IMPOSSIBLY EASY ITALIAN SAUSAGE PIE
Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
ITALIAN SAUSAGE PIZZA POT PIE
This was an orphaned recipe. It sounded so good I had to try it and I found it was very good.
Provided by Caroline ShupertRecipes
Categories Pizza
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. In a heavy skillet saute sausages and minced garlic until brown; drain well and transfer to a bowl. Stir spicy tomato sauce into the sausages and reserve. Mix ricotta, parmesan, 1/2 cup of parsley, 2 tablespoons of oregano, 1 egg, and freshly ground black pepper to taste.
- 2. In a rectangular ovenproof dish, about 9 by 13 inches, spread half of the sausage mixture; dot this with half of the ricotta mixture and sprinkle 2 cups of the mozzarella evenly over the entire surface. Add olives if using. Sprinkle with 1/2 of the remaining parsley and half of the remaining oregano; repeat.
- 3. Roll out three-quarters of the dough to a thickness of about 1/3 inch, being certain the dough is about 1 inch larger than the pan all the way around; transfer dough to top of pizza and tuck in excess all around. Cut slits or designs in dough to allow steam to escape. Beat remaining egg with 1 tablespoon water and brush some of it on top of crust. Bake for 35 to 45 minutes, or until the top is golden brown and the edges are bubbling. Let pizza stand for 30 minutes before cutting.
- 4. Roll out remaining dough and use it to form bread sticks if you like. Brush with butter and sprinkle with garlic salt. Bake for 12-15 minutes dring last part of pizza baking time. Baking time will depend on how thick you make the bread sticks so check as they bake.
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
ITALIAN SAUSAGE LASAGNA
No need to buy frozen lasagna when you have this much-loved recipe on hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
- Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1120 mg
TUSCAN ITALIAN SAUSAGE POT PIE
If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!
Provided by Dine Dish
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degree F.
- Remove sausage from casings.
- Brown sausage in a skilled, stirring to separate meat.
- Rinse and drain the grease off of the sausage.
- Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
- Simmer for 5 minutes over medium heat.
- Remove from heat and stir in the mozarella cheese.
- Pour the mixture into a medium size, round oven proof skillet or pie dish.
- Unroll the crescent dough; divide into triangles.
- Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
- Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.
Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3
ITALIAN SAUSAGE AND PEPPER PIE
This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too....
Provided by Raquel Grinnell
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
- Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
- Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
- Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
- Bake for 12 minutes, or until the crust is golden brown.
Nutrition Facts : Calories 422.4, Fat 25.9, SaturatedFat 9.7, Cholesterol 66.2, Sodium 1179, Carbohydrate 27.1, Fiber 3, Sugar 6.4, Protein 20.6
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
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- Brown the sausage. Heat 2 Tbsp olive oil over medium-high heat in a large skillet. Add sausage, then use a wooden spoon to break up into smaller pieces. Cook until mostly cooked through and browned on all sides, about 3-5 minutes. Use a slotted spoon to transfer the sausage to a medium bowl.
- Sauté the veggies. To the same skillet, add thinly sliced fennel and onion. Cook over medium-high heat, stirring often, about 3-5 minutes, or until they begin to brown and caramelize.
- Season the veggies. Add 2 tsp chopped rosemary, 1 tsp lemon zest, and ¼ tsp red pepper flakes, then stir to combine.
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- Preheat oven to 450°. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain beef mixture, reserving 1 tsp. drippings in skillet. Reduce heat to medium.
- Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.
- Meanwhile, unroll dough on a lightly floured piece of parchment paper. Invert 1 (9-inch) round baking dish or pie plate onto center of dough. Cut dough around edge of baking dish, making a 9-inch circle. Remove excess dough around baking dish; cover and chill, reserving for another use, such as Cinnamon Nuggets. Remove baking dish.
- Pour beef mixture into baking dish, and sprinkle with cheese. Immediately top with dough circle. Cut an "X" in top of dough for steam to escape. Place baking dish on an aluminum foil-lined baking sheet.
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