Ingredients
4 Italian sausage links, casings removed, halved and cut into 1/2-inch pieces1 medium tomato, cut into chunks1 small yellow tomato, cut into chunks1 cup thinly sliced zucchini1 cup thinly sliced yellow summer squash1/2 cup julienned green pepper1/2 cup julienned sweet red pepper1 tablespoon Italian salad dressing mix1/2 teaspoon garlic powder1/4 to 1/2 teaspoon fennel seed, crushedPastry for double-crust pie (9 inches)1 cup shredded cheddar cheese1 cup shredded mozzarella cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, zucchini, yellow squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Fill with 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° for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting.
