| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Pies, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey |
| 1/2 |
c |
Seasoned bread crumbs |
| 1 |
c |
Pace Picante Sauce |
| 1 |
ts |
Oregano leaves, crushed |
| 4 |
|
Garlic cloves, minced |
| 1 |
md |
Zucchini, thinly sliced |
| 1 |
c |
Thinly sliced mushrooms |
| 1 |
sm |
Green pepper, chopped |
| 1 |
tb |
Olive oil |
| 1 |
cn |
Tomato paste (6 oz) |
| 1/3 |
c |
Sliced ripe olives |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
c |
Shredded mozzarella cheese |
INSTRUCTIONS
Many thanks to Mary Jane Womack of Merced, California, for this delicious
one-dish dinner. A real family pleaser, the ground turkey "crust" is filled
with pizza-flavored vegetables and cheese.
Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of
the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom
and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is
baking, cook vegetables and remaining garlic in oil in 10" skillet 5
minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante
Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5
minutes or until thickened. Stir in Parmesan cheese; spoon into baked
shell. Top with mozzarella cheese; return to oven 10 minutes or until
cheese is melted. Serve with additional Pace Picante Sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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