Sausage Pizza Pie Recipes

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SAUSAGE PIZZA PIE



Sausage Pizza Pie image

Add something flavorful to your family's Italian dinner! Enjoy this delicious pizza made with Bisquick® mix and filled with sausage and pizza sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 pound bulk pork sausage
1 can (8 ounces) pizza sauce
1/2 teaspoon dried oregano leaves
2 cups Original Bisquick™ mix
1/4 cup process cheese spread (room temperature)
1/4 cup hot water
Green and red bell pepper rings, if desired
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Move oven rack to lowest position. Heat oven to 375°. Spray large cookie sheet with cooking spray. Cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pizza sauce and oregano; set aside.
  • Stir Bisquick mix, cheese sauce and hot water until soft dough forms. Place on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
  • Spread sausage mixture over dough to within 3 inches of edge. Fold edge over mixture. Top with bell pepper rings. Sprinkle cheese over sausage mixture. Bake 23 to 25 minutes or until crust is light golden brown and cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg

SPICY SAUSAGE PIZZA PIE



Spicy Sausage Pizza Pie image

Spice up your get-together with a pizza pie. Bisquick® mix helps you get it into the oven in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 pound bulk pork sausage
1 can (8 ounces) pizza sauce
1/2 teaspoon dried oregano leaves
2 cups Original Bisquick™ mix
1/4 cup process cheese spread, room temperature
1/4 cup hot water
Green and red bell pepper rings, if desired
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat oven to 375°F. Grease large cookie sheet. Cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pizza sauce and oregano; set aside.
  • Stir Bisquick mix, cheese spread and hot water until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. Spread sausage mixture over crust to within 3 inches of edge. Fold edge over mixture, leaving center open. Top with bell pepper rings. Sprinkle with cheese.
  • Bake 23 to 25 minutes or until crust is light golden brown and cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg

SAUSAGE PIZZA PIE



Sausage Pizza Pie image

Make and share this Sausage Pizza Pie recipe from Food.com.

Provided by Parsley

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package refrigerated reduced-fat crescent rolls
1 lb bulk sweet Italian sausage
2 minced garlic cloves
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup low-fat milk
3 eggs
1/2 teaspoon oregano
1/2 teaspoon basil
salt, to taste

Steps:

  • Preheat oven to 375.
  • Lightly grease/spray a pie dish.
  • Unroll crescent dough and scatter triangles in the pie dish. Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside.
  • In a skillet, brown the sausage with the garlic, onions, and green pepper. Cook, breaking up sausage with a spatula until no longer pink. Drain off fat.
  • Place cooked, drained sausage mixture over crescent dough crust.
  • Top with the drained mushrooms.
  • Evenly pour the tomato sauce over top.
  • Sprinkle with the cheese.
  • In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste). Evenly pour over cheese.
  • Bake at 375 for 35-40 minutes or until set.

Nutrition Facts : Calories 277.2, Fat 15.2, SaturatedFat 7.2, Cholesterol 153.3, Sodium 907.8, Carbohydrate 9.2, Fiber 1.2, Sugar 4.1, Protein 26.4

DEEP-DISH SAUSAGE PIZZA PIE RECIPE - (4.5/5)



Deep-Dish Sausage Pizza Pie Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 10

16-oz. pkg. frozen bread dough, thawed
1 lb. sweet Italian pork sausage, casings removed
2 c. shredded mozzarella cheese
1 green pepper, diced
1 red pepper, diced
28-oz. can diced tomatoes, drained
3/4 t. dried oregano
1/2 t. salt
1/4 t. garlic powder
1/2 c. grated Parmesan cheese

Steps:

  • Press dough into the bottom and up the sides of a greased 13"x9" baking pan; set aside. In a large skillet, crumble sausage and cook until no longer pink; drain. Sprinkle sausage over dough; top with mozzarella cheese. In the same skillet, sauté peppers until slightly tender. Stir in tomatoes and seasonings; spoon over pizza. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 to 35 minutes, until crust is golden. Makes 8 servings.

EASY SAUSAGE PIZZA POT PIE



Easy Sausage Pizza Pot Pie image

This fun new spin on pizza will please the whole family!

Provided by Andi Gleeson

Categories     Main

Yield 4

Number Of Ingredients 10

1 small onion (diced)
1 pound ground Italian sausage (I use turkey sausage.)
6 ounces bag fresh baby spinach
14 ounces canned fire-roasted diced tomatoes with garlic (drained)
8 ounces fresh mozzarella cheese (diced into 1/2" cubes)
1 egg
1/4 cups milk
1/2 cups biscuit baking mix (I used gluten-free mix.)
1/4 teaspoon Italian seasoning
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Spray a 9-inch deep dish or 12" shallow pie pan with cooking spray and set aside.
  • Spray a 12" skillet with cooking spray, and heat over medium-high heat. Add onion and sausage, and saute, crumbling meat as it cooks, until sausage is mostly cooked through.
  • Reduce heat to medium. Stir in half of the spinach, and cook until wilted. Stir in remaining spinach and drained tomatoes. Gently stir and cook until spinach is all wilted.
  • Drain sausage and spinach mixture well, and then pour into pie pain. Spread cubed mozzarella over the top, and gently press cheese into the meat.
  • Stir together egg, milk, biscuit mix, and Italian seasoning. Spread dough over the top of the sausage and cheese. (Note: This dough is a good amount for a 9" dish but doesn't completely cover the 12" dish as shown here. You can double the egg, milk, and biscuit mix if you are using a large pan and would like more coverage.)
  • Sprinkle parmesan over the top, and bake in preheated oven for 25 minutes or until top is brown and cheese is melted. Allow to stand for about 5 minutes before serving.

EASY SAUSAGE PIZZA



Easy Sausage Pizza image

Take all the delicious flavors of this pizza standard and remove all the hassle and fuss. When you're craving pizza and just don't have the time to make homemade, Johnsonville gives you a great alternative that's bursting with big flavor.

Provided by Food Network

Time 30m

Number Of Ingredients 5

1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage
1 12-in. pre-baked packaged pizza crust
1 cup pizza sauce
1 1/4 cups shredded mozzarella cheese, divided
1/2 cup green pepper, chopped

Steps:

  • Remove sausage from casing and pinch into dime-sized pieces.
  • Spread sauce over crust; sprinkle with 1 cup cheese.
  • Add Italian Sausage pieces and green pepper.
  • Top with the remaining cheese.
  • Bake according to crust package directions or
  • until sausage is no longer pink (160 degrees F) and cheese is melted.
  • More great tips, recipes and coupons at Italianville.com

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h15m

Yield one 10-inch deep-dish pizza

Number Of Ingredients 23

1 cup lukewarm water (about 110 degrees F; see Cook's Note)
1 packet active dry yeast
2 tablespoons sugar
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 tablespoons finely diced yellow onion (about 1/4 small onion)
1 teaspoon minced garlic (about 1 large garlic clove)
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Pinch crushed red pepper
1/2 teaspoon kosher salt
One 14.5-ounce can stewed tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed
12 ounces hot Italian sausage, casings removed
2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
1 cup freshly shredded soft Asiago cheese (about 4 ounces)
All-purpose flour, for dusting
6 large basil leaves, torn, for garnish

Steps:

  • For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
  • Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
  • Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
  • For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
  • For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
  • Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
  • Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
  • Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
  • Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

JIMMY DEAN SAUSAGE BREAKFAST PIZZA



Jimmy Dean Sausage Breakfast Pizza image

This pizza is made with a combination of all your favorite breakfast foods, such as sausage, cheese, hash browns, and eggs. Top with thinly sliced red, yellow and green bell peppers for a beautiful (and tasty!) presentation.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Yield 16

Number Of Ingredients 13

2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 (8.5 ounce) cans refrigerated crescent rolls
2 cups frozen hash brown potato cubes, thawed
2 cups shredded sharp Cheddar cheese
6 eggs, lightly beaten
⅓ cup milk
1 teaspoon salt
2 teaspoons black pepper
¼ cup grated Parmesan cheese
⅓ cup diced green bell pepper
⅓ cup diced red bell pepper
⅓ cup diced yellow bell pepper
½ cup thinly sliced green onions

Steps:

  • Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12 inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim.
  • Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan.
  • Bake for 15-20 minutes or until eggs are set and crusts are golden.

ITALIAN SAUSAGE AND PEPPER PIE



Italian Sausage and Pepper Pie image

This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too....

Provided by Raquel Grinnell

Categories     Savory Pies

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 onions, chopped
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
4 garlic cloves
1/4 teaspoon salt
1 teaspoon italian seasoning
1/8 teaspoon cayenne pepper (optional)
5 links Italian sausage (hot, sweet or mild, your choice!)
1 (6 ounce) can tomato paste
1 (8 ounce) package mozzarella cheese, shredded
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degrees.
  • Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
  • Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
  • Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
  • Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
  • Bake for 12 minutes, or until the crust is golden brown.

Nutrition Facts : Calories 422.4, Fat 25.9, SaturatedFat 9.7, Cholesterol 66.2, Sodium 1179, Carbohydrate 27.1, Fiber 3, Sugar 6.4, Protein 20.6

SAUSAGE AND PEPPERONI PIZZA "PIE"



Sausage and Pepperoni Pizza

Provided by Ann Ferguson Ward

Categories     Cheese     Pork     Bake     Kid-Friendly     Sausage     Summer     Bon Appétit     West Virginia     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 pound Italian sausage
1 15-ounce package refrigerated ready pie crusts
1 teaspoon all purpose flour
1 8-ounce package sliced mozzarella
2 cups purchased spaghetti sauce
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces thinly sliced pepperoni
1/2 cup pimiento-stuffed olives, sliced

Steps:

  • Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
  • Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.

PIZZA RUSTICA (A SICILIAN SAUSAGE AND PROSCIUTTO PIE)



Pizza Rustica (A Sicilian Sausage and Prosciutto Pie) image

My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!

Provided by myjo

Categories     Appetizers and Snacks     Pastries

Time 10h30m

Yield 16

Number Of Ingredients 11

2 pounds ricotta cheese
2 pounds bulk Italian sausage
5 large eggs, beaten
1 pound shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon finely chopped parsley
¼ pound prosciutto, chopped
freshly cracked black pepper to taste
2 pounds prepared pizza dough
1 egg
2 tablespoons water

Steps:

  • Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
  • Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
  • Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
  • Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
  • Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

Nutrition Facts : Calories 493 calories, Carbohydrate 32.5 g, Cholesterol 135.1 mg, Fat 26.2 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 11.1 g, Sodium 1279.9 mg, Sugar 4 g

THE BEST SAUSAGE PIZZAS



The Best Sausage Pizzas image

What makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 8

1 batch Best Pizza Dough
1 pound bulk Italian sausage
1 cup pizza sauce
4 cups shredded part-skim mozzarella cheese
1 medium red onion, sliced
1 medium green pepper, chopped
2 cups sliced fresh mushrooms
Optional: Grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves

Steps:

  • Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.

Nutrition Facts : Calories 344 calories, Fat 20g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SAUSAGE PIZZA



Sausage Pizza image

Spicy sausage, onions, mushrooms and plenty of cheese make this pizza from our Test Kitchen a real keeper. It beats the delivery variety every time-and there's no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family's taste.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 slices.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
3/4 pound bulk hot Italian sausage
1/2 cup sliced onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup pizza sauce
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°; with greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain., Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake until golden brown, 12-15 minutes. Or, wrap pizza and freeze for up to 2 months. , To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 754mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

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From kingarthurbaking.com


SPICY TURKEY SAUSAGE PIZZA (THE POWER-UP PIE) RECIPE
Step 1. Remove turkey sausage from its casing, and break into smaller pieces; set aside. Place a prebaked pizza crust on a shallow baking pan. Spread marinara sauce on top of crust. Sprinkle with shredded mozzarella cheese and sausage; bake 10 minutes or until sausage is cooked through and cheese is melted. Top with baby arugula.
From myrecipes.com


SAUSAGE AND PEPPERONI PIZZA PASTA CASSEROLE - DEEP SOUTH DISH
2019-05-19 1 toe garlic, minced. 1/2 teaspoon Italian seasoning. 1 pound minced andouille smoked sausage, spicy or regular. 4 ounces sliced pepperoni. Instructions. Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish. Mix together mozzarella and cheddar cheese and set aside. Prepare pasta al dente according to package directions, drain and ...
From deepsouthdish.com


CHICAGO-STYLE DEEP DISH PIZZA WITH ITALIAN SAUSAGE RECIPE
2022-02-21 Mix the dough: In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the flour, corn meal, salt, yeast and sugar until blended. Add 1/2 cup plus 2 tablespoons room temperature water and mix until combined. If the dough seems dry, add an additional tablespoon or two of water.
From simplyrecipes.com


CLASSIC CAST IRON PIZZA PIE RECIPE | COASTAL LIVING | MYRECIPES
Bake in preheated oven until golden brown and starting to char, 10 to 12 minutes. Let pizza stand 5 minutes; transfer to a cutting board. Repeat with cornmeal and remaining dough round, oil, and salt; spread with 1/4 cup tomato sauce.
From myrecipes.com


SAUSAGE SHEPHERD’S PIE - RICARDO
Place in a 28 x 20-cm (11 x 8-inch) baking dish. Set aside. In the same skillet, brown onions and mushrooms in remaining (15 ml/1 tablespoon) of butter. Season with salt and pepper. Add cabbage and garlic and soften for 2 minutes. Deglaze with broth. Add peas. Spread over sausage meat and press lightly. Spread mashed potatoes over vegetables.
From ricardocuisine.com


TURKEY SAUSAGE SLAB PIZZA PIE - MY OTHER MORE EXCITING SELF
2019-03-26 Recipes, Turkey Recipes, Turkey Tuesday Turkey Sausage Slab Pizza Pie. I hope you’re sitting down. Because I’m quite sure you have to be shocked — perhaps even gobsmacked — that I actually posted a Turkey Tuesday recipe for Turkey Sausage Slab Pizza Pie. It’s only been something like a gazillion weeks since I’ve done this.
From myothermoreexcitingself.com


SAUSAGE AND PEPPERONI PIZZA POT PIE - LIFE WITH JANET
2021-04-01 Instructions. Brown the sausage in a bit of oil and let cool slightly. Place the spaghetti squash in a large mixing bowl with the sausage, tomato sauce, eggs, and seasonings. Mix well and pour into a greased 2 QT baking dish. Bake at 400 degrees for 30-35 minutes, until firm to touch and lightly browned. Remove the dish from the oven and add ...
From lifewithjanet.com


SAUSAGE RICOTTA PEPPERONI PIZZA - DAMN DELICIOUS
2016-11-29 Directions: Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
From damndelicious.net


SAUSAGE BREAKFAST PIZZA RECIPE, CREAM GRAVY {BETTER THAN CASEY’S}
2021-06-30 Place the prepared pizza crust on a baking tray and spread the country white cream sauce (1 cup) all over the surface. Cover the cream sauce with the scrambled eggs, breakfast sausage, spinach (1 cup), grape tomatoes (1 cup), shredded mozzarella cheese (1/2 cup), and shredded cheddar cheese (1/2 cup). Preheat the oven to 425 degrees.
From throwdownkitchen.com


SPICY SAUSAGE PASTA SAUCE RECIPE (PIZZA PIE CAFE COPY CAT RECIPE)
2019-05-06 Brown sausage with the red onions until sausage is cooked. Crumble into small pieces. Drain excess grease and set aside. Melt butter and whisk with flour over medium heat. Before it becomes too "pasty" whisk in the half and half. Whisk continually while adding sugars, garlic, salt, pepper, red pepper flakes, and minced basil.
From clarkscondensed.com


SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST - KING ARTHUR BAKING
Preheat the oven to 425°F. To make the crust: In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough ...
From kingarthurbaking.com


ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE …
2022-01-22 To make the perfect Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese we've included ingredients and directions for you to easily follow. This recipe is considered an intermediate level recipe. The total time to make this recipe will be 3 hr 15 min. You will need a prep time of approximately 15 min … Andouille Sausage Pizza Pie with Onion …
From kitcheninfinity.com


FATHER'S DAY RECIPES - SHOW ME THE YUMMY
2022-06-15 Air Fryer Donuts. Air Fryer Donuts four ways: cinnamon sugar, Krispy Kreme glazed, chocolate frosted, and powdered sugar! These homemade treats are buttery, flaky, and made with refrigerated biscuit dough. Get The Recipe. 5.
From showmetheyummy.com


DEEP-DISH SAUSAGE PATTY PIZZA RECIPE - PILLSBURY.COM
1. Heat oven to 400°F. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice.
From pillsbury.com


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