UPSIDE-DOWN PIZZA POT PIE
Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied with a salad.
Provided by Mrs. Mistry
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
- Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
- Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
- Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 629.8 calories, Carbohydrate 40.2 g, Cholesterol 62.7 mg, Fat 38 g, Fiber 2.8 g, Protein 28.3 g, SaturatedFat 13.3 g, Sodium 2174.3 mg, Sugar 10.2 g
EXTRA CHEESE-SAUSAGE-AND-PEPPERONI PIZZA POT PIE
;) Fun, fatty, and gooey--very well worth the OCCASIONAL(!) indulgence, but this should come tagged with a warning from the Surgeon General! (Husband's special favorite--when he makes this I get the pleasure of watching a grown man resort to giddy childhood!...Are they ALL like that?!)
Provided by JamesDeansGirl
Categories Savory Pies
Time 3h35m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine the oil and red pepper flakes in a small bowl; set aside.
- In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
- Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
- In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
- Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
- Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
- Repeat with remaining sauce, ricotta mixture, and mozzarella.
- Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
- Preheat oven to 375*F.
- On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
- Place dough over the filling, turn edges under, and crimp.
- Whisk the remaining egg with 1 tablespoons.
- water; brush some over the dough.
- Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
- Brush the entire crust with the reserved olive oil-pepper flake mixture.
- Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
- Cool on a wire rack for 20 minutes before cutting and serving.
Nutrition Facts : Calories 809.9, Fat 61.2, SaturatedFat 25.4, Cholesterol 208.5, Sodium 2288, Carbohydrate 15.9, Fiber 2.1, Sugar 3.3, Protein 46.9
CHICAGO PIZZA POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h10m
Yield 4 pizzas
Number Of Ingredients 13
Steps:
- Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
- Preheat the oven to 400 degrees F with a rack in a lower position.
- Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
- Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
- Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
- Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.
PEPPERONI & SAUSAGE PIZZA FONDUE!
This is a *awesome*,fun recipe that I worked with a tad.It has no cheese,because it has soo much flavor. But ,**You may add cheese,if desired,amount is your choice** I have the perfect Pepperoni breadsticks recipe that would make a great dipper for this fondue. I hope you enjoy! 8)
Provided by OceanIvy
Categories Pork
Time 30m
Yield 5 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet,brown the sausage,garlic& onion.
- In a 3 1/2- or 4-quart crockery cooker together,blend,in sauce mushrooms,.
- pepperoni,& basil/oregano.
- Stir in the first mixture.
- Cover,cooking over low-heat setting for 3 hours.
- If desired,add sweetpepper.
- Cover,cook on low-heat setting for 15 minutes.
- You may serve breadsticks with fondue.
- Enjoy.
Nutrition Facts : Calories 178, Fat 7.8, SaturatedFat 1.6, Cholesterol 15.1, Sodium 892.8, Carbohydrate 20.4, Fiber 1, Sugar 15.3, Protein 6.8
SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE
This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Provided by Super San Mateo Che
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
- In a large grill plan, cook sausage until browned. Drain.
- In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
- Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
- Brush with olive oil and sprinkle some parmesan cheese over top.
- Cut a few slits in the top to allow steam to release.
- Transfer calzone from pizza pad to pizza stone in oven.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before serving.
- Heat the marinara sauce in the microwave for dipping.
Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9
PIZZA POT PIE
I've only made this once, but it was very good and will make it again. I served it with garlic bread, but garlic sticks and a side salad would also be nice. I got this from our local news paper. I liked it because the ingredients are simple, (I make my own pasta sauce), and it's quick to prepare leaving you with a hot, satisfying warm meal. Thanks for trying this.
Provided by peppermintkitty
Categories Savory Pies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook and drain pasta as directed on package.
- While pasta is cooking, break apart Italian sausage and cook over medium heat in a large skillet, until done, about 5-7 minutes add in onion, oregano, basil and pepper, stir well Drain excess fat.
- Stir cooked sausage, onion, oregano, basil and pepper into pasta sauce in an ungreased 9-inch deep dish pie plate or 2 1/2 quart. casserole dish.
- Add cooked pasta, blend well.
- Cover top completely with mozzarella slices.
- Bake 15 minutes or until cheese is melted and mixture is hot.
- Great served with garlic bread or garlic sticks and a side salad.
Nutrition Facts : Calories 497.4, Fat 22.8, SaturatedFat 9.6, Cholesterol 54, Sodium 1222.9, Carbohydrate 48.7, Fiber 4.7, Sugar 13.2, Protein 22.9
SAUSAGE AND PEPPERONI PIZZA "PIE"
Provided by Ann Ferguson Ward
Categories Cheese Pork Bake Kid-Friendly Sausage Summer Bon Appétit West Virginia Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
- Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.
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SUPREME PIZZA POT PIE - COOKING FOR KEEPS
From cookingforkeeps.com
Estimated Reading Time 7 mins
- Preheat oven to 425 degrees. Remove pizza dough from the refrigerator so it can come to room temperature.
- Add ground beef and sausage to a large skillet. Turn the heat on medium-high and brown the meat. Once the meat is cooked through, remove from the pan and set aside. Drain all but a few teaspoons of the fat from the pan. Add the red pepper, green pepper, onion, mushrooms, olive oil, ½ teaspoon salt, and ½ teaspoon garlic powder. Sauté veggies over a medium heat just until they start to soften, about 3-4 minutes. Transfer them to a bowl to cool slightly.
- Add the Red Gold Tomato Paste, Red Gold Tomato Sauce, sugar, oregano, remaining ¾ teaspoon salt, and remaining 2 teaspoons garlic powder to a large bowl. Whisk to combine. Season to taste with salt and pepper. Set aside.
- Build your pot pies. Spray six small oven-proof bowls or ramekins with non-stick cooking spray. Line the bottom and sides of the bowl with four pieces of mozzarella cheese. Spoon meat into the bowl. Top with a handful of veggies. Cover with pepperoni. Sprinkle each bowl with ½ cup shredded mozzarella cheese. Spoon pizza sauce over the top. (We like a lot of pizza sauce, but if you like a little bit less, you may have some sauce leftover.)
CHEESE-CRUSTED PIZZA POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category EntreeServings 4Total Time 1 hr
- Heat oven to 450°F. In 12-inch skillet, cook sausage, onion, carrots, bell pepper and garlic over medium heat 10 to 12 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Stir in marinara sauce, pepperoni and olives. Simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cheese blend.
- Spray bottoms, sides and rims of 4 (10-oz) individual baking dishes (ramekins) with cooking spray. Spoon meat mixture into dishes. Place on 15x10x1-inch pan.
- Unroll dough on large cutting board. Cut in half lengthwise, then cut in half crosswise. Place 1 dough piece over meat mixture in each dish, overlapping rim. Brush with egg. Top each pot pie with 2 slices cheese, overlapping slightly. Bake 16 to 20 minutes or until crust is brown. Garnish with oregano.
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