Sausage and Vegetable Galettes

Reimagine pizza night with single-serving galettes filled with roasted vegetables and chicken sausage.

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  • Makes: 6 servings
  • Serving Size: 1 galette each
  • Prep: 30 mins
  • Bake: 15 mins to 18 mins

Sausage and Vegetable Galettes

Directions

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. Unroll the pizza crust on a lightly floured surface. Cut into 6 equal portions. Gently stretch and press each portion into a 6-inch circle. Spoon vegetables evenly onto centers of dough circles leaving a 1-inch border. Sprinkle evenly with herbs. Top with chicken sausage and cheese. Fold edge of dough up over edge of filling, pleating as needed. Carefully transfer galettes to prepared baking sheet.
  3. Bake about 15 to 18 minutes or until crust is golden and cheese melts. Top galettes evenly with basil.

Basic Roasted Vegetables

Directions

  1. Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.
  2. Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.
  3. Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.
  4. Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

Nutrition Facts (Basic Roasted Vegetables)

  • Per serving:
  • 98 kcal ,
  • 5 g fat
  • ( 1 g sat. fat ,
  • 0 mg chol. ,
  • 168 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 2 g pro.

From the Test Kitchen

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

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Nutrition Facts (Sausage and Vegetable Galettes)

  • Per serving:
  • 357 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 32 mg chol. ,
  • 769 mg sodium ,
  • 43 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 16 g pro.
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