Ingredients
4
4 servings
- •¾ pound bulk Italian sausage
- •1 (15 ounce) jar spaghetti sauce with mushrooms
- •1 (15 ounce) can cannellini beans, drained and rinsed
- •½ teaspoon dried thyme
- •1 ½ cups shredded mozzarella cheese
- •1 (8 ounce) package crescent roll dough, unrolled and divided into triangles
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
- Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
- Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
- Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.
Nutritional Facts
Per 4 servings
- Calories: 703
- Carbohydrate: 51g
- Fat: 38g
- Fiber: 5g
- Protein: 31g
- Sugar: 12g
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