SUPREME PIZZA PIE POCKETS

Supreme Pizza Pie Pockets image

These slice-shaped pizza pockets, filled with all the supreme fixings, are an irresistible weeknight dinner and a clever way to use pie crusts. And with no dusting and rolling, they couldn't be easier-just cut, fold, seal and bake!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 13

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Ingredients

1 tablespoon vegetable oil
1/2 lb bulk Italian sausage
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup diced white mushrooms
2 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup pizza sauce
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning

Steps:

Heat oven to 425°F. In 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
Add bell pepper, onion and mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic and pepper flakes; remove from heat. Stir in sauce and sausage.
Unroll crusts on work surface. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
Spread 2 rounded tablespoons sausage mixture on half of each crust wedge in triangle shape, leaving 1/2-inch border. Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Carefully transfer to large ungreased cookie sheet. Brush with melted butter. Sprinkle with grated Parmesan cheese and Italian seasoning.
Bake 13 to 15 minutes or until crust is golden brown.

Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 0 g