Picante turkey pie

Yield: 6 servings

Measure Ingredient
1 pounds Ground turkey
½ cup Seasoned bread crumbs
1 cup Pace Picante Sauce
1 teaspoon Oregano leaves, crushed
4 \N Garlic cloves, minced
1 medium Zucchini, thinly sliced
1 cup Thinly sliced mushrooms
1 small Green pepper, chopped
1 tablespoon Olive oil
1 can Tomato paste (6 oz)
⅓ cup Sliced ripe olives
¼ cup Grated Parmesan cheese
1 cup Shredded mozzarella cheese

Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese.

Combine turkey, crumbs, ¼ cup of the Pace Picante Sauce, ¼ teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well.

Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining ¾ cup Pace Picante Sauce, tomato paste, olives and remaining ¾ teaspoon oregano. Simmer 5 minutes or until thickened.

Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce.

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