Every so often I think, “Hey, wouldn’t a delicious bellyache be great today!?” And in those instances, I turn to this recipe. Formerly known simply as Death Pizza, I made a few upgrades to my usual over-the-top biscuit, sweet potato, alfredo pizza recipe. The result is this Deadly Pizza Casserole.
1 can of flaky dinner rolls
1 15oz jar of alfredo sauce
1 large sweet potato
1 small to medium white potato
2T fresh sage, chopped
1 stick butter
10-12oz shredded mozzarella
4T goat cheese
First, you’ll need to prep the potatoes. Peel both the sweet potato and white potato, then cut them into chunks. Place them in a saucepan, cover them in water, and boil until soft. Meanwhile, slowly heat the butter over low heat. When the butter is warm, add the chopped sage. Cook until the butter is golden. Drain the potatoes and add the butter/sage mixture, seasoning with salt and pepper to taste. Mash well. Preheat the oven to 350°. Lay the uncooked biscuits in the bottom of a well-greased 9×12 casserole dish. Smoosh them down a bit so that they cover more area. Cover the biscuits in the mashed potato mixture. Then pour the entire jar of alfredo sauce on top. Cover the sauce with the mozzarella cheese and sprinkle some goat cheese on the very top. Bake for 40-45 minutes or when the mozzarella is golden brown. Cool 10 minutes, then enjoy!
This is a once-in-a-while recipe for me, because I always eat way too much. What can I say? It’s damn good, and I have poor food self-control! It’ll be back to fruits and veggies for me tomorrow, though – so tonight, I shall enjoy my creamy, cheesy, carb-laden masterpiece.
The sweet potato and sage butter portion of this concoction was inspired by this Martha Stewart recipe.