Rusticcountrypotatosausagepizza5fix Recipes

PIZZA RUSTICA

Steps:

• Heat oven to 375ºF.
• Brown sausage; drain. Beat eggs in large bowl; stir in sausage, cheeses, prosciutto and parsley.
• Line 9-inch pie plate with 1 pie crust; fill with meat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 1 hour or until golden brown. Let stand 15 min. before serving.

FOIL-PACKET POTATOES AND SAUSAGE

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

PIZZA RUSTICA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
• Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
• Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
• Bake in the preheated oven until center is set and crust is browned, about 1 hour.

PIZZA RUSTICA (A SICILIAN SAUSAGE AND PROSCIUTTO PIE)

Steps:

• Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
• Preheat oven to 400 degrees F (200 degrees C).
• Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
• Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
• Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
• Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
• Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

RUSTIC COUNTRY POTATO-SAUSAGE PIZZA #5FIX

Steps:

• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks. After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes. Set aside.
• Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet. Shape them both into a rustic shaped rectangle, about 7 1/2" x 11" each.
• Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each. Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
• Cut each rectangle into 4 pieces and serve.

SAUSAGE, PEPPER AND POTATO SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

RUSTIC POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
• In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
• Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
• In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
• Enjoy!