lundi 7 mars 2016

Pizza Pot Pie









Forks
1 box of Pillsbury Pie Crust (the 2 pack)
9″ round cake pan
2 cups Shredded Mozzarella
1-lb. mostly cooked Sausage
8 oz. Cream Cheese
1 cup Cherry Tomatoes..sliced in half
1/4 cup Black Olives
A handful of sliced Pepperoni to cover the top
Oregano
1 Egg for Egg Wash
A food processor..optional~but helpful!
Directions:
Blend (in the food processor, or by hand) together the Cream Cheese, Mozzarella, and some Oregano until smooth. Set aside…
Brown up the Sausage until it’s either fully cooked, or almost done cooking through.
Add the Cheese mixture in with the hot Sausage mixture, the heat from the Sausage will melt the Cheese a bit and help it to mix up!  Fold in the Tomatoes and Black Olives, until it’s all combined…
Place one of the Pie Crusts evenly into the bottom of the pan and fill it with the filling…
Top it with the other Pie Crust and crimp the edges to seal it.
Slice an “X” into the center for steam release.
Now brush the top with some egg wash…
Sprinkle it with Oregano, and top it with as much Pepperoni as you’d like…
Bake it at 350 for approx. 35-45 minutes, or until it’s golden and hot.  Let it cool before cutting into it…

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