RANCH PIZZA PIE
Provided by Ree Drummond : Food Network
Time 1h55m
Yield 4 to 6 servings (two 12-inch pies)
Number Of Ingredients 13
Steps:
- Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
- Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
- On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
- Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
- Preheat the oven to 425 degrees F.
- Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
- Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.
COUNTRY PIZZA PIE
This hearty sausage dish has been a family favorite for over 20 years. My four children were raised on it.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the eggs, cheddar cheese, milk, oregano and pepper. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Spread pizza sauce over sausage mixture; top with cheese. Bake 5-8 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 516 calories, Fat 34g fat (16g saturated fat), Cholesterol 218mg cholesterol, Sodium 920mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
COUNTRY PEACH PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
- Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
- Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
- Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
- Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
COUNTRY PIE
This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner.
Provided by Patti Pierce-Stone
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
- In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 23.5 g, Fiber 3.3 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 1452.4 mg, Sugar 5.8 g
EASTER PIZZA PIENA PIE
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 13 3/4-by-9 1/2-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.
- Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.
- Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.
- With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.
- Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.
COUNTRY PIE
Men seem to really enjoy this simple yet tasty beef and rice pie. They always ask for seconds.-Zelma Hartman, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts :
COUNTRY PIE
This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.
Provided by Lizzybob
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
- Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
- Set aside.
- Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
- Pour on top of crust.
- Cover with foil and bake at 350 for 25 minutes.
- Sprinkle with rest of cheese & bake 10 -15 more minutes or.
- until cheese is melted.
BACKCOUNTRY PIZZA CRUST
From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make.
Provided by rochsann
Categories European
Time 1h15m
Yield 2 12-inch crusts, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
- In large bowl, combine flour, salt, olive oil, honey, and cold water.
- Add yeast mixture and stir to blend.
- Knead by hand until smooth and glossy, about 10 minutes.
- Form into ball and place dough in oiled bowl, turning to coat entire surface.
- Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees.
- Divide in half, and shape each piece into a 12-inch round.
- (May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.).
- Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.
Nutrition Facts : Calories 443.2, Fat 8.1, SaturatedFat 1.1, Sodium 589.2, Carbohydrate 79.3, Fiber 4.4, Sugar 4.6, Protein 13.1
More about "country pizza pie recipes"
CHICAGO THIN-CRUST PIZZA | COOK'S COUNTRY RECIPE
From cookscountry.com
28 BEST PIZZA RECIPES - BEST RECIPES FOR PIZZA NIGHT
From countryliving.com
CAMPFIRE RECIPE: HOW TO MAKE PIZZA MOUNTAIN PIES
From angelatravels.com
GRANDMA PIE PIZZA RECIPE - JASMINE SMITH | FOOD & WINE
From foodandwine.com
10 BEST PIE CRUST PIZZA RECIPES | YUMMLY
From yummly.com
GRANDMOM'S PIZZA PIE: A FAMILY TRADITION - THE BUCKET …
From ericgamble.com
COUNTRY BREAKFAST POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
37 PIZZA RECIPES TO MAKE YOUR PERFECT PIE | EPICURIOUS
From epicurious.com
COUNTRY BEEF POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
COOK'S COUNTRY CHICAGO PIZZA RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
QUICK AND EASY PIZZA POT PIE - THE SEASONED MOM
From theseasonedmom.com
15 PIE CRUST PIZZA RECIPE - SELECTED RECIPES
From selectedrecipe.com
PIZZA RUSTICA RECIPE (ITALIAN EASTER PIE) | KITCHN
From thekitchn.com
HOMEMADE CHERRY DESSERT PIZZA - THE COUNTRY COOK
From thecountrycook.net
PIZZA PIE WITH PREMADE PIE CRUST | GATHERED IN THE KITCHEN
From gatheredinthekitchen.com
BEST PIZZA RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
PIZZA "PIE"
From recipepizza.com
3 EASY WAYS TO MAKE DELICIOUS CAMPING PIZZA | TAKE THE TRUCK
From takethetruck.com
COUNTRY PIZZA PIE | RECIPE | RECIPES, PIZZA PIE, FOOD
From pinterest.com
EASY APPLE DESSERT PIZZA(+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
PIZZA MOUNTAIN PIE
From inspiredbycharm.com
~ MY GUYS ITALIAN-AMERICAN SICILIAN-STYLE PIZZA PIE~
From bitchinfrommelanieskitchen.com
15 AMAZING CLAM PIZZA RECIPES YOU CAN MAKE NOW - PIZZERIA ORTICA
From pizzeriaortica.com
NEW HAVEN CLAM PIE PIZZA RECIPE - COUNTRY LIVING
From countryliving.com
PIZZA MOUNTAIN PIE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
WHAT COUNTRY INVENTED PIZZA - COOKING TOM
From cookingtom.com
PIE – COUNTRY PIZZA
From countrypizza.ca
CHEESY BIRRIA PIZZA | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
FROZEN PEANUT BUTTER PIZZA PIE - PIZZA RECIPE
From recipepizza.com
AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO ...
From christinascucina.com
TOP CAMPING PIZZA RECIPES MADE OVER THE CAMPFIRE
From letscampsmore.com
RECIPE: COUNTRY STYLE ONE CRUST APPLE PIE - BRUCE BRADLEY
From brucebradley.com
15 PIZZA PIE CRUST RECIPE - SELECTED RECIPES
From selectedrecipe.com
50+ HOMEMADE PIZZA RECIPES YOUR FAMILY WILL LOVE - MYRECIPES
From myrecipes.com
COUNTRYPIE PIZZA CO MENU - 343 MAIN ST, ASHFIELD, MA 01330 PIZZA ...
From slicelife.com
80+ DELICIOUS MOUNTAIN PIE RECIPES - DELISHABLY
From delishably.com
COOK'S COUNTRY PIZZA DOUGH - THERESCIPES.INFO
From therecipes.info
CLASSIC PIZZA DOUGH | COOK'S COUNTRY RECIPE
From cookscountry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love