Best Italian Pot Pie With Parmesan Cheese Crust Recipes

Italian Pot Pies image

Provided by Lori Mama

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon italian seasoning
2 carrots, finely chopped
1 lb lean hamburger
2 cups tomato sauce, your favorite
salt and pepper, to taste
1 cup flour
1/4 cup parmesan cheese, grated
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon rosemary, crushed
4 tablespoons butter, melted
1/2 cup milk

Steps:

Preheat oven to 450 degrees.
In a large skillet, heat oil and add chopped onion and carrots.
Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
Add garlic and cook until fragrant.
Add seasonings/sauce and mix.
Cook until thickened. approximately 10 minutes.
Spoon mixture into 4 8 oz. ramekins.
Set aside.
In mixing bowl whisk together the dry ingredients.
Make a well in the centre and add the wet ingredients.
Combine just until moistened.
Mound spoonfuls of dough on top of the ramekins.
Place on rimmed baking sheet.
Place in oven and bake 10-12 minutes.
Test doneness with toothpick.

Nutrition Facts : Calories 548.6, Fat 29.8, SaturatedFat 14.2, Cholesterol 114, Sodium 1378.7, Carbohydrate 38.8, Fiber 4.1, Sugar 8, Protein 31.8

Italian Pot Pies image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

Italian Pot Pie image

Yield 8 servings

Number Of Ingredients 12

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

Steps:

Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-–5 minutes or until browned, breaking into crumbles using Mix 'N Chop.Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix 'N Scraper®. Stir in pizza sauce and tomatoes; cook 1-–2 minutes or until simmering. Cover; remove from heat.Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.Bake, uncovered, 12-–15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.

Nutrition Facts :

Italian pizza pot pie image

Provided by sherry monfils

Categories Pizza

Time 45m

Number Of Ingredients 12

1 refrigerated pie dough
2 Tbsp olive oil
1 tsp crushed italian herbs
1/2 lb cooked, crumbled sweet italian-style sausage
8 oz softened cream cheese
1-1/2 c shredded good quality italian style cheese
1-1/2 tsp crushed italian herbs
1 c sliced fresh mushrooms
1-1/2 c frozen mixed peppers, green,, red, yellow, a l ittle bit thawed and diced
1-1/2 c pasta sauce, i used prego marinara, ( you can use more or less, to your liking.)
10 slice pepperoni slices, ( between 10-15, depending on how many you want.)
2 Tbsp grated parmesan cheese

Steps:

1. Heat oven to 425. Lightly spray a 9" deep dish pie pan. Place the 1st pie shell in bottom of pan, brush w/ 1 tbsp oil , sprinkle w/ 1 tsp Italian herbs.In large skillet, over med-high heat, add 1 tsp oil. Add sausage crumbles, ( if not already cooked,) mixed peppers and mushrooms. Cook until sausage is fully cooked, let cool.
2. In large bowl, mix together cream cheese, shredded cheese and 1 tsp Italian herbs. Spoon in the sausage mix, mix well. Pour in the pasta sauce, mix well and spoon into pie shell.
3. Top with the remaining pie shell. Cut vents in top. Brush w/ remaining oil, sprinkle w/ Parmesan cheese. Place pepperoni slices on top. To prevent crust from burning, place strips of foil on edges of crust. Bake about 25 mins, taking foil off the edges the last 5 mins until crust is golden brown.