Mini Sausage Pizzas Recipes

SAUSAGE PIZZA

Steps:

• Preheat oven to 400°; with greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain., Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake until golden brown, 12-15 minutes. Or, wrap pizza and freeze for up to 2 months. , To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.

MINI SAUSAGE PIES

Steps:

• Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.

AIR-FRYER SAUSAGE PIZZA

Steps:

• On a lightly floured surface, roll and stretch dough into four 4-in. circles. Cover; let rest for 10 minutes. , Preheat air fryer to 400°. Roll and stretch each dough into a 6-in. circle. Place 1 crust in greased air fryer. Carefully spread with 1/4 cup pizza sauce, 1/3 cup sausage, 1/3 cup cheese, a fourth of the green pepper rings and a pinch of oregano. Cook until crust is golden brown, 6-8 minutes. If desired, sprinkle with red pepper flakes. Repeat with remaining ingredients.

MUFFIN-TIN ITALIAN SAUSAGE PIZZAS

Steps:

• Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray. Do not unroll dough; cut rolled dough into 12 pieces; place in muffin cups. Let rest 15 minutes.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 6 minutes or until no longer pink. Using slotted spoon, transfer to small bowl.
• Add onion and salt to oil in skillet; cook 2 to 3 minutes or until softened. Add mushrooms; increase heat to medium-high, and cook 4 to 6 minutes longer or until mushrooms release liquid and brown. Remove from heat.
• Stir in cooked sausage and 1/2 cup of the pizza sauce. Cool 5 minutes. Stir in 1 1/2 cups of the cheese.
• Meanwhile, press pizza dough into cups, pressing firmly up sides. Divide sausage mixture evenly among cups.
• Bake 11 to 14 minutes or until crusts are browned and cooked through. Top with remaining 1/2 cup cheese. Let stand 1 minute. Run knife around outside of each cup. Warm remaining 1/2 cup pizza sauce, and serve with cups. Top with basil.

SAUSAGE MUSHROOM PIZZA

Steps:

• Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
• Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
• Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
• Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
• Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.