Ingredients:
- 4 italian sausage links, casings removed, halved and cut into 1/2-inch pieces
- 1/2 cup julienned green pepper
- 1/2 cup julienned sweet red pepper
- pastry for double-crust pie (9 inches)
Directions:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, zucchini, yellow squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes.
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Fill with sausage mixture. Sprinkle with cheeses. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
- Bake at 375° for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.14 Kcal (976 kJ) | ||
| Calories from fat | 169.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.82g | 29% | |
|---|---|---|---|
| Cholesterol | 47.41mg | 16% | |
| Sodium | 470.05mg | 20% | |
| Potassium | 426.33mg | 9% | |
| Total Carbs | 3.99g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 11.45g | 23% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 1mg | 5% | |
| Calcium | 85.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 151.9 Kcal (636 kJ) | ||
| Calories from fat | 110.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 29% | |
|---|---|---|---|
| Cholesterol | 30.89mg | 16% | |
| Sodium | 306.26mg | 20% | |
| Potassium | 277.77mg | 9% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 0.62g | 4% | |
| Dietary Fiber | 0.66g | 4% | |
| Protein | 7.46g | 23% | |
| Vitamin C | 12.2mg | 31% | |
| Iron | 0.6mg | 5% | |
| Calcium | 55.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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