Pizza Soupreme With Garlic Parmesan Puffs
From keni 14 years agoIngredients
- 1lb italian sausage shopping list
- 8oz pepperoni, cubed shopping list
- 1 large or 2 small bell peppers, diced shopping list
- 1 large red onion, diced shopping list
- 2cloves garlic shopping list
- 16oz mushrooms, chopped fine(reserve about 4oz sliced) shopping list
- 2 28oz cans crushed tomatoes shopping list
- 32oz chicken or pork stock shopping list
- 1tsp red pepper flakes shopping list
- 2-3T fresh mixed Italian herbs(or 2t dried) shopping list
- kosher or sea salt and fresh ground pepper shopping list
- For serving: shopping list
- 12oz mozzarella cheese, grated shopping list
- 1 can black olives, sliced shopping list
- garlic Parmesan Puffs shopping list
- 2 sheets puff pastry, thawed shopping list
- 2T butter, melted and cooled slightly shopping list
- 1 egg, beaten shopping list
- 1t garlic powder shopping list
- 1/2t dried Italian herbs shopping list
- 1/2 cup fresh parmesan cheese, finely grated shopping list
How to make it
- Cook sausage in large soup pot or dutch oven until no longer pink.
- Add peppers, onion and garlic, and cook through, but try not to over brown the sausage.
- Add tomatoes, stock, mushrooms, herbs, salt and peppers
- simmer for 45 minutes, stirring occasionally.
- Serve with slices of fresh mushrooms, olives, Mozzarella cheese, and puffs, as desired.
- To prepare Puffs
- Carefully unfold pastry sheets onto lightly sprayed cookie sheets.
- Combine cooled butter, egg, garlic and herbs and brush across top of pastry.
- Sprinkle with Parmesan cheese.
- With sharp knife, cut pastry into 1/2 inch squares. No need to separate, just get the indentation, there, they will break apart after baking.
- Bake at 400 until golden brown, puffed, and crisp. (check package directions, but probably around 15 minutes)
- Let cool slightly, then remove from sheet. See Photo
Garlic Parmesan Puffs
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The Rating
Reviewed by 15 people-
What a clever idea, Keni! Sounds yummy!
rhianna in loved it -
Oh yeah.
wynnebaer in Dunnellon loved it -
I love the sound of this! High 5
gourmetana in London loved it
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