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Pepperoni Pizza Pot Pies

Pepperoni Pizza Pot Pies
  • Prep 15 min
  • Total 40 min
  • Ingredients 6
  • Servings 4
Shake up pizza night with a flavorful twist on personal-size pot pies.
By Gerry Speirs
Created December 23, 2013


  • 3/4 cup pizza sauce
  • 4 cups shredded mozzarella cheese (16 oz)
  • 6 oz sliced pepperoni
  • All-purpose flour
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 egg, beaten


  • 1
    Heat oven to 375°F.
  • 2
    In each of 4 (2-cup) ovenproof ramekins or individual baking dishes, place 2 tablespoons pizza sauce. Sprinkle 1/2 cup cheese over sauce in each ramekin. Arrange 4 slices pepperoni, overlapping slightly, on top of cheese in each ramekin. Spread 1 tablespoon of pizza sauce over pepperoni in each. Fill each with another 1/2 cup cheese.
  • 3
    Sprinkle work surface with flour. Unroll dough onto work surface; sprinkle dough with flour. Use round cookie cutter to cut out 4 rounds of dough slightly larger than top of ramekin. Place 1 round on top of each ramekin; gently press down dough. Brush dough with beaten egg.
  • 4
    Bake 25 minutes or until crust is golden brown.

  • Use plenty of flour when unrolling the dough sheet. This will prevent the dough from sticking to the surface.
  • Make sure the cookie cutter you use is slightly larger than the circumference of your ramekin.

No nutrition information available for this recipe
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