This recipe was in One Pan Recipes from Better Homes and Gardens Magazine's Special Edition.
I'm on a committee that critiques and chooses magazine covers. This is one that I critiqued and liked. I found it at a local grocery store and bought it.
It's a family friendly casserole and perfect to share at any gathering with friends and family.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 2 quart, rectangular baking dish, sprayed with a vegetable cooking spray.
1 1/2 pounds of lean Ground Bulk Italian Sausage or a Vegetarian Fresh Italian Sausage that I use. ( Gimme Lean Vegetarian Fresh Ground Sausage)
1 1/2 C sliced fresh Mushrooms (about 4 oz.)
1 - (15oz.) can of Tomato Sauce with Italian Seasoning
1/4 C sliced Black or Green Olives (your choice, or a combination of both)
1 1/2 C shredded Mozzarella Cheese
1 - (13.8oz.) package of refrigerated Pizza Dough
Fresh, shredded Parmesan Cheese (this is not Grated Parmesan)
Red Pepper Flakes
In a large skillet, on medium heat:
Sauté the Sausage with the Mushrooms, until the Sausage is browned.
Transfer to the casserole dish.
Sprinkle with Shredded Mozzarella Cheese.
Cut the Pizza Dough into triangles and top the Casserole with the pieces.
Brush lightly with milk and sprinkle lightly with Fresh Shredded Parmesan Cheese .
Bake uncovered for 20 - 25 minutes, until golden brown.
Remove casserole to a rack, sprinkle evenly with Red Pepper Flakes to taste and cool to 5 minutes.
Peace in the Kitchen!