Chicago Deep-Dish Sausage Pizza

Nothing is better than a Chicago Deep-Dish Pizza. Especially one you can make at home in less than an hour.

1 lb bulk Italian pork sausage
1/2 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 1/2 cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)


Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.


February 14th, 2014|Dinner|

Country Breakfast Pot Pie

Enjoy this cheesy pot pie made using Pillsbury® Big & Buttery refrigerated crescent dinner rolls, eggs and ham – a breakfast ready in less than an hour.

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated shredded hash browns
1 cup shredded Swiss cheese (4 oz) (or shredded cheese of your choice)
8 eggs
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups cubed cooked ham (8 oz)
1 package (3 oz) cream cheese, cut into small cubes
1 can (12 oz) Pillsbury® Grands ®! Big & Buttery crescent dinner rolls


Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.
Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.
In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.
Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.
Bake 20 to 25 minutes or until crust is golden brown.


February 14th, 2014|Breakfast, Dinner|