Tag Archives: hot dago

Tay’s Hot Dago Casserole

hotdagocasserolelogo
Just when you didn’t think there were any other ways to enjoy this…
Healthier than most dishes Similar to this, using Turkey Meat.

11.5 lb. Jennie-O Sweet Italian TURKEY Sausage, cut up
1/2c Turkey Pepperoni
1 pkg. Turkey Meatballs
1/2c SWEET Mini Peppers, chopped (Or Frozen Pepper/Onion Mix)
1 Onion (Or Frozen Pepper/Onion Mix)
 SAUCE:
1/2T Garlic, minced
1tsp McCormick’s Cajun Seasoning
1/41/2tsp Red Pepper Flakes
1can Tomato Paste
1 Jar Rinaldi’s Spaghetti Sauce (We use Garlic/Onion or Everything)

up to 1 pkg. Cream Cheese, warmed slightly
1/2-1pkg. Garlic and Butter TEXAS Toast Croutons
1/2 pkg. Shredd. Italian 6 Cheese
Sprinkle Shredd. Mild Cheddar Cheese

Preheat oven 400. Mix Sauce Ingredients. Butter Flavor Cooking Spray Baking Dish. Spread Warmed Cream Cheese on Bottom. Top with Meats. Top with Vegis, then, Sauce. Top with Croutons. Top with Shredd. Cheeses. I Sprinkled Top with Oregano, Grated Parmesan Cheese, and Pepper. Bake about 400 for about 45minutes- 1hour.

Optional: Sneak in some Kale or Spinach! Olives, Mushroom and others are also to your taste! Also, we have used this version of Sauce, as well: Sicilian Spaghetti

Hot Dago Egg Rollo

Hot Dago Egg Roll
Lower Carbs Lower Cals

Meat Mixture *See Notes:
1 lb Sweet Italian TURKEY Sausage* (Casings Removed)
1 lb LEAN Ground Beef
1/3c Italian Bread Crumbs
1/4c TO 1/3c Parmesan Cheese (Store Shelf Kind)
1/2 Red Pepper + Sm. Onion (Both these blended in blender)
2 Eggs
3T Sauce Mixture (Below)
1/8tsp TO 1/4tsp Sea Salt
1/2tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp Garlic Powder
1/4tsp Cajun
1/2tsp Garlic and Cheese Topper Season (Corner Market Brand-Fleet Farm)

Sauce Mixture:
1 jar Spaghetti Sauce (I used Rinaldi’s Original)
1tsp Italian Season
1 Garlic Clove, minced
1/4tsp Pepper
1/2 small can Tomato Paste (Basil Oregano Kind)
1/4tsp Red Pepper Flakes

Turkey Pepperonis
Egg Rolls (Or taco shells, cabbage leaves, hoagies, etc.)

I heated up sauce ingredients, then brought down to a simmer for a few minutes. Then, covered and set aside. Blend red pepper and onion. Mix above meat mixture. Form little logs to fit egg rolls. Roll into egg rolls with a LITTLE sprinkle of moz. cheese AND 3 pepperoni slices (Dab of water helps egg roll edges stick!). Brown each side in skillet with butter flavor cooking spray. LIGHTLY spray baking pan with cooking spray. Spread a little sauce mixture on bottom, top with egg rolls, top with more sauce, top with good amount of moz. cheese. Bake 375 for 40minutes. Last 10minutes top with Parm. Cheese (Store shelf kind) finish baking 10minutes.

*NOTES: You can try Cabbage Leaves for wraps vs. Egg Rolls. I have yet to try, but you can try Ground Turkey Meat instead of Beef. Or Any Italian Sausage instead of Turkey Italian Sausage. Regular Pepperoni instead of Turkey. Depends on how healthy you want these to be.
Original way to cook this is to form meat into patties, top with pepperonis, cook in sauce. (You can choose to brown 1st, I don’t) Top with cheese, bake til browned and top onto Texas Garlic Bread/Toast/Buns/Hoagies.  (Sometimes, I make patties stuffed with pepperoni.)
***We did not use all this meat. Extra was refrigerated for hamburgers the next night.
Hot Dago Egg Rollo

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