2 tablespoons Pompeian Extra Virgin Olive Oil
4 links fresh mild (or hot) Italian sausage (about 16 oz)
1 cup Swanson Chicken Broth (or stock)
4 oz fresh presliced button mushrooms
1 container fresh (or frozen) sliced peppers and onions (about 14 oz)
1 1/2 cups Prego Traditional Pasta Sauce
1/4 cup sliced black olives (optional)
4 Bakery hoagie rolls
1 cup Sargento Off the Block Shredded Mozzarella Cheese, divided
1 tablespoon Kraft Grated Parmesan Cheese
- Preheat oven to 450°F. Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan; add sausage and cook 8 minutes, turning occasionally, or until browned.
- Add broth, mushrooms, and peppers and onions; cover and cook 5 minutes, stirring occasionally. Reduce heat to low; stir in pasta sauce and olives (if using). Cover and simmer 5–6 minutes, stirring occasionally, and until sausage is 165°F.
- Cut rolls horizontally (but not through to the other side), then place on ungreased baking sheet. Place one sausage in each roll, then add even amounts peppers mixture and sprinkle with cheeses. Bake 2–3 minutes or until cheese melts. Serve.
CALORIES (per1/4 recipe) 730kcal; FAT 35g; SAT FAT 11g; TRANS FAT 0g; CHOL 65mg; SODIUM 1820mg; CARB 75g; SUGARS 18g; PROTEIN 29g; VIT A 0%; VIT C 0%; CALC 10%; IRON 30%
Prices valid February 20 through March 5. Check your Publix store for pricing.