Best Sausage And Pepperoni Pizza Pie Recipes

Sausage and Pepperoni Pizza

Provided by Ann Ferguson Ward

Yield Serves 6

Number Of Ingredients 8

1 pound Italian sausage
1 15-ounce package refrigerated ready pie crusts
1 teaspoon all purpose flour
1 8-ounce package sliced mozzarella
2 cups purchased spaghetti sauce
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces thinly sliced pepperoni
1/2 cup pimiento-stuffed olives, sliced

Steps:

Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.

Extra Cheese-Sausage-And-Pepperoni Pizza Pot Pie image

Provided by JamesDeansGirl

Time 3h35m

Yield 16 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1/4-1/2 teaspoon crushed red pepper flakes
2 lbs hot Italian sausage, cut in 1 inche pieces
2 lbs sweet Italian sausage links, cut in 1 inch pieces
6 cups jarred pizza sauce (or your favorite recipe)
5 large eggs
3 cups ricotta cheese
3/4 cup freshly grated parmesan cheese
1/3 cup chopped fresh basil leaf
1 tablespoon dried oregano
1/2 teaspoon black pepper
6 cups shredded mozzarella cheese
3/4 lb pepperoni, thinly sliced
2 lbs prepared pizza crust

Steps:

Combine the oil and red pepper flakes in a small bowl; set aside.
In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
Repeat with remaining sauce, ricotta mixture, and mozzarella.
Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
Preheat oven to 375*F.
On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
Place dough over the filling, turn edges under, and crimp.
Whisk the remaining egg with 1 tablespoons.
water; brush some over the dough.
Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
Brush the entire crust with the reserved olive oil-pepper flake mixture.
Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
Cool on a wire rack for 20 minutes before cutting and serving.

Nutrition Facts : Calories 809.9, Fat 61.2, SaturatedFat 25.4, Cholesterol 208.5, Sodium 2288, Carbohydrate 15.9, Fiber 2.1, Sugar 3.3, Protein 46.9

Sausage Pizza Pie image

Provided by Parsley

Categories Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package refrigerated reduced-fat crescent rolls
1 lb bulk sweet Italian sausage
2 minced garlic cloves
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup low-fat milk
3 eggs
1/2 teaspoon oregano
1/2 teaspoon basil
salt, to taste

Steps:

Preheat oven to 375.
Lightly grease/spray a pie dish.
Unroll crescent dough and scatter triangles in the pie dish. Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside.
In a skillet, brown the sausage with the garlic, onions, and green pepper. Cook, breaking up sausage with a spatula until no longer pink. Drain off fat.
Place cooked, drained sausage mixture over crescent dough crust.
Top with the drained mushrooms.
Evenly pour the tomato sauce over top.
Sprinkle with the cheese.
In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste). Evenly pour over cheese.
Bake at 375 for 35-40 minutes or until set.