Cheese-Crusted Pizza Pot Pies

Cheese-Crusted Pizza Pot Pies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg (12 oz) pork sausage links, casings removed, or ¾ pd ground beef round

  • cup chopped onion

  • cup finely chopped carrots

  • ½

    cup chopped green bell pepper

  • 3

    cloves garlic, finely chopped

  • cups marinara sauce

  • cup sliced pepperoni (from 8 oz pkg)

  • cup chopped pimiento-stuffed green olives

  • 1

    cup shredded Italian cheese blend (4 oz)

  • 1

    can (11 oz) Pillsbury refrigerated thin pizza crust

  • 1

    egg, slightly beaten

  • 8

    slices (1 oz each) part-skim mozzarella cheese

  • Fresh oregano sprigs, if desired


1. Heat oven to 450. 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. Sir in marinara sauce, pepperoni and olives. Simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cheese blend. 2. 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. 3. 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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