Meat Mixture
1 1/2 pounds mild Italian sausage links
1 medium zucchini, sliced
8 ounces mushrooms, sliced
1 jar (16 ounce) white Alfredo pasta sauce, divided
Topping
1/2 cup milk
2 eggs
1 garlic clove, pressed
2 teaspoon Italian seasoning mix, divided
1/8 teaspoon salt
16 slices firm white bread
1 can (14 1.2 ounces) diced tomatoes, drained
2 tablespoons fresh Parmesan cheese, grated
1. Preheat oven to 400 degrees.
For meat mixture, remove casing from sausage links;
discard. Cut sausage into 1/2 inch pieces. Cook sausage
in a stir fry skillet over medium heat until well browned
and no longer pink. Turning as meat browns.
2. Meanwhile, slice zucchini. Slice mushrooms. Cut red
bell pepper into 1/4 inch strips. Remove sausage from skillet;
drain well on paper towels. Wipe out the skillet, and add 1 cup
Alfredo sauce; bring to a boil. Stir in sausage and vegetables.
Pour mixture into a oval baker, mounding slightly in center.
3. For topping, whisk together remaining Alfredo sauce, milk and eggs .
Add garlic pressed, 1 teaspoon of the seasoning mix and salt.
Cut crusts off the bread. Dip bread into egg mixture, coating lightly;
overlap bread in a circular pattern over sausage mixture, leaving center open.
4. Drain tomatoes in a small colander; transfer to small
a bowl. Add remaining 1 teaspoon seasoning mix. Spoon tomato mixture into opening. Grate cheese over top. Bake 25 to 30 minutes or till edges of bread are deep golden brown.
Yield: 8 servings
