Italian Sausage Charlotte

Source: The Pampered Chef

Meat Mixture:
1 1/2 pounds mild Italian sausage links
1 medium zucchini, sliced
8 ounces mushrooms, sliced
1 (16 ounce) jar white Alfredo pasta sauce, divided

Topping:
1/2 cup milk
2 eggs
1 garlic clove, pressed
2 teaspoons Pantry Italian Seasoning Mix, divided
1/8 teaspoon salt
16 slices firm white bread
1 (14 1/2 ounce) can diced tomatoes, drained
2 tablespoons fresh Parmesan cheese, grated

Heat oven to 400 degrees F.

For meat mixture, remove casing from sausage links; discard. Cut sausage into 1/2 inch pieces. Cook sausage in Stir Fry Skillet over medium heat until well browned and no longer pink. Turning with Nylon Turner as meat browns.

Meanwhile, using Ultimate Slice & Grate, slice zucchini using v shape blade. Slice mushrooms with Egg Slicer Plus. Cut red bell pepper into 1/4 inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out the skillet, and add 1 cup Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into Oval Baker, mounding slightly in center.

For topping, in Small Batter Bowl, whisk together remaining Alfredo sauce, milk and eggs using Stainless Steel Whisk. Add garlic pressed with Garlic Press, 1 teaspoon of the Seasoning Mix and salt. Cut crusts off the bread using Serrated Bread Knife. Dip bread into egg mixture, coating lightly; overlap bread in a circular pattern over sausage mixture, leaving center open.

Drain tomatoes in a small Colander; transfer to small Colander Bowl. Add remaining 1 teaspoon Seasoning Mix; mix with Mix 'N Scraper. Spoon tomato mixture into opening. Using Deluxe Cheese Grater, grate cheese over top. Bake 25 to 30 minutes or until edges of bread are deep golden brown.

Yield: 8 servings