6 English muffins, split in half, toasted
1/2 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1-1/2 cups shredded part-skim mozzarella cheese, divided
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 315 mg | 31% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 43 mg | 14% |
| Total Fat | 14 g | 22% |
| Iron | 4 mg | 20% |
| Calories | 315 kcal | 16% |
| Sodium | 824 mg | 34% |
| Protein | 17 g | 33% |
| Saturated Fat | 6 g | 32% |
| Sugars | 4 g | 0 |
| Dietary Fiber | 3 g | 10% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 197 iu | 4% |
Preheat oven to 375°F. Place muffin halves on baking sheet. Heat large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain.
Top each muffin half with about 1 tablespoon each tomato sauce and cheese. Top evenly with cooked sausage and remaining cheese.
Bake 10 to 12 minutes or until cheese melts.
Well drained Hunt's® Petite Diced Tomatoes also makes a great addition to these pizzas.
English Muffin Pizzas
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