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
SAUSAGE PIZZA PIE
Add something flavorful to your family's Italian dinner! Enjoy this delicious pizza made with Bisquick® mix and filled with sausage and pizza sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 375°. Spray large cookie sheet with cooking spray. Cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pizza sauce and oregano; set aside.
- Stir Bisquick mix, cheese sauce and hot water until soft dough forms. Place on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
- Spread sausage mixture over dough to within 3 inches of edge. Fold edge over mixture. Top with bell pepper rings. Sprinkle cheese over sausage mixture. Bake 23 to 25 minutes or until crust is light golden brown and cheese is melted.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg
EASY SAUSAGE PIZZA POT PIE
This fun new spin on pizza will please the whole family!
Provided by Andi Gleeson
Categories Main
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Spray a 9-inch deep dish or 12" shallow pie pan with cooking spray and set aside.
- Spray a 12" skillet with cooking spray, and heat over medium-high heat. Add onion and sausage, and saute, crumbling meat as it cooks, until sausage is mostly cooked through.
- Reduce heat to medium. Stir in half of the spinach, and cook until wilted. Stir in remaining spinach and drained tomatoes. Gently stir and cook until spinach is all wilted.
- Drain sausage and spinach mixture well, and then pour into pie pain. Spread cubed mozzarella over the top, and gently press cheese into the meat.
- Stir together egg, milk, biscuit mix, and Italian seasoning. Spread dough over the top of the sausage and cheese. (Note: This dough is a good amount for a 9" dish but doesn't completely cover the 12" dish as shown here. You can double the egg, milk, and biscuit mix if you are using a large pan and would like more coverage.)
- Sprinkle parmesan over the top, and bake in preheated oven for 25 minutes or until top is brown and cheese is melted. Allow to stand for about 5 minutes before serving.
PIZZA POT PIE
Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese goodness by using store-bought pizza dough and extra-melty sliced Havarti from the deli case.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
- Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
- Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.
- Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.
- Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.
SLOW COOKER PIZZA IN A POT
With warm breadsticks or garlic toast on the side, this is one dinner I know my family will always eagerly eat. -Dianna Cline, Phillippi, West Virginia
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pizza sauce and tomato paste. , In a 5-qt. slow cooker, layer the pasta, beef mixture, pepperoni and cheese. Cover and cook on low for 3-4 hours or until heated through.
Nutrition Facts : Calories 473 calories, Fat 23g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 829mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
BREAKFAST SAUSAGE POT PIE
With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).
Provided by Jones Dairy Farm
Categories Trusted Brands: Recipes and Tips Jones Dairy Farm
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
- Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
- Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
- Let stand for 10 minutes before cutting and serving.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 26.5 g, Cholesterol 170.9 mg, Fat 32.9 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 11.3 g, Sodium 567.1 mg, Sugar 0.4 g
IMPOSSIBLY EASY SAUSAGE BREAKFAST PIE
Delicious sausage-and-eggs breakfast is impossibly easy when it's baked all in one pan.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
- In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g
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