Spinach Sausage Pie
|Bulk italian sausage||1 Pound|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Frozen white bread dough loaf/Frozen whole wheat bread dough||16 Ounce, thawed (1 Loaf)|
|Butter/Margarine||1 Tablespoon, melted|
1 Grease a 9-inch springform pan. Set aside.
2 For filling, in a large skillet cook sausage until brown. Drain well. Add the spinach, tomato sauce, mushrooms, bread crumbs, and pimiento. Mix thoroughly and set aside.
3 For crust, on a lightly floured surface roll two-thirds of the bread dough into an 11-inch circle. Carefully place in the prepared pan, patting dough 1 inch up the side. Spoon filling into crust.
4 On a lightly floured surface, roll remaining bread dough into a 10-inch circle. Cut dough circle into 10 to 12 wedges. Arrange wedges on top of the filling, sealing edges to bottom crust along edge of pan. Brush top with melted margarine or butter.
5 Bake in a 375° oven for 30 to 35 minutes or until filling is hot. If necessary, cover top with foil the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack for 10 minutes. Remove side of pan.