Serving Size: 4-5
1LB – Sausage
3 Tablespoons of Wagco Oil & Vinegar Taproom’s Butter Olive Oil
2 Teaspoon Wagco Oil and Vinegar Taproom’s Tuscany Bread Dipping Seasoning (use more for more Tuscany taste)
8oz Cream Cheese
1 Head of Broccoli
1-1/2 Cups of Milk
1 Cups of Shredded Mozzarella
1/2 Cup of Shredded Mozzarella
1/4 Cup Shredded Mild Cheddar Cheese
2 Teaspoons of Garlic Powder
Teaspoon of Onion Powder
Pinch of Crushed Red Peppers
Steam broccoli until it reaches desired tenderness. LIGHTLY sprinkle broccoli with Salt and Black Pepper. Place broccoli in a large mixing bowl
Brown 1 pound of sausage, drain and put on top of the broccoli in the large mixing bowl.
In a medium sauce pan over medium heat add 3 tablespoons of Butter Olive Oil and 8oz of Cream Cheese (it may be easier if you cube the cream cheese before adding it to the sauce pan). Continually whisk the the oil and cream cheese until the cream cheese melts and turns to a thick liquid. Once the cream cheese is fully melted, start adding milk about 1/4 – 1/2 a cup at a time while whisking the sauce. YOU MANY NOT NEED THE FULL 1-1/2 CUPS. You will want to continue to add milk until the liquid becomes slightly thinner then gravy.
Once you have reached the desired thickness to the sauce you will add the Tuscany Bread Dipping Seasoning, Garlic Powder, Onion Powder and a pinch of Crushed Red Peppers. Continue to whisk the sauce for about 2 minutes.
Next add 1-1/2 cups of shredded mozzarella cheese to the sauce and stir until all of the cheese is melted and well blended.
Once the sauce is well blended, pour the sauce in the mixing bowl over the sausage and broccoli. Mix the sauce into the broccoli and sausage well.
Place the sauce, broccoli and sausage mixture into a small oven safe pan (I used a bread pan). Completely cover the dish with about 1/2 a cup of mozzarella and top it off with 1/4 cup of mild cheddar cheese.
Pre-Heat oven to 400°F. Place dish in oven and cook for about 10 minutes or until top layer of cheese is melted.