CRAPPIE CURLS

• 1/2 lb. crappie filets 
• 1/2 lb. country sausage
• 4 potatoes, sliced
• 1 med. onion, sliced  
• 2 (10 oz.) cans tomatoes
• 1 lg. bell pepper
• 1 tsp. basil
• 1 tsp. parsley flakes
• 1 tsp. paprika
• 1/2 tsp. garlic powder

Preheat oven to 350 degrees.  Cut filets into 1 1/2 to 2 inch wide strips.  Row sausage into 1 inch diameter balls.  Wrap filets around sausage balls (use toothpicks to keep filets in place if needed).  Place in a baking pan.  Drain juice from tomatoes (save).  Pour tomatoes in pan along with sliced potatoes and peppers.  Sprinkle basil, parsley, paprika and garlic powder over vegetables.  Pour in 1/2 cup tomato juice.  Cover with foil and bake for 30 minutes or until vegetables are tender.