Ingredients
4 Italian sausage links, casings removed, halved and cut into 1/2-inch pieces
1 medium tomato, cut into chunks
1 small yellow tomato, cut into chunks
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup julienned green pepper
1/2 cup julienned red peppers
1 Tbsp Italian salad dressing mix
1/2 tsp garlic powder
1/4 to 1/2 tsp fennel seed, crushed
1 9-inch Pastry for double-crust pie
1 cup (4oz) shredded cheddar cheese
1 cup (4oz) shredded mozzarella cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in tomatoes, squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes.
Line a 9-inch pie plate with bottom pastry; trim even with edge. Fill with the sausage mixture. Sprinkle with cheeses. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 375 degrees F for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting.
