Recipes and Cooking Criss-Cross Pizza Casserole 4.0 (18) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2001 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Bake Time: 30 mins Stand Time: 10 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil ½ cup chopped onion (1 medium) 2 yellow, red, and/or green sweet peppers,cut into thin strips 1 medium zucchini (8 ounces), halved lengthwise and sliced 2 cloves garlic, minced 2 14.5 ounce can no-salt-added diced tomatoes, drained 5 cooked chicken sausages (about 12 ounces total), halved lengthwise and sliced 1 teaspoon dried Italian seasoning, crushed ½ teaspoon salt ¼ teaspoon ground black pepper 1 13.8 ounce package refrigerated pizza dough ¼ cup grated Parmesan cheese 2 cup shredded mozzarella cheese (8 ounces) Snipped fresh rosemary (optional) Directions Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet peppers; cook and stir for 5 minutes. Add zucchini and garlic; cook for 5 minutes more, stirring occasionally. Add tomatoes, sausages, half of the Italian seasoning, salt, and black pepper to mixture in skillet. Bring to boiling; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Meanwhile, unroll pizza dough on a lightly floured surface. Using a knife or pastry wheel, cut pizza dough into strips. Remove skillet from heat. Stir in the Parmesan cheese and half of the mozzarella cheese. Spoon tomato mixture into prepared dish. Top with the remaining mozzarella cheese. Arrange pizza dough strips atop casserole in a lattice pattern. Sprinkle with remaining Italian seasoning. Bake, uncovered, about 30 minutes or until crust is brown and filling is bubbly. Let stand for 10 minutes before serving. If desired, top with snipped fresh rosemary. Rate it Print Nutrition Facts (per serving) 323 Calories 15g Fat 29g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 323 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 54mg 18% Sodium 806mg 35% Total Carbohydrate 29g 11% Total Sugars 6g Protein 21g Vitamin C 1mg 5% Calcium 262.5mg 20% Iron 2.3mg 13% Potassium 225mg 5% Folate, total 56.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.