{color:#FFA500;font-size:9px}Foto by Mia Babcock

Okie-Dokie Mushroom-Sausage Pizza Bites

by Mary Shivers – Ada, OK

1 (6 1/2 oz.) pkg. Shawnee Mills Pizza Crust Mix
2 T. olive oil
¼ c. Hiland Salted Butter
8 oz. J-M Farms Mushrooms, sliced
¼ c. thinly sliced green onions
1 T. Shawnee Mills All-Purpose Flour
½ t. Daddy Hinkle’s Onion and Garlic Sea Salt Blend
1 lb. JC Potter Italian Sausage, browned and drained
½ c. Hiland Sour Cream
¼ grated fresh parmesan cheese
1 c. (4oz.) shredded Pure Prairie Creamery Lazy Daisy Monterey Jack Goat Cheese
3 small plum tomatoes, thinly sliced and seeded
2 T. chopped parsley

Heat oven to 350 degrees. Spray a 10×15-inch jelly roll pan with non-stick cooking spray.
Mix pizza crust as directed on package and roll into a 10×15 inch rectangle.
Place on prepared pan. Brush with olive oil. Bake for 8 minutes.
Meanwhile, in a medium skillet, sauté mushrooms and onions for 10-15 minutes until almost dry.
Stir in flour, Daddy Hinkle’s sea salt blend, salt, and sausage.
Stir in cream. Cook for 5-8 minutes until mixture thickens, stirring often.
Stir in Parmesan cheese.
Spread over partially baked crust. Sprinkle with cheese.
Arrange tomato slices over cheese.
Bake for 10-12 minutes until cheese melts and crust is golden.
Sprinkle with parsley. Cut into 1 ½ x 2-inch bars. Serve warm.
Serves 12-14.