Cheesy Sausage Pie

Here's a hearty old-fashioned meat pie made easy with refrigerated pie crust.

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Servings 8

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( 13 ) Ratings

13 Ratings

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3a65b473-d650-45c8-b5e3-7727935d1825

Bake-Off® Contest 41, 2004

Elizabeth Caulfield Felt

Stevens Point, Wisconsin

ingredients 9
Prep Time 15 min
Total Time 1 hr 20 min

Ingredients

1: lb bulk pork sausage

1: medium onion, chopped (1/2 cup)

1: tablespoon minced garlic

1/3: cup Muir Glen® organic tomato paste (from 6-oz can)

1: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2: cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from two 14.5-oz cans)

1: can (2.25 oz) sliced ripe olives, drained

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1 1/2: cups shredded Cheddar cheese (6 oz)

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Directions

1 Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3 Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 190),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 700mg; 700%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;