3 tablespoons (45 mL) Country Crock® Original Spread, divided
1-2 cooked Italian sausages, crumbled
12 slices white sandwich bread
2 garlic cloves, minced
1/2 cup (120 mL) good-quality marinara sauce
1 cup (240 mL) mozzarella cheese, shredded, divided
basil, for garnish (fresh or dried)
Preheat the oven to 350°F (175°C).
Slice the mushrooms, then dice the green pepper and set aside until you're ready to
Remove sausages from casings and pan-fry on medium-high heat until cooked through.
Make sure to break up the sausage as it cooks with a wooden spoon or spatula. Once
the sausage is cooked through, remove from the heat, drain fat, and set aside.
Place 3 tablespoons (45 mL) of Country Crock® Original Spread in a microwave-safe
bowl and microwave for 30 seconds or until melted.
Using a pastry brush, butter the muffin tin with the melted Country Crock®
Cut the crusts off each slice of bread and then brush one side of each slice with the
remaining melted Country Crock®. PRO tip: use the leftover crusts and make croutons
for a salad later in the week.
Mold each slice of bread into the muffin tin butter side up and add a sprinkle of the
minced garlic to each cup. Add a sprinkle of shredded mozzarella to each cup and par-
bake for 4-6 minutes. Once the cheese has melted and your bread has slightly toasted,
remove from the oven.
Divide the marinara sauce between the cups, then top with sausage, green peppers,
mushrooms, and mozzarella.
Bake for 10 to 12 minutes or until the cheese is melted and the bread is golden on the