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Ingredients Jump to Instructions ↓

  1. 1 pound mild Italian sausage

  2. 1 cup chopped onion

  3. 1 cup green pepper

  4. 4 ounces mushroom pieces -- drained

  5. 8 ounces tomato sauce

  6. 1/2 cup water

  7. 1 package Hot roll mix

  8. 2 1/2 cups shredded monterey jack cheese -- (10 oz.)

  9. 425 F. Grease

  10. 15-10" jelly roll pan. Remove casing from sausage in large skillet, brown sausage with onion and green pepper; cook until vegetables are just tender. Drain; stir in mushrooms. Remove from heat. In small saucepan, heat

  11. 1/2 cup tomato sauce and water until warm (105-115 F). Reserve remaining tomato sauce for topping. In large bowl, dissolve yeast from hot roll mix in warm tomato sauce and water. Stir in hot roll mix flour mixture; blend well. With greased fingers, press out dough in prepared pan, forming rim around edge. Spread reserved tomato sauce over dough; sprinkle with cheese. Layer prepared sausage and vegetable mixture over cheese. Bake at

  12. 425 f. for 20-25 minutes or until crust is golden brown. Makes

  13. 6 servings. Per serving:

  14. 660 calories,

  15. 26 g. protein,

  16. 53 g carbohydrate,

  17. 37 g fat,

  18. 1630 sodium,

  19. 305 mg. potassium Pillsbury Quick & Easy Recipe , Classic Coobook,

  20. 10, p.

  21. 54 MC formatting by bobbi

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