1001 Low-Fat Recipes: Torta Rustica

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* Exported from MasterCook *

 

Torta Rustica

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R.

Yoakam

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

olive oil cooking spray

1 1/2 cups onions -- chopped

1 1/2 teaspoons minced garlic -- (roasted)

1 8 ounce package sausage patties, meatless -- crumbled (frozen and

thawed)

or links (sausage-style vegetable protein)

1 16 ounce can whole tomatoes -- undrained and coarsely chopped

(reduced-sodium)

3 medium zucchini -- sliced

3 cups sliced mushrooms

salt and pepper -- to taste

1 16 ounce package hot roll mix

1 cup hot water -- (120ºF)

1 egg

1 cup reduced-fat mozzarella cheese -- shredded (1-1 1/2) (4

ounces)

skim milk -- to glaze

 

Spray large skillet with cooking spray; heat over medium heat until hot.

Sauté onions, garlic, and crumbled " sausage " until onions are tender,

about 5 minutes. Stir in tomatoes, zucchini, and mushrooms; heat to

boiling. Reduce heat and simmer, covered, 5 minutes. Simmer, uncovered,

until excess liquid is gone, about 10 minutes. Season to taste with salt

and pepper.

 

Make hot roll mix according to package directions, using hot water and

egg. Roll 2/3 of dough on floured surface to fit 2-quart casserole or

soufflé dish. Ease dough into casserole, allowing dough to extend 1-inch

over edge. Spoon half the vegetable mixture into casserole; sprinkle with

half the cheese. Top with remaining vegetable mixture and cheese.

 

Roll remaining dough into circle to fit top of casserole. Bring outside

edges of dough together and crimp. Cut 1 or 2 slits in top of dough with

sharp knife. Brush top of dough with milk.

 

Bake at 400ºF until crust is browned, about 30 minutes. Let stand 5 to 10

minutes before serving.

 

Per Serving: Calories: 368; % Calories from fat: 27; Fat: 11.2 gm.;

Saturated fat: 2.2 gm.; Cholesterol: 34.2 mg.; Sodium: 668 mg.; Protein:

17 gm.; Carbohydrate: 50.4 gm. Exchanges: Vegetable: 2.0; Bread: 2.0;

Meat: 2.0; Fat: 1.0.

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 Sue Spitler "

 

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Per serving: 393 Calories (kcal); 14g Total Fat; (31% calories from fat); 18g

Protein; 51g Carbohydrate; 31mg Cholesterol; 712mg

Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : An Italian pizza in a crust-lined deep-dish pie.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0