Sausage and Ricotta Hand Pies

  • Prep 20 min
  • Total 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


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  • 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.



Expert Tips

  • If you can’t find bulk Italian sausage, use links; remove the casings and crumble when cooking.
  • Try different cheeses in this recipe—cottage cheese can be used in place of the ricotta, or Cheddar, mozzarella or fontina in place of the Italian cheese blend.

Nutrition Information

No nutrition information available for this recipe

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