Portuguese Custard Tart

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Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green sweet pepper
  • 1 cup sliced fresh mushrooms
  • 1 cup halved & sliced zucchini
  • 14 1/2 ounces beef broth
  • 16 ounces italian-style tomatoes, cut up
  • 8 ounces pizza sauce
  • 4 ounces smoked sausage links, thinly sliced
  • 1/2 teaspoon pizza seasoning, crushed, or italian seasoning
  • 1/2 cup shredded reduced-fat mozzarella cheese, 2 ounces
  • breadstick twists, optional

    • Method

  • Combine onion, sweet pepper, mushrooms, zucchini, and 1/4 cup of the beef broth in a medium saucepan; bring to boiling.
  • Reduce heat and simmer, covered, for 5 minutes.
  • Stir in remaining broth, undrained tomatoes, pizza sauce, sausage, and pizza or Italian seasoning.
  • Bring to boiling.
  • Reduce heat, cover, and simmer for 5 to 10 minutes or till vegetables are tender.
  • Top with shredded mozzarella cheese.
  • Serve with Breadstick Twists, if desired.
  • Makes 6 servings.
  • Nutrition facts per serving: 163 cal , 9 g total fat 1 g sat fat, 18 mg cholesterol, 919 mg sodium, 12 g carbohydrate , 2 g dietary fiber, 10 g pro
  • Daily Value: 15% vitamin.
  • :A, 54% vitamin.
  • :C, 11% calcium.
  • Food exchanges: 2 vegetable, 1 meat, fat.
  • Breadstick Twists: Separate 1 package refrigerated corn bread sticks (8) along perforations; cut in half.
  • Roll each piece into a 15-inch rope.
  • Wrap one rope of dough around each of 16 grisini (9 or 10-inch-long breadsticks).
  • If desired, roll in sesame seeds or poppy seeds placed on a sheet of waxed paper.
  • Bake in a 375°F oven for 10 minutes or till golden.
  • Serve warm.
  • Makes 16.

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