Cheese-Crusted Pizza Pot Pies

Looking for a cheesy dinner using Pillsbury® pizza crust? Then try these hearty pot pies that are filled with pepperoni and sausage.

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Servings 4

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ingredients 13
Prep Time 40 min
Total Time 60 min

Ingredients

1: package (12 oz) pork sausage links, casings removed, or 3/4 lb ground beef round

2/3: cup chopped onion

2/3: cup finely chopped carrots

1/2: cup chopped green bell pepper

3: cloves garlic, finely chopped

1 1/4: cups marinara sauce

2/3: cup sliced pepperoni (from 8-oz package)

1/3: 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

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Directions

1 Heat oven to 450°F. 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. Stir 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.