Halloween Pizza Pot Pies Recipes

HALLOWEEN PIZZA POT PIES

Steps:

• Heat oven to 375°F. Grease four 10- to 12-ounce casseroles.
• Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
• Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

HALLOWEEN COOKIES AND CREAM WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Pulse the cookies in a food processor to fine crumbs. Remove 1/3 cup crumbs to a medium bowl and reserve the remaining crumbs for the filling.
• Whisk the flour, baking powder, salt and baking soda into the medium bowl with the 1/3 cup crumbs. Set aside.
• Beat together the sugar, butter and vanilla in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour mixture; beat after each addition until just combined.
• Spoon 2 tablespoon-mounds of the batter (a 1-ounce ice cream scoop works well here) onto the prepared baking sheets about 1 inch apart. You should have about 12 cookies per baking sheet.
• Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Reserve the parchment-lined baking sheets.
• While the cookies cool, prepare the filling. Spray a measuring cup and rubber spatula with nonstick cooking spray, then measure out the marshmallow cream and transfer to a medium bowl. Add the cream cheese and orange gel food coloring and combine using a handheld electric mixer. Gently fold in the remaining sandwich cookie crumbs.
• Flip half of the cooled cookies so they are flat-side up; spread each with 1 to 2 tablespoons of the cream cheese filling. Sandwich them with the remaining cookies flat-side down.
• Melt the chocolate in the microwave, stirring halfway through, 1 minute to 1 minute 30 seconds. Dip half of each whoopie pie into the chocolate, letting the excess drip off into the bowl, immediately dip into the sprinkles, then place on the parchment-lined baking sheets to harden, about 15 minutes.

HALLOWEEN PIZZA

Steps:

• Place pizza on a 12-in. pizza pan. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth from red pepper. Cut a stem and eyebrows from green pepper. Make a jack-o'-lantern face on pizza. Bake according to package directions.

PIZZA POT PIES

Steps:

• For the Tomato Sauce:
• Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
• Preheat the oven to 400 degrees F.
• In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

HALLOWEEN FAJITA POT PIE

Steps:

• Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
• In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
• Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

PIZZA POT PIES

Steps:

• Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta and sauté until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
• Preheat the oven to 400°F. In a large bowl, combine the tomato sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly among six 10-ounce ramekins. Roll out the pizza dough 1/2- to 3/4-inch thick, and use a paring knife to cut circles that are 1 inch larger in diameter than the ramekins. Set the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edges of each ramekin. Brush the pizza crust with the olive oil and sprinkle with the Parmesan cheese. Cut a small slit in the top with the paring knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

PIZZA POT-PIES

Steps:

• Preheat oven to 400.
• Sauce:.
• Heat evoo in a saucepan over medium-high heat.
• Add garlic, rosemary, and pancetta, sauté for 5 minutes.
• Add tomatoes and simmer for 15 minutes. Salt and pepper to taste. Set aside.
• Filling:.
• In a large bowl, combine, 3 cups sauce, chicken, vegetables, mozzarella, salt and pepper.
• Fill 4 individual ramekins with the filling, dividing it evenly.
• Cut dough into four small rectangles and stretch over each ramekin.
• Brush the tops of the dough with evoo and a sprinkle of Parmesan cheese.
• Cut a slit in the top for the steam to escape.
• Bake for 25 minutes.