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
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