Recipe: Tuscan Pot Pie (using Italian sausage and refrigerated crescent roll dough)

TUSCAN POT PIE

3/4 lb. sweet or hot Italian sausage
1 (26 to 28 oz.) jar prepared chunky vegetable or mushroom spaghetti sauce
1 (19 oz.) can cannellini beans, rinsed and drained
1/2 tsp. dried thyme leaves
1 1/2 cups shredded mozzarella cheese
1 (8 oz.) tube refrigerated crescent dinner rolls

Preheat oven to 425 degrees F.

Remove sausage from casings. Brown sausage in medium ovenproof skillet, stirring to separate meat. Drain drippings.

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

Unroll crescent dough; divide into triangles. Arrange spiral-fashion with points of dough towards center, covering sausage mixture completely.

Bake 12 minutes or until crust is golden brown and meat mixture is bubbly.

Makes 4 servings
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