Tuscan Pot Pie

Pot Pie With a Twist- Served with a tossed salad and crusty bread this easily makes a meal for 8 hungry people.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 1 1⁄2 lbs smoked sausage, any variety- diced
• 3  medium zucchini, diced
• 3  cups mushrooms, sliced
• 1  medium onion, diced
• 4  cups  spaghetti sauce
• 2  cups mozzarella cheese, shredded
• 1⁄4 teaspoon  granulated garlic
• 1⁄2 teaspoon ground oregano
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon poultry seasoning
• 1 (8 count) can  crescent rolls
• 3 (16 ounce) cans great northern beans

Directions

1. Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
2. Add the zucchini, onions, and mushrooms. Stir.
3. Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
4. Rinse and drain the beans and add them.
5. Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
6. Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
7. Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.