I did a little experimentation over the weekend and came up with this delicious creation, but I also wanted to let you know I plan on publishing more informative article type blogs very soon. I had to take down the only one I’ve been able to do in the new year and believe me, I wasn’t happy about it, but that’s what happens sometimes when you agree to collaborate with others sometimes. I was really hoping to post another full length research-based feature article this week on the effects of steroids on collagen. Despite having written over 1700 words, I’m no where near finished. I’m also in a terrible multiple condition flare that’s conspiring to leave me blind, deaf and dazed with pain. We’re also being forced to move and I’m trying to find paid work, so the first half of this year is going to be a real bear for me. Bear with me! I’ll be doing everything I can to keep putting out at least 1 post a week. I appreciate you all so much! Thank you for hanging in there with me!
Now, for this mouth-watering recipe!
This quick and easy to make tart is low FODMAP, low histamine and full of healthy, delicious, affordable ingredients. Using Pillsbury Original Crescent Rolls as the tart base makes them super simple to make, low-mold and delicious, but of course they aren’t gluten-free. Of course many of us don’t have gluten intolerance, we have fructan intolerance. When making these, be sure you’re staying within your individual fructan limits on serving size and not FODMAP stacking.
Savory Sausage Tarts
- 1 roll Pillsbury Crescent Rolls or Dough Sheet
- 1 lb fresh ground heritage raised pork breakfast sausage
- 1/2 bell pepper, diced
- 2 cups organic frozen kale
- Diced scallions
- 1-4 ounces cheese*
Make the Tarts:
Flour a working surface and open your crescent dough sheet, rolling it open on your floured surface. Cut into four equal rectangles. If you bought the crescent rolls, press the dotted lines used as a guide to make crescent rolls out gently with your fingers to fuse them together.
Place each rectangle on a baking sheet and roll the edges toward the middle of each square inward slightly to create a lip around the edge, like this:
Bake in the oven according to package directions for 10-13 minutes. Meanwhile, make your filling.
Make the filling:
Place a skillet over medium-high heat and dice your red pepper half while it warms. Crumble breakfast sausage into skillet and add pepper. Stir occasionally until cooked through while you prepare your remaining ingredients.
In a small or medium sauce pan, prepare your frozen kale according to package directions. Strain and set aside. Dice scallions and set aside.
When sausage is fully cooked, remove from heat and drain on paper towels.
Put it all together:
While still on your baking sheet, dress cooked tarts with spoonfuls of sausage mixture and kale until tart is full and all ingredients are gone. Top your tart with cheese, if appropriate, and return to the oven for an additional 5-8 minutes, or until the cheese is thoroughly melted. Top with scallions, sprinkle with salt and serve on plates.
Prep time: 25-35 minutes
*omit the cheese for low histamine dieters with mold sensitivity. Also, regarding cheese choice: I used cheddar on my husband’s because it was all we had, but we both agreed it would be even better with a good strong cheese such as asiago, parmesan, or feta.
Did you make this recipe? Let us know how it turned out in the comments! Let us know what cheese you used (if any) and any modifications you might have made. Happy cooking and as usual, thanks so much for stopping by!
Need more low FODMAP or low histamine recipes? Our Recipe Section is full of ’em!