Description
Cheesy Pizza Pot Pies bring classic Italian comfort to your dinner table with a delightful twist. Crispy pastry crusts and rich marinara sauce create an irresistible meal you’ll want to savor again and again.
Ingredients
Scale
- 1 refrigerated pie crust (or puff pastry)
- 2 cups marinara or pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup cooked sausage or pepperoni (chopped)
- 1/2 cup diced bell peppers
- 1/2 cup sliced mushrooms
- 1 tsp Italian seasoning
- 1 egg (beaten, for egg wash)
Instructions
- Heat the oven to 400F (200C) and prepare individual oven-safe ramekins with a light coating of cooking spray.
- Layer the base of each ramekin with marinara sauce, creating a rich foundation for the filling.
- Distribute crumbled sausage evenly across the sauce, ensuring consistent flavor throughout the dish.
- Add a colorful mix of diced bell peppers and sliced mushrooms over the sausage layer.
- Generously sprinkle mozzarella cheese to cover the vegetable and meat mixture.
- Dust the top with Italian seasoning for an aromatic herb profile.
- Carefully stretch pie crust and cut into circles slightly wider than the ramekin edges.
- Gently drape the crust over each filled ramekin, pressing and crimping the edges to create a tight seal.
- Whisk an egg and delicately brush the crust surface to promote a glossy, golden appearance.
- Transfer ramekins to the preheated oven and bake for 20-25 minutes until the crust turns a beautiful golden brown and becomes crisp.
- Remove from oven and let the pot pies rest for 3-5 minutes to allow filling to set and cool slightly.
- Serve immediately while warm, allowing guests to break through the flaky crust into the savory interior.
Notes
- Customize toppings by swapping sausage with plant-based alternatives for vegetarian friends or using gluten-free pie crust for those with dietary restrictions.
- Enhance flavor depth by roasting bell peppers and mushrooms beforehand, which caramelizes their natural sugars and intensifies the overall taste profile.
- Prevent soggy bottom crusts by placing ramekins on a preheated baking sheet, ensuring crisp and golden pastry edges every single time.
- Make ahead and freeze unbaked pot pies for quick weeknight meals, storing them wrapped tightly for up to one month without compromising texture or taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2
- Calories: 715 kcal
- Sugar: 10 g
- Sodium: 1100 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 140 mg