Italian-Style Pizza Pot Pie 3/4 pound ground round 1/4 pound mild Italian sausage, casings removed (I used 1/2 pound - 1/4 pound seemed kinda skimpy) 1 small onion, chopped 2 garlic cloves, minced 1 (8-oz.) package sliced fresh mushrooms (I left these out cause I didn't have any - still good without) 1 (26-oz.) jar tomato-and-basil pasta sauce ( I used roasted garlic. I'm sure any variation would be good) 1/2 teaspoon dried Italian seasoning (didn't have that either - used dried oregano & basil) 1/4 teaspoon salt 1 (13.8 oz.) package refrigerated pizza crust dough parchment paper 1 cup (4-oz.) shredded Italian five-cheese blend 1. Preheat oven to 450 degrees. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8-10 minutes or until meat crumbles and is not longer pink. Drain beef mixture, reserving 1 tsp. of drippings in skillet. Reduce heat to medium. 2. Saute onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms and saute 8-10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning and salt. Bring to a light boil and simmer 5 minutes. 3. Meanwhile, unroll dough on a lightly floured piece of parchment paper. Invert 1 (9-inch) baking dish or pie plate onto center of dough. Cut dough around edge of baking dishing, making a 9-inch circle. Remove excess dough around baking dish. Remove baking dish. 4. Pour beef mixture into baking dish and sprinkle with cheese. Immediately, top with dough circle. Cut an "X" in top of dough for steam to escape. Place baking dish on an aluminum foil-lined baking sheet. 5. Bake at 450 degrees for 16-20 minutes or until crust is golden brown. Let stand 10 minutes before serving. Any questions or comments, please contact me: Susan
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