Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: easy
3 links Italian pork sausage links, casings removed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 bag (12 oz each) Birds Eye® Fire Roasted Peppers and Onions
4 hoagie rolls, split
2 tablespoons butter, melted
1 clove garlic, finely chopped
1/4 teaspoon parsley flakes
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 104 mg | 10% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 60 mg | 20% |
| Total Fat | 29 g | 45% |
| Iron | 4 mg | 23% |
| Calories | 563 kcal | 28% |
| Sodium | 1424 mg | 59% |
| Protein | 21 g | 42% |
| Saturated Fat | 12 g | 57% |
| Sugars | 12 g | 1% |
| Vitamin C | 2 mg | 4% |
Preheat oven to 425°F. Place sausage links and drained tomatoes in a large nonstick skillet over medium heat. Cover and cook until sausages are no longer pink in center (165°F), 10 to 15 minutes. Remove sausage from pan and cut each into 6 pieces.
Place fire roasted peppers and onions in a single layer on baking sheet. Bake 10 minutes.
Add sausage to pan with peppers & onions and continue roasting 4 to 6 minutes. Remove sausage, peppers & onions from oven. Add tomatoes to pan and tent with foil to keep warm.
Place hoagie buns on baking sheet and bake until lightly toasted, 3 to 5 minutes. Stir together melted butter, garlic, and parsley in small bowl. Brush all over the hoagie buns and bake 1 minute more.
Scoop sausage, peppers & onions mixture into toasted hoagie rolls and serve!
Sausage and Fire Roasted Peppers & Onions Hoagies
