Pizza Pot Pie

By MaryEllen

Switch up classic pot pies in favor of this creamy crowd pleaser. You can sub in whatever pizza toppings your family prefers.

Ingredients

• 1 (8-oz) pkg cream cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 tsp oregano, divided
• 1/2 lb reduced fat sausage
• 1 cup sliced mushrooms
• 1 diced green bell pepper
• 1 (14.5-oz) can no-salt-added diced tomatoes, drained
• 1/4 cup sliced black olives
• 2 refrigerated pie crusts
• 1 egg, beaten
• 8 to 10 pepperoni slices

Preparation

Step 1

Preheat oven to 425°F.

In a large bowl, stir together cream cheese, mozzarella cheese, and 1 tsp oregano.

In a skillet, cook sausage over medium-high heat, until almost cooked through. Add mushrooms and bell pepper and cook, while stirring, about 5 minutes.

Stir sausage, mushroom and bell pepper into cream cheese mixture. Fold in diced tomatoes and black olives.

Press one refrigerated pie crust in the bottom of a 9-inch pie plate and fill with the mixture. Top with another refrigerated pie crust and press edges to seal.

Cut slits in the center of top pie crust; brush top with beaten egg. Sprinkle with ½ tsp additional oregano, and top with pepperoni slices. Bake 25 to 30 minutes. Let cool 15 minutes before slicing.

Serves 8. Per serving: 474 cals, 30g fat, 83mg chol, 16g pro, 30g carbs, 3g sugar, 1g fiber, 841mg sodium