| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
A "must try, Appetizers, Hot, Breads, Yeast |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk Italian sausage |
| 1 |
pk |
(10 oz) frozen chopped spinach; thawed, well drained |
| 1 |
cn |
(8 oz) tomato sauce |
| 1 |
cn |
(4 oz) sliced mushrooms; drained |
| 1/3 |
c |
Fine dry seasoned breadcrumbs |
| 1 |
|
Jar (2 oz) sliced pimientos; drained |
| 1 |
|
16-oz loaf frozen whole wheat or thawed rye bread dough |
| 1 |
tb |
Margarine or butter; melted |
INSTRUCTIONS
For the filling: In a large skillet cook sausage till brown; drain. Stir in
the spinach, tomato sauce, mushrooms, bread crumbs and pimiento; set aside.
For the pie: On a lightly floured surface, roll 2/3 of the dough into an 11
inch circle. Carefully place in a greased 9 inch springform pan, patting
dough 1 inch up the sides. Add filling. On a lightly floured surface, roll
remaining dough into a 10 inch circle. Cut into 10 to 12 wedges. Arrange
wedges atop filling, slightly overlapping edges and sealing ends to bottom
crust along edge of pan. Brush top with margarine or butter. Bake at 375 F
for 30 to 35 minutes or till crust is golden brown. If necessary, cover
with foil the last 10 minutes of baking to prevent overbrowning. Cool on a
rack 10 minutes. Remove sodes of pan. Serve warm. Makes 10 to 12 appetizer
wedges.
Recipe by: unknown cookbook
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Feb 8, 1998
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