biscuit topping

Saco Italian Pot Pie

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Saco Italian Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Filling
  • 4 Sweet or Mild Italian sausage
  • 4 Tbsp olive oil, divided
  • 1 tsp garlic, chopped
  • ½ tsp fresh basil, chopped
  • 3 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 onion, chopped
  • 2 14.5 oz cans diced tomatoes, drained
  • 6 oz can tomato paste
  • 8 oz mozzarella cheese, shredded
  • Biscuit Topping
  • 1¾ cups flour
  • ¼ tsp dried basil
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2½ tsp baking powder
  • ¾ tsp salt
  • ⅓ cup shortening
  • ¾ cup water
  • 2 Tbsp butter, melted
  • 3 Tbsp Parmesan cheese, grated
  1. Filling
  2. In skillet place Italian sausage and 2 Tbsp. olive oil until done.
  3. Cut into slices. Set aside.
  4. In Dutch oven heat remaining 2 Tbsp. of olive oil with garlic and basil.
  5. When hot, add zucchini and squash; sauté until soft.
  6. Add chopped onion and cook until tender.
  7. Drain off excess liquid.
  8. Add tomatoes.
  9. Keep stirring to avoid scorching,
  10. Add Italian sausage and tomato paste.
  11. Stir well until thickened.
  12. When cooked thoroughly remove from heat and pour into greased 2 quart casserole dish.
  13. Top with Mozzarella cheese.
  14. Prepare Biscuit Topping.
  15. Biscuit Topping
  16. Mix first five ingredients, cut in shortening with pastry blender.
  17. Pour in water and mix.
  18. Knead on a floured surface until workable.
  19. Roll out biscuit dough to slightly larger than baking dish.
  20. Cut into squares or rectangles and arrange to fit on top of baking dish.
  21. Place on top of pie filling.
  22. Brush top with melted butter and sprinkle with grated Parmesan cheese.
  23. Bake at 450°F for 10-12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 425 Fat: 26g Saturated fat: 9g Trans fat: 1g Carbohydrates: 35g Sugar: 8g Sodium: 852mg Fiber: 4g Protein: 15g Cholesterol: 29mg

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