Best Italian Sausage Pie Low Fatlow Cholesterol Recipes

IMPOSSIBLY EASY ITALIAN SAUSAGE PIE

Impossibly Easy Italian Sausage Pie image

Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1/2 lb bulk Italian pork sausage
2 cups frozen mixed vegetables, thawed, well drained
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g

ITALIAN SPINACH SAUSAGE PIE

Italian Spinach Sausage Pie image

This festive sausage pie is perfect for a holiday brunch or midnight snack.

Provided by Kimberly

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound bulk Italian sausage
6 eggs
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
5 cups shredded mozzarella cheese
¾ cup ricotta cheese
½ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 double crust ready-to-use pie crust
1 tablespoon water

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 636.2 calories, Carbohydrate 25.6 g, Cholesterol 217.1 mg, Fat 45.2 g, Fiber 2.7 g, Protein 31.8 g, SaturatedFat 17.8 g, Sodium 1369.1 mg, Sugar 1.7 g