- 3/4 cup oil-packed dried tomato halves with italian herbs (3 oz.)
- 12-inch round flat-top rosemary or garlic focaccia bread
- 8 oz. bulk Italian sausage
- 1 4 oz. pkg baby spinach (4 cups)
- 2 oz. goat cheese or feta cheese
Heat oven to 250 degrees. Drain tomatoes, reserving oil. Place focaccia on large baking sheet and brush with 2 tsps of oil. Cut in 8 wedges. Arrange wedges in circle. Place in oven to warm.
Meanwhile, in a 12-inch skillet cook sausage over medium-high heat, breaking up with a wooden spoon. Drain sausage in a colander, reserving 2 tsps drippings in skillet. Cook spinach in drippings just until wilted. Set oven to broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 3-5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil from tomatoes.
Each serving: 548 cal: 29 fat, 64 mg chol, 1,006 sodium, 55 g carb, 2 g fiber, 22 g protein.
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