Thursday, September 20, 2012

Italian Meat Pie

I'm currently job searching.  And my mom of course works.  Therefore, I feel that dinner is my task.  So to mix up the online job hunt during the day, I've taken a break or two to look for some new recipes for us to try.  (We can even have seafood since Carl's not here yet, hah!)  The Italian Meat Pie is the first new recipe I tried and it turned out very well.  It tastes great and even looks nice presentation wise.

Italian Meat Pie
(adapted from this recipe)

1lb ground turkey, cooked and drained
1 cup garlic pasta sauce - I used Prego's Tomato, Basil, & Garlic sauce.
2 tsp Italian seasoning
1 can Pillsbury® reduced fat refrigerated crescent rolls
3/4 cup shredded Italian cheese blend (divided use)
3/4 cup shredded reduced fat mozzarella cheese (divided use)
1/4 tsp dried basil

In a skillet, cook your turkey.  Drain it and return it to the warm skillet to mix in the pasta sauce and 2 teaspoons of Italian seasoning.

Open and separate the 8 triangles of crescent rolls.  In a spoke pattern, place the dough into a 9 inch ungreased pie dish.  Leave between 2 - 3 inches of the narrow part over the edge of the plate.  Press your dough together on the bottom and sides to form a crust.

Sprinkle 1/2 cup of the shredded Italian blend and 1/2 cup of the shredded mozzarella blend onto the dough.  Evenly place the meat mixture over the cheese.  Bring the tips of dough over the meat to meet in the middle.  Sprinkle the top with your remaining cheese and the basil.  Bake at 375 degrees for 15-20 minutes.

I let mine cool for about 10 minutes and served it in typical 'pie' slices.  It tasted good and was filling, but doesn't give you that overly full feeling that some heavier casserole type dishes can leave you with.  Hope you like it as much as we did!

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