Open-Face Pizza Sandwiches

With no dough to roll out, these open-face sandwiches are a cinch to make. We like ciabatta rolls here since they are hearty enough to stand up to the saucy pizza mixture.

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  • Makes: 8 sandwiches
  • Prep: 25 mins
  • Slow Cook: 4 to 4 1/2 hours (low) or 2 to 2 1/4 hours (high)

Open-Face Pizza Sandwiches

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Directions

  1. In a nonstick skillet heat oil over medium heat. Add turkey sausage; cook until brown, using a wooden spook to break up meat as it cooks. Drain off fat.
  2. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. In cooker combine sausage, mushrooms, sweet peppers, onions, pizza sauce, oregano, and crushed red pepper.
  3. Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours.
  4. Using a slotted spoon divide sausage mixture evenly among roll halves. Top each with some of the cheese.
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Nutrition Facts (Open-Face Pizza Sandwiches)

  • Per serving:
  • 289 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 35 mg chol. ,
  • 790 mg sodium ,
  • 39 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 18 g pro.
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