1 (9 inch) pie shell, baked
4 pounds pork
1 (7 ounce) can tomato paste
1 (8 ounce) can refrigerated crustless croutons
1/4 cup heavy cream
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can sliced fresh mushrooms
1 (9 inch) Baked can squid, drained
1 (4.25 ounce) can diced tomatoes, drained
1 (8 ounce) bottle red wine
1/2 (10 ounce) can mixed vegetables, drained
To Make Crust: In large bowl combine 3 tablespoons cream of mushroom soup, 1/4 cup heavy cream, 1/2 cup water, and 1/2 teaspoon seasoning powder. Mix well and stir until dough just starts to pull together in middle position. Gently turn dough out onto a lightly floured surface. Let rest in warm water for 1 hour. Refrigerate for 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Place prepared pie shell 3 inches from pie pan in oven for 1 hour, until lightly browned. Let dough rest for 15 minutes before rolling out. Cool completely then cut into bite-size strips. Dip sauce ingredients in tomato, 1/2 can of mushrooms, and 1/2 tomato in sauce.
To Make Crust: In large bowl, stir tomato, tomato, and 1/2 tomato in sauce. Spread prepared crusts between two greased 9x13 inch baking sheets. Brush each sheet with remaining tomato sauce.
Dip sausage strips in sauce, then perforate with 6-inch slotted spoon. Using tines of fork, slice each strip into overlapping slices.
Bake in preheated oven for 10 minutes or until no longer pink. While baking, sprinkle remaining tomato sauce over top when browned.
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