Sausage and Pepper "Pie"

• Meat

  • 1 lb Italian sausage, cooked

• Produce

  • 1 cup Green bell pepper
  • 1 Onion, medium

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 pkgs Size crescent rolls, large

• Dairy

  • 8 oz Mozzarella
  • 2 tbsp Parmesan cheese
  • 6 slices Provolone, aged

Found on bakeatmidnite.com

Description

Ingredients

• 2 pkgs (12 oz) large-size crescent rolls (8 rolls in a pkg)
• 8 oz mozzarella (shredded or sliced)
• 6 slices aged Provolone
• 1 lb cooked Italian sausage*
• 1 cup thinly sliced green bell pepper
• 1 medium onion, thinly sliced
• 1 tbs olive oil
• 2 tbs parmesan cheese

Directions

• *Hot, sweet or specially flavored is fine. If you’re using links, cut into ¼-inch slices. If using bulk sausage, brown and drain.
• Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
• Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
• Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
• Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
• Open remaining rolls–again do NOT separate. Lay them across the top of the “pie” sealing seams and ends as best you can–it’s OK if it looks a bit “rustic.”
• Sprinkle parmesan cheese on the top “crust.”
• Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.