Breakfast Pizza

• 1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
• ½ cup chopped red bell pepper
• 3 eggs ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 can (8 ounces) refrigerated crescent dinner rolls
• 1 cup frozen Southern-style hash brown potatoes, thawed
• 1 cup (4 ounces) shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 2 green onions, thinly slice

1. Preheat oven to 375°F. Cook sausage and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Remove from skillet; drain.
2. Beat eggs, salt and black pepper in small bowl with wire whisk until well blended. Add to skillet; cook 2-3 minutes or just until set, stirring occasionally.
3. Separate crescent dough into 8 triangles; press onto bottom and up side of 12-inch pizza pan to form crust, firmly pressing seams together to seal. Top with sausage mixture, potatoes, eggs and cheeses.
4. Bake 10-15 minutes or until crust is golden brown. Sprinkle with onions. Cut into 8 wedges to serve.

Yield:

Makes: 8 servings (1 wedge each)

 *Notes* I used Jimmy Dean Turkey Sausage crumbles (entire bag) instead of the tube sausage. It's pre-cooked. I also used refrigerated hashbrowns, Simply Potatoes, instead of frozen.

7 WWPS per serving

 

Broccoli and Sausage Casserole

 

12 oz of Italian Bread, unsliced
1 large garlic clove, peeled and smashed
1 large red onion, cut into thin wedges
4 cups broccoli florets
1 tsp olive oil
12 oz raw turkey sausage, sweet italian variety
1/2 cup chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
cooking spray
3/4 cup low-fat, shredded, sharp cheddar cheese

Preheat oven to 400 degrees. Slice bread in half lengthwise; rub insides with garlic clove. Place bread, open-face,  on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15-20 minutes total. Remove pans from oven and cut bread into 1/2  inch cubes, reduce oven to 350 degrees.

Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7-10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper, and red pepper flakes. (Make sure to scrape up any browned bits of food on the bottom or sides of the skillet and stir into mixture).

Coat a 9 inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve.

Serves 8
WW points 6

Connie B

Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale
2 cup(s) uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz raw turkey sausage, sweet Italian variety
4 cup(s) kale, roughly chopped into bite-sized pieces
1 cup(s) canned chicken broth
1/4 tsp black pepper
1/4 tsp table salt
1/2 cup(s) shredded Parmesan cheese, Parmigiano-Reggiano recommended
Instructions

* Cook rigatoni in salted water according to package directions.

* Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.

* Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

* Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.

Notes

* Make this dish vegetarian by swapping cannellini beans for the sausage (could affect POINTS values).

Serves 4
WW points 7