Recipe by Raquel Grinnell
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....
Top Review by AmandaMcG
I modified this a bit. My husband won't eat onions so I left them out and increased amount of peppers to 4. Also, I didn't feel like making it into a pie so I just made the croissants separately and served the sausage and peppers over rice. For seasonings, I used cayenne, crushed red peppers, basil, oregano, salt and pepper.
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 4 garlic cloves
- 1⁄4 teaspoon salt
- 1 teaspoon italian seasoning
- 1⁄8 teaspoon cayenne pepper (optional)
- 5 links Italian sausage (hot, sweet or mild, your choice!)
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) package mozzarella cheese, shredded
- 1 (8 ounce) package refrigerated crescent dinner rolls
Directions See How It's Made
- 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.