Spinach Sausage Pie

Title:
Spinach Sausage Pie

Yield:
10 Servings

Categories:
A
"must try,
Appetizers,
Hot,
Bread,
Yeast




Ingredients:





     1 lb Bulk Italian sausage


     1 pk (10 oz) frozen chopped


          -spinach; thawed, well


          -drained


     1 cn (8 oz) tomato sauce


     1 cn (4 oz) sliced mushrooms;


          -drained


   1/3 c  Fine dry seasoned


          -breadcrumbs


     1    Jar (2 oz) sliced pimientos;


          -drained


     1    16-oz loaf frozen whole


          -wheat or thawed rye bread


          -dough


     1 tb Margarine or butter; melted






 For the filling: In a large skillet cook sausage till brown; drain. Stir in


 the spinach, tomato sauce, mushrooms, bread crumbs and pimiento; set aside.


 


 For the pie: On a lightly floured surface, roll 2/3 of the dough into an 11


 inch circle. Carefully place in a greased 9 inch springform pan, patting


 dough 1 inch up the sides. Add filling. On a lightly floured surface, roll


 remaining dough into a 10 inch circle. Cut into 10 to 12 wedges. Arrange


 wedges atop filling, slightly overlapping edges and sealing ends to bottom


 crust along edge of pan. Brush top with margarine or butter. Bake at 375 F


 for 30 to 35 minutes or till crust is golden brown. If necessary, cover


 with foil the last 10 minutes of baking to prevent overbrowning. Cool on a


 rack 10 minutes. Remove sodes of pan. Serve warm. Makes 10 to 12 appetizer


 wedges.


 


 Recipe by: unknown cookbook


 


 Posted to MC-Recipe Digest by Mardi Desjardins 


 on Feb 8, 1998