Valeries Cheesy Salami Pie Recipes

VALERIE'S ITALIAN VEGGIE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

CHEESY SAUSAGE SPAGHETTI PIE

Steps:

• Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside. , In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. , Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through. , To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.

VALERIE'S CHEESY SALAMI PIE

Steps:

• Preheat the oven to 350ºF.
• Pat the crescent roll dough into the bottom of a 9-by-13-inch casserole dish.
• In a large bowl, mix together the salami, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

CHEESY SAUSAGE & BEAN PIES

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Combine the beans, sausages, passata, oregano and spring onions with some seasoning and the sugar.
• Unroll the pastry and cut into four rectangles. Spoon the bean and sausage mixture onto one side of each rectangle, leaving a 1cm border - so you can fold the pastry like a book. Sprinkle the cheddar over the bean and sausage mixture.
• Brush some egg around the edges, then fold the pastry over to enclose the filling. Seal the edges by pressing with a fork, then put on a baking sheet lined with baking parchment. Brush with more egg, and cut a small hole in the top of each pie for steam to escape. Will keep chilled for up to 24 hrs. Heat the oven to 180C/160C fan/gas 4.
• Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.

SERIOUSLY GOOD SAUSAGE BITES, VALERIE BERTINELLI'S RECIPE - (4.3/5)

Steps:

• Directions Preheat the oven to 400F and arrange the racks in the upper and lower third of the oven. Coat two baking sheets with the cooking spray. Cook the sausage in a medium skillet over medium high heat, breaking it up with a wooden spoon, until cooked through and no pink remains. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside. Combine the flour and butter in a food processor and pulse until the mixture resembles coarse meal with some larger chunks of butter remaining. Drizzle in the buttermilk and tabasco and pulse just until the dough comes together. Turn the dough out into a large bowl and fold in the sausage and cheese. Using two spoons, shape the dough into walnut-size balls and drop on to the baking sheets. Bake, switching and rotating the pans halfway through baking until golden and cooked through, about 15 minutes. Let cool on the baking sheets for 5 minutes, then use a spatula to remove and transfer to a platter. Bake the remaining sausage bites in the same manner. Preheat the oven to 400F and arrange the racks in the upper and lower third of the oven. Coat two baking sheets with the cooking spray. Cook the sausage in a medium skillet over medium high heat, breaking it up with a wooden spoon, until cooked through and no pink remains. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside. Combine the flour and butter in a food processor and pulse until the mixture resembles coarse meal with some larger chunks of butter remaining. Drizzle in the buttermilk and tabasco and pulse just until the dough comes together. Turn the dough out into a large bowl and fold in the sausage and cheese. Using two spoons, shape the dough into walnut-size balls and drop on to the baking sheets. Bake, switching and rotating the pans halfway through baking until golden and cooked through, about 15 minutes. Let cool on the baking sheets for 5 minutes, then use a spatula to remove and transfer to a platter. Bake the remaining sausage bites in the same manner.