Tuscan Italian Sausage Pot Pie - cooking recipe

Ingredients

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Preparation

Preheat oven to 425 degree F.
Remove sausage from casings.
Brown sausage in a skilled, stirring to separate meat.
Rinse and drain the grease off of the sausage.
Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
Simmer for 5 minutes over medium heat.
Remove from heat and stir in the mozarella cheese.
Pour the mixture into a medium size, round oven proof skillet or pie dish.
Unroll the crescent dough; divide into triangles.
Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.