Pitzy Cooks: Tuscan Pot Pie

Last weekend I came down with a wicked cold. I fought it all weekend, and of course, managed to pass it along to Mike.

On my drive home from work Thursday night, I called Mike to see how he was doing and ask what he wanted for dinner. He was feeling quite miserable, and the best remedy for that is some good old home cooked comfort food.

I really wasn’t in the mood for chicken and dumplings or turkey pot pie again. But one dish that I haven’t made in a while is Tuscan Pot Pie.

It’s super simple and came from a recipe book I got on the cheap at Barnes & Noble called, Simple 1-2-3 One Dish Meals.


3/4 pound sweet or hot Italian sausage
1 jar (26 to 28 ounces) chunky vegetable or mushroom spaghetti sauce
1 can (19 ounces) cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1‑1/2 cups (6 ounces) shredded mozzarella cheese
1 package (8 ounces) refrigerated crescent dinner rolls

1.Preheat oven to 425°F. Remove sausage from casings. Brown sausage in medium ovenproof skillet, stirring to break up meat. Drain fat.

2.Add spaghetti sauce, beans and thyme to skillet. Simmer uncovered over medium heat 5 minutes. Remove from heat; stir in cheese.

3.Unroll crescent dough; divide into triangles. Arrange in spiral with points of dough toward center, covering sausage mixture completely. Bake 12 minutes or until crust is golden brown and meat mixture is bubbly.

This last time I made it I added mushrooms, and was going to add some fresh green pepper but the store had shitty looking peppers.  Also, when you lay out the crescent triangles, be careful not to overlap them too much in the center. Trim some of the points or it won’t cook all the way through.

Mike was very happy with this “spicy pile of mush” as he put it.  It was flavorful enough that he could taste something (which his stuffy nose wasn’t helping with) and it was that warm kind of awesome that you like when you’re sick.


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