Jack-o'-Lantern Sloppy Joe Pie

Prep Time: 50 min
Start to Finish: 50 min
Makes: 4 servings

Try a Halloween pot pie made with tasty turkey sausage and topped with easy Pillsbury� pie crust.

1 Pillsbury� refrigerated pie crust (from 15-ounce box),
    softened as directed on box
1 1/2 pounds bulk turkey sausage
1 medium onion, chopped (1/2 cup)
1 cup Green Giant� Niblets� frozen corn (from 1-lb bag)
1 cup Old El Paso� Thick 'n Chunky salsa
1/2 cup chili sauce
2 tablespoons packed brown sugar
1 can (4.5 ounces) Old El Paso� chopped green chiles
2 tablespoons chopped fresh cilantro, if desired

Heat oven to 450 degrees 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.

High Altitude (3500-6500 ft): No change.

In place of the turkey sausage, use pork sausage. Be sure to drain the cooked sausage before adding the remaining ingredients.

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