- Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.
Nutrition Facts : Calories 703.4 calories, Carbohydrate 51.3 g, Cholesterol 60.5 mg, Fat 37.7 g, Fiber 5.2 g, Protein 30.9 g, SaturatedFat 13.2 g, Sodium 2054.7 mg, Sugar 11.5 g
ITALIAN POT PIES
This is a modification of a recipe found in Everyday Food magazine. For maximum flavor benefit, use a good quality store brand tomato sauce, or use your favorite homemade.
Provided by Lori Mama
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- In a large skillet, heat oil and add chopped onion and carrots.
- Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
- Add garlic and cook until fragrant.
- Add seasonings/sauce and mix.
- Cook until thickened. approximately 10 minutes.
- Spoon mixture into 4 8 oz. ramekins.
- Set aside.
- In mixing bowl whisk together the dry ingredients.
- Make a well in the centre and add the wet ingredients.
- Combine just until moistened.
- Mound spoonfuls of dough on top of the ramekins.
- Place on rimmed baking sheet.
- Place in oven and bake 10-12 minutes.
- Test doneness with toothpick.
Nutrition Facts : Calories 548.6, Fat 29.8, SaturatedFat 14.2, Cholesterol 114, Sodium 1378.7, Carbohydrate 38.8, Fiber 4.1, Sugar 8, Protein 31.8
ITALIAN BEEF POTPIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 g
ITALIAN POT PIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
ITALIAN POT PIE
Prepare to make a delicious Italian Pot Pie in just 20 minutes! Dried oregano leaves and Italian Sausage give the Italian flavor to this Italian Pot Pie.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
- Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
- Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
- Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 21 g
ITALIAN SPINACH SAUSAGE PIE
This festive sausage pie is perfect for a holiday brunch or midnight snack.
Provided by Kimberly
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
- Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
- Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 636.2 calories, Carbohydrate 25.6 g, Cholesterol 217.1 mg, Fat 45.2 g, Fiber 2.7 g, Protein 31.8 g, SaturatedFat 17.8 g, Sodium 1369.1 mg, Sugar 1.7 g
SAUSAGE FLORENTINE POTPIE
You won't find a meal like this in the freezer aisle, but you will be surprised how easy it is to make at home. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain. Add the soup, spinach, cream and cheeses; cook and stir until cheese is melted. , Transfer to a greased 11x7-in. baking dish. Place a phyllo sheet over top; brush with some of the butter. Repeat with remaining phyllo dough and butter. Crimp edges of dough., Whisk egg and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 39g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 1201mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
IMPOSSIBLY EASY ITALIAN SAUSAGE PIE
Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
ITALIAN SAUSAGE POT PIES
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375°. Grease four 10- to 12-ounce casseroles. Cook sausage, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until sausage is no longer pink drain. Stir in mushrooms and pizza sauce. Heat to boiling reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon sausage mixture into casseroles. Sprinkle 1/4 cup of the cheese over each.2. Stir Bisquick and boiling water beat vigorously 20 strokes. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball knead about 10 times or until smooth.3. Divide dough into 4 balls. Pat each ball into circle the size of the diameter of the casseroles. Make cut in each circle with knife to vent steam. Place circles on sausage mixture in casseroles. Bake 15 to 20 minutes or until light golden brown.HIGH ALTITUDE (3500 to 6500 feet): Bake 22 to 25 minutes.NUTRITION FACTS: 1 Serving: Calories 520 (Calories from Fat 295) Fat 33g (Saturated 12g) Cholesterol 80mg Sodium 1540mg Carbohydrate 29g (Dietary Fiber 2g) Protein 28g % DAILY VALUE: Vitamin A 8% Vitamin C 28% Calcium 28% Iron 16% DIET EXCHANGES: 2 Starch 3 High-Fat Meat 1 1/2 FatBETTY'S TIP: For a special holiday treat, use a small cookie cutter to cut a festive shape out of the dough circle before putting it on the sausage mixture. For itty-bitty pastry treats, place the cut-outs on a cookie sheet and bake in a 375° oven about 15 minutes or until light golden brown.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ITALIAN SAUSAGE ONE-POT PASTA
Italian sausage, cheese, tomatoes, pasta-and all in just one cooking pot? What's not to like? This one-pot dinner brings together comforting, easy-to-find ingredients in a ultra-simple preparation to make midweek meal you'll turn to again and again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
- In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
- Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
- Remove from heat; top with cheese. Top with basil and toasted bread crumbs.
Nutrition Facts : Calories 580, Carbohydrate 67 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 7 g, TransFat 0 g
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