December Main Dish Winner! A delicious winning dish. Pretty easy and great tasting.
1 lb Italian Sausage
Seasoning (Basil, Alpine Touch, Garlic Powder, Oregano)
2 Pillsbury Refrigerated Pie Crusts (softened as directed on the box)
3 Cups Tomato Basil Sauce
1 Cup Black Olives (chopped)
1 Tbsp Dried Basil
2 Cups Grated Mozzarella Cheese
1 Cup Grated Three Cheddar Cheese
Add the sausage to the pan and season. Brown on medium heat.
Heat oven to 375°F. Remove pie crust from pouch; unroll on cutting board. Place 14-oz ramekin on crust; cut 1/4 inch from edge of ramekin to make crust round. Cut 3 more crust rounds from crust. You should be able to make a third one from the initial crust if you combine the remaining dough and roll it out with a rolling pin, or you can just cut two from the second crust (they are sold in packs of two anyway)
In a bowl, mix sausage, black olives and sauce. Fill each 14-oz ramekin 3/4 up with sausage mixture. Sprinkle each with mozzarella cheese and basil.Wet inside of each crust round; place over filled ramekins. Press down around edge of crust rounds. Sprinkle tops with Cheddar cheese. Place ramekins on cookie sheet.
Bake 15 to 20 minutes or until crusts are lightly browned.
|Mix the sauce, sausage & black olives together in a bowl|
|Add the sausage mixture 3/4 of the way into the ramekin|
|Add the basil|
|Top with the mozzarella cheese|
|Cover with the pie crust|
|Top with the cheddar cheese|
|Cook until browned and cheese is melted.|
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