Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2
lb bulk turkey sausage
1
medium onion, chopped (1/2 cup)
1
cup frozen corn
1
cup Old El Paso™ Thick ’n Chunky salsa
1/2
cup chili sauce
2
tablespoons packed brown sugar
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
tablespoons chopped fresh cilantro, if desired
Preparation
Heat oven to 450°F. Remove pie crust from pouch; onto ungreased cookie sheet, unroll crust.
With sharp knife, cut jack-o’-lantern face from crust. If desired, place cutouts on crust to decorate, securing each with small amount of water. Bake 9 to 11 minutes or until crust is light golden brown.
Meanwhile, in 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency.
Stir cilantro into sausage mixture. Carefully place warm baked pie crust over turkey mixture in skillet.
