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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Kind of like a quiche, but has the flavors of pizza. Ingredients:
1 (8 ounce) package refrigerated reduced-fat crescent rolls |
1 lb bulk sweet italian sausage |
2 minced garlic cloves |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
1 (4 ounce) can mushrooms, drained |
1 (8 ounce) can tomato sauce |
1 cup shredded part-skim mozzarella cheese |
1/3 cup low-fat milk |
3 eggs |
1/2 teaspoon oregano |
1/2 teaspoon basil |
salt, to taste |
Directions:
1. Preheat oven to 375.
2. Lightly grease/spray a pie dish.
3. Unroll crescent dough and scatter triangles in the pie dish. Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside.
4. In a skillet, brown the sausage with the garlic, onions, and green pepper. Cook, breaking up sausage with a spatula until no longer pink. Drain off fat.
5. Place cooked, drained sausage mixture over crescent dough crust.
6. Top with the drained mushrooms.
7. Evenly pour the tomato sauce over top.
8. Sprinkle with the cheese.
9. In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste). Evenly pour over cheese.
10. Bake at 375 for 35-40 minutes or until set.
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