Pizza Puff Pot Pie w/Cheese filled crust
Chef Trips takes two beloved classics and creates a glorious mashup, the Pizza Puff Pot Pie! A rich, savory filling loaded with Italian sausage, pepperoni, melty mozzarella, and classic pizza seasonings is tucked inside a flaky puff pastry crust, with gooey cheese sticks baked right into the edge for that perfect pull-apart, stuffed-crust experience.It’s hearty, fun, and deeply comforting, everything you love about pizza and pot pie combined in one outrageous, shareable dish. Whether you’re feeding a hungry family or looking for the ultimate game-day centerpiece, this one is guaranteed to disappear fast.Pure comfort food magic, and yes, it’s BEAUTIFUL!
Ingredients
- 2 Pie crusts tops & bottoms for two pies
- 1 lb of Italian sausage
- 1 tbsp of Olive oil
- ½ of an Onion diced
- 3 cloves of minced Garlic
- ½ of a Green pepper diced
- 1 tbsp of Paprika
- 2 tsp of Italian seasoning
- 2 tsp of Garlic powder
- 1 tsp of Salt
- ½ cup of Mushrooms optional
- 1 15 oz can of Tomato sauce
- 1 small can of Black olives optional
- 8 Mozzarella cheese sticks
- 10 slices of Provolone cheese
Instructions
- In a pot over medium-low heat, add the olive oil, then break up and brown the Italian sausage.
- Mix in the garlic, onion, and green pepper halfway through browning the meat.
- Add the seasonings, mixing well. Let the pot simmer for a few minutes, stirring occasionally.
- Mix in the mushrooms (if using).
- Stir in the tomato sauce.
- Mix well, adding seasonings to taste. Simmer for 3 to 5 minutes.
- Mix in the (optional) black olives.
- Set the pot aside to cool.
- To prepare the dough, lay it out flat on the baking pan, then roll the mozzarella cheese sticks all the way around into the edges of the dough, tucking in.
- Once the edges are filled with the cheese sticks, cover the bottom with the slices of provolone cheese.
- Fill the pie evenly with the meat mixture, then cover with the top crust, tucking the edges under the cheese edges.
- Cut venting slits into the top crust, then bake for 30 – 40 minutes at 425° (until the crust is golden brown).
- ENJOY!