Best Italian Sausage Pot Pie With Polenta Crust Recipes

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TUSCAN ITALIAN SAUSAGE POT PIE



Tuscan Italian Sausage Pot Pie image

If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!

Provided by Dine Dish

Categories     Savory Pies

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degree F.
  • Remove sausage from casings.
  • Brown sausage in a skilled, stirring to separate meat.
  • Rinse and drain the grease off of the sausage.
  • Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
  • Simmer for 5 minutes over medium heat.
  • Remove from heat and stir in the mozarella cheese.
  • Pour the mixture into a medium size, round oven proof skillet or pie dish.
  • Unroll the crescent dough; divide into triangles.
  • Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
  • Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3

ITALIAN SAUSAGE AND PEPPER PIE



Italian Sausage and Pepper Pie image

This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too....

Provided by Raquel Grinnell

Categories     Savory Pies

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 onions, chopped
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
4 garlic cloves
1/4 teaspoon salt
1 teaspoon italian seasoning
1/8 teaspoon cayenne pepper (optional)
5 links Italian sausage (hot, sweet or mild, your choice!)
1 (6 ounce) can tomato paste
1 (8 ounce) package mozzarella cheese, shredded
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degrees.
  • Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
  • Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
  • Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
  • Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
  • Bake for 12 minutes, or until the crust is golden brown.

Nutrition Facts : Calories 422.4, Fat 25.9, SaturatedFat 9.7, Cholesterol 66.2, Sodium 1179, Carbohydrate 27.1, Fiber 3, Sugar 6.4, Protein 20.6

TUSCAN POT PIE



Tuscan Pot Pie image

A pie with Italian sausage and crunchy crust.

Provided by timetoshine45

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ pound bulk Italian sausage
1 (15 ounce) jar spaghetti sauce with mushrooms
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon dried thyme
1 ½ cups shredded mozzarella cheese
1 (8 ounce) package crescent roll dough, unrolled and divided into triangles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
  • Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
  • Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
  • Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

Nutrition Facts : Calories 703.4 calories, Carbohydrate 51.3 g, Cholesterol 60.5 mg, Fat 37.7 g, Fiber 5.2 g, Protein 30.9 g, SaturatedFat 13.2 g, Sodium 2054.7 mg, Sugar 11.5 g

ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST



Italian Sausage Pot Pie with Polenta Crust image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 lb bulk spicy or sweet Italian pork sausage
2 small zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices (2 1/2 cups)
1 can (16 oz) spicy chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with garlic and onion, drained
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crushed
1 cup shredded Italian cheese blend (4 oz)
2 eggs
1 roll (1 lb) sun-dried tomato polenta

Steps:

  • Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
  • In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
  • Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
  • Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 1 g, TransFat 0 g

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