Upside-Down Pizza Pot Pie recipe
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Ingredients
- cooking spray 1 pound Italian sausage links, casings removed 1 small onion, sliced 1 green bell pepper, diced ½ cup sliced fresh mushrooms, or more to taste 2 (8 ounce) cans pizza sauce 1 cup shredded mozzarella cheese, divided 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®)
Nutrition Info
- 629.8 caloriescarbohydrate: 40.2 gcholesterol: 62.7 mgfat: 38 gfiber: 2.8 gprotein: 28.3 gsaturatedFat: 13.3 gservingSize: -sodium: 2174.3 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Upside-Down Pizza Pot Pie
Directions
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Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes, drain and discard grease. Add onion, green bell pepper, and mushrooms, cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
Spoon 1/4 the sausage mixture into each prepared ramekin, top each with 1/4 the remaining mozzarella cheese.
Roll out the crescent roll dough, cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.