IMPOSSIBLY EASY ITALIAN SAUSAGE PIE
Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
ITALIAN SAUSAGE AND SPINACH PIE
The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. -Teresa Johnson, Peru, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 608 calories, Fat 40g fat (19g saturated fat), Cholesterol 248mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.
ITALIAN SPINACH SAUSAGE PIE
This festive sausage pie is perfect for a holiday brunch or midnight snack.
Provided by Kimberly
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
- Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
- Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 636.2 calories, Carbohydrate 25.6 g, Cholesterol 217.1 mg, Fat 45.2 g, Fiber 2.7 g, Protein 31.8 g, SaturatedFat 17.8 g, Sodium 1369.1 mg, Sugar 1.7 g
ITALIAN EASTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
- For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
- Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
- On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
- Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.
ITALIAN SAUSAGE PIE
This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.
Provided by Miss Annie
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some.
- Don't overcook!
- Remove casing from the sausage and crumble.
- Sauté sausage and onions; drain well and spoon into prepared pie shell.
- Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
- Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife.
- Allow to cool slightly.
- Cut into 8 wedges and serve.
Nutrition Facts : Calories 376.6, Fat 28.6, SaturatedFat 11.3, Cholesterol 121.7, Sodium 750.5, Carbohydrate 13.9, Fiber 1, Sugar 1.1, Protein 15.4
SAUSAGE PIE
When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside. , In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 336 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ITALIAN SAUSAGE RICOTTA PESTO PIE
Italian sausage ricotta pesto pie is an easy and delicious Italian dinner that's a little bit different from the usual fare with layers of cheeses, sausage and sauteed veggies!
Provided by Culinary Envy
Categories Main Dish Recipes Savory Pie Recipes
Time 53m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.
- Heat a large skillet over medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, about 3 minutes. Add red onion, red bell pepper, and garlic; cook and stir until sausage is browned and crumbly, about 5 minutes more. Drain and discard grease.
- Combine ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper in a small bowl. Spread over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts on top. Sprinkle with remaining mozzarella cheese.
- Bake in the preheated oven until crust is browned, about 30 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 28.4 g, Cholesterol 42.8 mg, Fat 38.4 g, Fiber 3.1 g, Protein 18.6 g, SaturatedFat 11.7 g, Sodium 825.4 mg, Sugar 1.4 g
ITALIAN SAUSAGE AND PEPPER PIE
This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too....
Provided by Raquel Grinnell
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
- Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
- Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
- Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
- Bake for 12 minutes, or until the crust is golden brown.
Nutrition Facts : Calories 422.4, Fat 25.9, SaturatedFat 9.7, Cholesterol 66.2, Sodium 1179, Carbohydrate 27.1, Fiber 3, Sugar 6.4, Protein 20.6
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