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Pepperoni Pizza Pot Pie How-To

Pepperoni Pizza Pot Pie How-To
Blogger Gerry Speirs puts a pizzeria twist on personal-size pot pies.
By Gerry Speirs

We have pizza night at least once a week in our house, usually on a Friday as a special treat, or after one of our many school activities. These pot pies can be prepared in the morning and they only take 25 minutes to cook in the oven. 

You can easily adapt these pot pies to suit your own tastes. Next time I think I’ll add some Italian sausage to mine. Making pizza is all about using layers of flavor, so keep that in mind when you build your pot pie. Top it off with a circle of Pillsbury Crescent Recipe Creations Seamless Dough Sheet and you’ll have a tasty and quick dinner with less mess to clean up. 

Try to imagine making this as you would a real pizza, only upside down. First, spoon a few tablespoons of the pizza sauce into the dish. This will help prevent anything sticking to the bottom as it cooks.

spooning sauce in dish

Next add some cheese. I like to use mozzarella because it melts well. Sprinkle a half cup into the dish and spread it out until it’s even.

layer of cheese

Place 4 slices of the pepperoni on top of the cheese making sure to overlap them slightly. Top with one more tablespoons of the sauce. Fill up the last space with more cheese until it’s level with the top of the dish.

layer of pepperoni

Roll out your seamless dough sheet until it’s about a quarter of an inch thick. Use a cookie cutter larger than the circumference of the dish to cut out circles and set aside.

cutting pizza dough with round cutter

Lay a circle of dough on top of the dish and gently tuck it in towards the filling. Brush with beaten egg and place in the oven. Bake at 375°F for about 25 minutes.

placing dough round on top of dish

It’s ready when it’s golden and bubbly. Enjoy!

Pepperoni Pizza Pot Pie


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