| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Meats, Breads, Italian |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Refrigerated prepared pizza crust dough (10 oz) |
| 4 |
c |
Mozzarella cheese; grated |
| 1 |
lb |
Spicy pork sausage, browned and drained |
| 1/2 |
c |
Tomato sauce |
| 1 |
ts |
Oregano flakes |
| 1/2 |
ts |
Basil flakes |
| 1 |
pk |
Frozen spinach; (10 oz) thawed and drained |
| 1 |
|
Egg; lightly beaten |
| 1 |
|
7 oz jar diced pimientos, drained |
| 1 |
pk |
Sliced pepperoni; 3 oz |
| 12 |
|
Large pimiento-stuffed green olives, cut in half |
INSTRUCTIONS
Preheat oven to 400F. Unroll dough and cut off one-fourth of dough
crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with
the large piece of dough. Moisten the dough with water at corners and press
to seal. Place one-half of the cheese on the bottom of the dough and top
with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and
basil. Combine spinach with egg and spread over tomato sauce. Layer
pimientos on top of spinach and top with remaining cheese. Arrange the
pepperoni on top of the cheese layer. Top with olive halves. Cover filling
with reserved dough and crimp edges of dough to seal. Cut slits in top of
dough to allow steam to escape. Bake 50 minutes or until crust is well
browned (if crust browns too quickly, cover loosely with aluminum foil).
Allow to cool 10 minutes before removing from pan and cutting into slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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