CHICAGO ITALIAN SAUSAGE RECIPES
CHICAGO DEEP-DISH SAUSAGE PIZZA RECIPE - PILLSBURY.COM
Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way—save the time it takes to make it.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 390 , CarbohydrateContent 37 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 7 g, TransFatContent 0 g
ITALIAN SAUSAGE AND KALE SOUP RECIPE: HOW TO MAKE IT
The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois
Provided by Taste of Home
Total Time 08 hours 20 minutes
Prep Time 20 minutes
Cook Time 08 hours 00 minutes
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
Nutrition Facts : Calories 297 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 1105mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 16g protein.
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Reviews 5
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