Thursday, January 28, 2010

Italian Nachos

I did make one small change (very small change):
  • The recipe called for for 28 slices baguette French bread (2 to 2-1/2 in in diameter) and I used bigger French bread (guessing about 4-5 inch in diameter, and only used the amoount of bread that would fit on my big cookie sheet/baking pan (about 12-15 slices).
It was yum, yum good.  I used my fresh hot sausage I order every few months from a guy my uncle knows.  It was good! 
Italian Nachos
Betty Crock Christmas Cookbook

28 slices (1/4 inch thick) baguette French bread (from 12-oz loaf, 2 to 2-1/2 inches in diameter)
Olive oil cooking spray
1/2 lb bulk hot Italian sausage
2/3 cup Alfredo pasta sauce
1 teaspoon Italian seasoning
1 large tomato, seeded. chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
1-1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh parsley, if desired

Heat oven to 400 degrees.  Line large cookie sheet with foil.  On cookie sheet, arrange bread slices with sides touching.  Spray tops of bread slices lightly with cooking spray.  Bake 6 to 8 minutes or until golden brown.   Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally and breaking into small pieces, until no longer pink; drain.  Stir in Alfredo sauce and Italian seasoning.  Spoon sausgae mixture evenly over bread slices.  Sprinkle evenly with tomato, olives and cheese.  Bake about 6 minutes or until cheese is melted.  Sprinkle with parsley.  Serve hot.

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