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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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If you are watching your sodium intake, substitute ground turkey breast for Italian turkey sausage. Ingredients:
1 (19 1/2-oz.) package italian turkey sausage, casings removed |
1 (8-oz.) package fresh mushrooms, quartered |
1/2 green bell pepper, finely chopped |
1 (15 1/2-oz.) jar spaghetti sauce |
1 garlic clove, minced |
2 tablespoons tomato paste |
1 teaspoon dried onion flakes |
1/4 teaspoon pepper |
1 (12-oz.) french bread loaf |
2 tablespoons grated parmesan cheese |
1/4 cup (1 oz.) shredded mozzarella cheese |
Directions:
1. Cook sausage in a Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
2. Preheat oven to 400°. Cut bread in half lengthwise. Place bread, cut side up, on an aluminum foil-lined baking sheet. Bake 5 to 6 minutes until toasted.
3. Spoon sausage mixture onto toasted bread, and sprinkle with cheeses. Bake at 400° for 5 to 7 minutes or until cheese is melted and bubbly.
4. Note: For testing purposes only, we used Jennie-O Sweet Lean Italian Turkey Sausage.
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