Ingredients
1
package (12 oz) pork sausage links, casings removed, or 3/4 lb ground beef round
2/3
cup chopped onion
2/3
cup finely chopped carrots
1/2
cup chopped green bell pepper
3
cloves garlic, finely chopped
1 1/4
cups marinara sauce
2/3
cup sliced pepperoni (from 8-oz package)
1/3
cup chopped pimiento-stuffed green olives
1
cup shredded Italian cheese blend (4 oz)
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
egg, slightly beaten
8
slices (1 oz each) part-skim mozzarella cheese
Fresh oregano sprigs, if desired
Preparation
Heat oven to 450°F. In 12-inch skillet, cook sausage, onion, carrots, bell pepper and garlic over medium heat 10 to 12 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Stir in marinara sauce, pepperoni and olives. Simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cheese blend.
Spray bottoms, sides and rims of 4 (10-oz) individual baking dishes (ramekins) with cooking spray. Spoon meat mixture into dishes. Place on 15x10x1-inch pan.
Unroll dough on large cutting board. Cut in half lengthwise, then cut in half crosswise. Place 1 dough piece over meat mixture in each dish, overlapping rim. Brush with egg. Top each pot pie with 2 slices cheese, overlapping slightly. Bake 16 to 20 minutes or until crust is brown. Garnish with oregano.
