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Old 05-26-2014, 09:43 PM
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Default RM's Tuscan Pot Pie

RM's Tuscan Pot Pie

1 lb of Italian sausage
2 Tbsp olive oil
1 can of white kidney beans (cannellini) rinsed and drained
1 medium onion, chopped
1 medium zucchini, chopped
2 cloves of garlic, minced
1 Tbsp dried Italian seasoning
1 jar of chunky garden vegetable spaghetti sauce
1 cup of grated mozzarella/and or fontina
1 1/4 cup grated parmesan
1 can of crescent rolls

Preheat oven to 350 degrees.

In the meantime, brown sausage with olive oil in a 12" skillet with 2" sides. When sausage is halfway browned, add the onion and zucchini and cook until tender and meat is cooked through. Add chopped garlic and Italian seasoning. Continue to cook until garlic and seasoning have become soft.
Stir in drained beans and spaghetti sauce. Let simmer for 3-4 minutes. Take mixture off the heat and stir in all the cheese until melted. Pour mixture into a greased 9" pie plate or quiche dish. Unwrap the can of crescent rolls and take them apart into triangles. Lay the triangle dough on top of the filling in a circular pattern with the small ends of the triangle in the middle.
Bake for 12-15 minutes until dough is cooked through. Let rest for 5-10 minutes before cutting and serve
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Old 05-27-2014, 08:21 AM
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Default Re: RM's Tuscan Pot Pie

Oh. My. Gosh.

That looks and sounds absolutely fantastic, RM!

Copied and saved!

Thank you!

Lee
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Old 10-01-2014, 08:47 PM
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Default Re: RM's Tuscan Pot Pie

I finally made this the other night and it was great!

I didn't have zucchini, but put in two white baby eggplants and a small package of fresh mushrooms. Oh, and I tossed in a handful of Leni's "Wrinkled Old Man" peppers (chopped).

It made a BIG pie! Very easy, hearty and delicious!

Lee

Filling, before cheese added

Name:  Tuscan Pie 1, filling without cheese.JPG
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Filled pie plate

Name:  Tuscan pie 2, in pan, before crescents.JPG
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Cooked
Name:  Tuscan pie 3, out of oven.JPG
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Sliced

Name:  Tuscan pie 4, cut.JPG
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Plated

Name:  Tuscan pie 5, plated.JPG
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