Sausage Pesto Torte
Elegant enough to serve at a fancy brunch or a special family breakfast, this tasty torte filled with Jimmy Dean® Pork Sausage, cream cheese, pesto and sun-dried tomatoes is the perfect dish for that special breakfast.
1 package refrigerated pie crust (1/2 of 14.1-ounce pkg.)
1 package Pork Sausage Rolls: Regular
3 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
3/4 cup sun-dried tomatoes in oil, well drained, finely chopped
1/2 cup pesto
Thin tomato wedges or roasted red pepper strips for garnishing (optional)
Fresh basil sprigs for garnishing (optional)
Preheat oven to 325°F. Lightly press pie crust onto bottom and 1 inch up side of 9-inch spring-form pan. Bake 18-20 minutes or until lightly browned.
Meanwhile, cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
Beat cream cheese and sour cream with mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Combine sausage, tomatoes and 2 cups of the cream cheese mixture; spread onto bottom of crust. Cover with remaining cream cheese mixture. Top with rounded teaspoons of the pesto; swirl gently with knife.
Bake 55 minutes to 1 hour or until center is set. Cool 10 minutes. Run knife around rim of pan to loosen torte. Cool torte completely before removing rim.
Garnish with tomatoes and basil, if desired. Cut into 16 wedges to serve.
Cook’s Tip Torte can be made in advance. After cooling, cover loosely with foil and refrigerate up to 24 hours. To reheat, bake (covered) in preheated 350°F oven 30 minutes or until thoroughly heated. Garnish as directed, if desired.