BH&G 3264
From
Dave Drum@1:3634/12 to
All on Fri Jul 9 05:10:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Criss-Cross Pizza Casserole
Categories: Vegetables, Herbs, Sauces, Breads, Cheese
Yield: 8 Servings
1 tb Olive oil
1/2 c Chopped onion
2 Yellow, red, and/or green
- bell peppers; in thin
- strips
1 md Zucchini; halved lengthwise,
- sliced
2 cl Garlic; minced
29 oz (2 cans) added diced
- tomatoes; drained
12 oz Cooked chicken sausages;
- halved lengthwise, sliced
1 ts Dried Italian seasoning;
- crushed
1/2 ts Salt
1/4 ts Ground black pepper
13 3/4 oz Pkg refrigerated pizza
- dough
1/4 c Grated Parmesan cheese
2 c Shredded mozzarella cheese
Snipped fresh rosemary
- (opt)
Set oven @ 350ºF/175ºC.
Grease a 2 quart rectangular baking dish; set aside. In a
large skillet heat oil over medium-high heat. Add onion
and sweet peppers; cook and stir for 5 minutes. Add
zucchini and garlic; cook for 5 minutes more, stirring
occasionally.
Add tomatoes, sausages, half of the Italian seasoning,
salt, and black pepper to mixture in skillet. Bring to
boiling; boil gently, uncovered, for 5 to 7 minutes or
until most of the liquid has evaporated.
Meanwhile, unroll pizza dough on a lightly floured
surface. Using a knife or pastry wheel, cut pizza dough
into strips.
Remove skillet from heat. Stir in the Parmesan cheese and
half of the mozzarella cheese. Spoon tomato mixture into
prepared dish. Top with the remaining mozzarella cheese.
Arrange pizza dough strips atop casserole in a lattice
pattern. Sprinkle with remaining Italian seasoning. Bake,
uncovered, about 30 minutes or until crust is brown and
filling is bubbly. Let stand for 10 minutes before
serving. If desired, top with snipped fresh rosemary.
Makes: 8 servings
Better Homes & Gardens | August 2015
MM Format by Dave Drum - 25 August 2015
Uncle Dirty Dave's Archives
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