1-28oz can tomato - well drained (796ml)
1/2 tsp (2ml) basil
1/4 tsp (1 ml) pepper
1 lb (500g) sausage meat
1/2 tsp (2ml) chili powder
1/2 tsp (2ml) oregano
1/2 tsp (2 ml) basil
1 1/2 cup (375 ml ) mozza cheese grated
3 green onions - thinly sliced
1/2 cup (125ml) red pepper - finely chopped
2 pkgs (2-235g) refrig crescent dinner rolls
Preheat oven to 350. In a bowl combine tomatoes, basil and black pepper. Set aside. Brown sausage meat, stirring with a fork to keep separated. Drain off fat. Add chili powder, oregano, basil, 1/2 cup cheese, green onion and red pepper. Stir and set aside.
Open one package of dinner rolls and unroll. Cut rectangles of dough in half along the perforated line. Mold half in the bottom of a 9" spring form pan, covering base completely. Pinch together any sections that have been separated. Divide the remaining squares of dough along the perforated lines and it these around the sides of pan trimming off any edges that project above the top of the pan. Pinch all seams together. Spoon sauce over dough and press down firmly. Add tomato mixture, meat and sprinkle with remaining cup of mozza cheese. Using 2nd package of rolls, separate dough into triangles and cut into half inch strips. Form these into a lattice pattern over top of the filling Don't worry about "joins", it all bakes together. Gently roll the dough along the rim down to cover the edges of the lattice strips. Bake 35-45 min or until golden brown. Remove. Cool 5 min. Run a knife around the edge to loosen crust. Remove from pan. Cut into wedges.
The only comments we have is to DRAIN THE TOMATOES WELL!!!
We both enjoyed it but I found that it wasn't as tasty as my mind remembered it to be. :)
Miss Almost - Vegetarian loved it but Mr. Picky just poked at his. My husband liked it but thinks it could be cooked longer...the runny tomatoes made the bottom a little soggy.
We will likely make this again, but not for a few more years.
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