RM's Tuscan Pot Pie

rickismom

Low Carb Home Cook
Site Supporter
RM's Tuscan Pot Pie

1 lb of Italian sausage
2 Tbsp olive oil
1 can of white kidney beans (cannellini) rinsed and drained
1 medium onion, chopped
1 medium zucchini, chopped
2 cloves of garlic, minced
1 Tbsp dried Italian seasoning
1 jar of chunky garden vegetable spaghetti sauce
1 cup of grated mozzarella/and or fontina
1 1/4 cup grated parmesan
1 can of crescent rolls

Preheat oven to 350 degrees.

In the meantime, brown sausage with olive oil in a 12" skillet with 2" sides. When sausage is halfway browned, add the onion and zucchini and cook until tender and meat is cooked through. Add chopped garlic and Italian seasoning. Continue to cook until garlic and seasoning have become soft.
Stir in drained beans and spaghetti sauce. Let simmer for 3-4 minutes. Take mixture off the heat and stir in all the cheese until melted. Pour mixture into a greased 9" pie plate or quiche dish. Unwrap the can of crescent rolls and take them apart into triangles. Lay the triangle dough on top of the filling in a circular pattern with the small ends of the triangle in the middle.
Bake for 12-15 minutes until dough is cooked through. Let rest for 5-10 minutes before cutting and serve
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QSis

Grill Master
Staff member
Gold Site Supporter
Oh. My. Gosh.

That looks and sounds absolutely fantastic, RM!

Copied and saved!

Thank you!

Lee
 

QSis

Grill Master
Staff member
Gold Site Supporter
I finally made this the other night and it was great!

I didn't have zucchini, but put in two white baby eggplants and a small package of fresh mushrooms. Oh, and I tossed in a handful of Leni's "Wrinkled Old Man" peppers (chopped).

It made a BIG pie! Very easy, hearty and delicious!

Lee

Filling, before cheese added

Tuscan Pie 1, filling without cheese.JPG

Filled pie plate

Tuscan pie 2, in pan, before crescents.JPG

Cooked
Tuscan pie 3, out of oven.JPG

Sliced

Tuscan pie 4, cut.JPG

Plated

Tuscan pie 5, plated.JPG
 
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