Best 5 Sausage And Pepperoni Pizza Pie Recipes

PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE

Steps:

• Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.

EXTRA CHEESE-SAUSAGE-AND-PEPPERONI PIZZA POT PIE

Steps:

• Combine the oil and red pepper flakes in a small bowl; set aside.
• In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
• Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
• In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
• Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
• Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
• Repeat with remaining sauce, ricotta mixture, and mozzarella.
• Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
• Preheat oven to 375*F.
• On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
• Place dough over the filling, turn edges under, and crimp.
• Whisk the remaining egg with 1 tablespoons.
• water; brush some over the dough.
• Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
• Brush the entire crust with the reserved olive oil-pepper flake mixture.
• Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
• Cool on a wire rack for 20 minutes before cutting and serving.

SAUSAGE AND PEPPERONI PIZZA "PIE"

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.

SAUSAGE PIZZA PIE

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.

PIZZA RUSTICA (A SICILIAN SAUSAGE AND PROSCIUTTO PIE)

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.