Tuscan Pot Pie

This quick skillet pie filled with Italian sausage is baked under a topping of crescent roll dough to act as the crust.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 703 Calories

Ingredients

• ½ teaspoon dried thyme
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 ½ cups shredded mozzarella cheese
• ¾ pound bulk Italian sausage
• 1 (8 ounce) package crescent roll dough, unrolled and divided into triangles
• 1 (15 ounce) jar spaghetti sauce with mushrooms

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.