Description
These individual pizza pot pies are filled with gooey cheese, pepperoni, and pizza sauce, all wrapped in a flaky pie crust. A fun and delicious twist on classic pizza.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup sliced mushrooms
- 1 clove garlic, minced
- 1 (14 oz) jar pizza sauce
- 1/2 cup sliced pepperoni
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, heat olive oil. Add onion, bell pepper, and mushrooms; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in pizza sauce and pepperoni; remove from heat.
- Unroll pie crusts and cut each into 4 equal squares. Press each square into a greased muffin tin cup, allowing edges to overhang.
- Fill each crust with a spoonful of the sauce mixture, then top with a generous amount of mozzarella and Parmesan cheese.
- Fold the overhanging crust edges over the filling, pinching to seal. Brush tops with beaten egg.
- Bake for 15-18 minutes, until golden brown and bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the fillings with your favorite pizza toppings like cooked sausage, olives, or jalapeños. Serve with extra pizza sauce for dipping.
Nutrition
- Calories: 320 kcal
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 24 g
- Protein: 14 g