As usual I changed this a bit cause I never have everything at home....didn't have fresh garlic or tomato paste....used Sargento's reduced-fat provolone slices (50 calories) instead of mozzarella....plus I used Jennie-O turkey sausage instead of Italian turkey sausage. We really liked this concept and will make it the right way next time, although it tasted yum, yum, yummy!!
Prep: 20 min., Cook: 35 min., Bake: 13 min. If you are watching your sodium intake, substitute ground turkey breast for Italian turkey sausage.
Makes 6 servings
1 (19 1/2-oz.) package Italian turkey sausage, casings removed
1 (8-oz.) package fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
1 (15 1/2-oz.) jar spaghetti sauce
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon dried onion flakes
1/4 teaspoon pepper
1 (12-oz.) French bread loaf
2 tablespoons grated Parmesan cheese
1/4 cup (1 oz.) shredded mozzarella cheese
1. Cook sausage in a Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
2. Preheat oven to 400°. Cut bread in half lengthwise. Place bread, cut side up, on an aluminum foil-lined baking sheet. Bake 5 to 6 minutes until toasted.
3. Spoon sausage mixture onto toasted bread, and sprinkle with cheeses. Bake at 400° for 5 to 7 minutes or until cheese is melted and bubbly.
Note: For testing purposes only, we used Jennie-O Sweet Lean Italian Turkey Sausage.
Calories:360 (0.0% from fat)
Fat:13.3g (sat 4.4g,mono 1.1g,poly 1g)
Stephanie Nolan, Bradenton, Florida, Southern Living, JUNE 2008
Dick and I turned down the lights and pretended we were at at a cozy Italian restaurant....