Tuscan Pot Pie - November

This sounded good but I wasn't sure if the kids would like it, so I made it on a night when none of them were home.  It came together in one pan, and with only a top crust and I even baked it in the skillet!

It was almost like eating an upside-down pizza.  We decided it was definitely a "make again" but next time I think I'll actually put it in a pie plate and use a bottom crust also.

I didn't let it cool quite long enough to set, we were really hungry!!  I made a colorful salad to go with, but then we'd wished we'd had some crusty garlic great on the side also.

Tuscan Pot Pie

Savory ~ Tuscan Pot Pie

INGREDIENTS

1 lb. sweet or hot ground Italian sausage (we like spicy) 

1  jar chunky mushroom spaghetti sauce

1  can (19 ounces) cannellini beans, rinsed and drained

½  teaspoon dried thyme

1‑1/2  cups shredded mozzarella cheese

1  pkg refrigerated crescent dinner rolls

PREPARATION:

1.     Preheat oven to 425°F. Brown sausage in medium ovenproof skillet, stirring to break up meat. Drain fat.

2.     Add spaghetti sauce, beans and thyme to skillet. Simmer uncovered over medium heat 5 minutes. Remove from heat; stir in cheese.

3.     Unroll crescent dough; divide into triangles. Arrange in spiral with points of dough toward center, covering sausage mixture completely. Bake 12 minutes or until crust is golden brown and meat mixture is bubbly.

Tuscan Pot Pie