breakfast
Sausage Pesto Torte
Ingredients
1 package Regular Premium Pork Sausage
1 package refrigerated pie crust (1/2 of 14.1-ounce pkg.)
3 package (8 ounces each) cream cheese, softened
1/2 cup sour cream
3 eggs
3/4 cup sun-dried tomatoes in oil, well drained, finely chopped
1/2 cup pesto
Thin tomato wedges or roasted red pepper strips for garnishing (optional)
Fresh basil sprigs for garnishing (optional)
Elegant enough to serve at a fancy brunch or a special family breakfast, this tasty torte filled with Jimmy Dean® Pork Sausage, cream cheese, pesto and sun-dried tomatoes is the perfect dish for that special breakfast.
Make it with Regular Premium Pork Sausage
Directions
- Preheat oven to 325°F. Lightly press pie crust onto bottom and 1 inch up side of 9-inch spring-form pan. Bake 18-20 minutes or until lightly browned.
- Meanwhile, cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
- Beat cream cheese and sour cream with mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Combine sausage, tomatoes and 2 cups of the cream cheese mixture; spread onto bottom of crust. Cover with remaining cream cheese mixture. Top with rounded teaspoons of the pesto; swirl gently with knife.
- Bake 55 minutes to 1 hour or until center is set. Cool 10 minutes. Run knife around rim of pan to loosen torte. Cool torte completely before removing rim.
- Garnish with tomatoes and basil, if desired. Cut into 16 wedges to serve.
- Cook’s Tip Torte can be made in advance. After cooling, cover loosely with foil and refrigerate up to 24 hours. To reheat, bake (covered) in preheated 350°F oven 30 minutes or until thoroughly heated. Garnish as directed, if desired.
