Yield: 1 Servings
|1 pounds||Italian sausage -- bulk|
|½ teaspoon||Salt and pepper|
|¼ cup||Parmesan cheese -- grated|
|1 cup||Onions -- chopped|
|9 ounces||Spinach; chopped; thawed --|
|1 tablespoon||Basil -- chopped|
|Or 1 tsp dried basil|
|4 ounces||Provolone cheese|
|7 ounces||Roasted red peppers|
|1 cup||All-purpose flour|
|Or 1 large red pepper --|
Grease 13x9-inch pan. Brown sausage and onions; drain. Arrange sausage mixture pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach. In large bowl, combine flour, Parmesan, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach. (At this point, casserole can be covered and refrigerated up to two hours.
Continue as directed) Bake at 425 for 20 25 minutes or until knife inserted in center comes out clean. Meanwhile, cut reserved red peppers as directed for garnish.* Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake 1-2 minutes til cheese melts. Let stand five minutes.
Cut and serve. *To make make poinsettia garnish, cut reserved peppers into 6-8 petal shapes. Place on top in pinwheel fashion. Place 1 teaspoon cheese or basin in center. Source: Pillsbury Holiday Classic Cookbook.
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