Sausage and Ricotta Hand Pies

Pie for dinner? Sure! These simple, savory hand pies are filled with Italian sausage and cheese.

  • prep time 20 min
  • total time 35 min
  • ingredients 6
  • servings 12


tablespoon olive oil
lb bulk mild Italian pork sausage
cup ricotta cheese
cup shredded Italian cheese blend
cans (11 oz each) Pillsbury™ refrigerated thin pizza crust
egg, beaten
  • 1 Heat oven to 375°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2 In 10-inch skillet, heat oil over medium heat. Cook sausage in oil 5 to 8 minutes, stirring occasionally until no longer pink. Remove from heat; stir in cheeses.
  • 3 Unroll dough on lightly floured work surface. Using 4-inch round cookie cutter, cut 6 rounds from each crust. (Reroll scraps and cut additional rounds, if desired). Lightly brush rounds with egg.
  • 4 Spoon 1 heaping tablespoon sausage mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Lightly brush tops with egg.
  • 5 Bake 10 to 15 minutes or until golden brown. Serve warm.
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