• BH&G 3264

    From Dave Drum@1:3634/12 to All on Fri Jul 9 05:14:00 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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