Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied with a salad.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 pot pies
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.

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  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.

  • Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.

  • Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.

  • Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.

Cook's Notes:

I selected 3 (hot, mild, and Mediterranean) flavors from the deli counter at our grocery store. This combination adds great flavor, eliminating the need for any seasoning. If you like it spicy, add in crushed pepper or other hot sauce like Frank's(R) Red Hot!

For healthier options, switch the sausage with ground turkey or lean chicken. You will need to add seasoning, such as garlic salt, Italian seasoning, and a hot sauce or crushed pepper to get a more flavorful dish. Omit the cheese and use reduced-fat crescent rolls.

Nutrition Facts

630 calories; protein 28.3g 57% DV; carbohydrates 40.2g 13% DV; fat 38g 58% DV; cholesterol 62.7mg 21% DV; sodium 2174.3mg 87% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2016
I used this recipe just for the filling. I divided one ball of dough in half to make two pizzas. I took the dough out of the freezer the night before and let it thaw on the kitchen counter. I then took a ceramic cereal bowl from my kitchen coated it with butter and lined it thickly with provolone cheese slices (mozzarella would work too) so there were no gaps. I made the filling as described using sweet Italian sausage mushrooms onions and diced green peppers. I only put pepper in half of the filling since I can't eat highly acidic foods (it was good with or without). I then then put the filling in the bowls with the cheese and spread the dough over the top. If you stretch the dough a thin over the top and just let the excess hang over the side it makes a nice thick crust when you flip it over. I also brushed some butter on top but you could use olive oil or an egg wash to help brown it. I put the bowls straight onto a pan right into the oven and cooked until browned. Then I flipped it right onto a plate ran a spoon around the edge and pulled the bowl off the top (you can also put an upside-down plate directly on top of the pizza hold them together and then flip the whole thing over to make it easier). Read More
(5)

Most helpful critical review

Rating: 2 stars
05/10/2017
This was the first recipe I tried from Allrecipes that I really didn't like. Perhaps if the crust was different....sorry I just didn't care for this. Read More
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2016
I used this recipe just for the filling. I divided one ball of dough in half to make two pizzas. I took the dough out of the freezer the night before and let it thaw on the kitchen counter. I then took a ceramic cereal bowl from my kitchen coated it with butter and lined it thickly with provolone cheese slices (mozzarella would work too) so there were no gaps. I made the filling as described using sweet Italian sausage mushrooms onions and diced green peppers. I only put pepper in half of the filling since I can't eat highly acidic foods (it was good with or without). I then then put the filling in the bowls with the cheese and spread the dough over the top. If you stretch the dough a thin over the top and just let the excess hang over the side it makes a nice thick crust when you flip it over. I also brushed some butter on top but you could use olive oil or an egg wash to help brown it. I put the bowls straight onto a pan right into the oven and cooked until browned. Then I flipped it right onto a plate ran a spoon around the edge and pulled the bowl off the top (you can also put an upside-down plate directly on top of the pizza hold them together and then flip the whole thing over to make it easier). Read More
(5)
Rating: 4 stars
11/17/2016
The crescent roll dough is too sweet and takes away from all the other favours. I did a three cheese blend of mozzarella old white cheddar and provolone. I also added a bit of parm on top with fresh basil. The crust sweetness drowned it all out. Add a real crust or pizza dough. Read More
(4)
Rating: 5 stars
04/23/2018
We did it! For being a couple of 16/17 year olds we did pretty good. It tasted good. I m writing this review while it s baking so hopefully it s edible Read More
(2)
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Rating: 5 stars
08/28/2015
LOVED IT!!! Great new way to make individual pizzas for a very picky family!! Read More
(1)
Rating: 2 stars
05/10/2017
This was the first recipe I tried from Allrecipes that I really didn't like. Perhaps if the crust was different....sorry I just didn't care for this. Read More
Rating: 5 stars
05/04/2019
Used biscuit dough for the tops instead of crescent rolls. I also listened to the suggestion of using three cheeses instead of mozzarella. I have made them with ground meat and sausage. Everyone has enjoyed them thus far! Read More
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Rating: 5 stars
09/24/2020
This was really good. I think the recipe made too much filling, or maybe my ramekins are just smaller than normal. It’s okay though, because I think the leftovers will be good on spaghetti. Read More
Rating: 5 stars
07/24/2016
easy to make! our family loved loved loved it! Read More
Rating: 5 stars
08/31/2018
This recipe is awesome! Read More