Wednesday, February 23, 2011

Sausage and Cranberry Pizza/Tart

I madeover this recipe to suit our tastes (and the contents of our pantry). I whipped up two of these for the girls' birthday party last month and nary a crumb was left. Apparently I should've made three... for the leftovers, of course. :)

Sausage and Cranberry Pizza (I'd rather call it a tart or pie but everyone else referred to it as pizza so that's what I'll leave it at... except that it has a pie crust...)

1 lb. sausage, browned
1-1/2 c. shredded Swiss or white cheddar cheese
1/2 c. dried cranberries (or can use frozen, partially thawed cranberries for less sweetness/more tang)
1/2 c. sliced celery
3 Tblsp. snipped fresh parsley
1/2 c. mayonnaise
2 Tblsp. honey Dijon mustard
1/2 tsp. coarsely ground black pepper
*Pie crust (I used this recipe and loved the flaky crust, but you can use any pie crust recipe or even a refrigerated one from the store if you prefer)

Preheat oven to 375 degrees. In large bowl, combine all ingredients (except pie crust) and mix well. Grease pizza pan. Roll out pie crust on lightly floured surface into round shape and place on pizza pan. Place sausage mixture in center of pie crust to about 1-inch from the edge. Slice edges of crust diagonally and fold crust strips towards center over filling for a pretty finish. (You can press corners together for a "ring" look). If this makes no sense, do whatever you think looks best; it'll taste great regardless. Bake 25-30 minutes until golden brown.

1 comment:

Mindi said...

Seriously, the BEST. Way better than the turkey ring, right? :)