- 3/4 pound bulk Italian sausage
- 1 (15 ounce) jar spaghetti sauce with mushrooms
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded mozzarella cheese
- 1 (8 ounce) package crescent roll dough, unrolled and divided into triangles
- 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.
07/02/2019
recipepes.com
tuscan pot pie, recipe
PT15M
PT1H
5
455 calories
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