Extra Cheese-Sausage-And-Pepperoni Pizza Pot Pie π
π Total Time: 3 hours 35 minutes
π₯ Servings: 16
π½οΈ Yield: 1 large pot pie
Description π
Fun, fatty, and gooey–very well worth the OCCASIONAL(!) indulgence, but this should come tagged with a warning from the Surgeon General! (Husband’s special favorite–when he makes this I get the pleasure of watching a grown man resort to giddy childhood!…Are they ALL like that?!)
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Crushed red pepper flakes | 1/4 – 1/2 teaspoon |
| Hot Italian sausage | 2 links |
| Sweet Italian sausage links | 2 links |
| Eggs | 6 |
| Ricotta cheese | 5 cups |
| Parmesan cheese | 3 cups |
| Fresh basil leaves | 3/4 cup |
| Dried oregano | 1/3 cup |
| Black pepper | 1 teaspoon |
| Mozzarella cheese | 1/2 pound |
| Pizza sauce | 6 cups |
| Pepperoni | 3/4 pound |
| Pizza dough | 2 pounds |
Instructions
-
Prepare Spicy Oil:
- Combine the olive oil and crushed red pepper flakes in a small bowl; set aside.
-
Cook Sausages:
- In a large, heavy skillet, cook both types of sausages in batches over medium heat, stirring often, until browned, about 10-15 minutes.
- Use a slotted spoon to transfer the sausage to a large bowl; stir in the pizza sauce and set aside.
-
Prepare Cheese Mixture:
- In another large bowl, whisk 4 eggs until frothy.
- Stir in the ricotta cheese, Parmesan cheese, basil, oregano, and black pepper until well combined.
-
Assemble Layers:
- Spoon half of the sausage mixture into a shallow 6-quart casserole dish.
- Dollop small spoonfuls of the ricotta mixture over the sauce.
- Sprinkle half of the mozzarella cheese over the ricotta.
- Arrange half of the pepperoni slices over the cheese.
- Repeat the layers with the remaining ingredients.
-
Chill and Preheat:
- Cover the dish with foil and refrigerate for 1-2 hours to allow the flavors to blend.
- Preheat the oven to 375Β°F (190Β°C).
-
Prepare Crust:
- On a lightly floured surface, roll out 3/4 of the pizza dough to about 1/4-inch thickness.
- Trim the dough to fit the shape of the casserole dish, leaving an extra 1-inch border.
- Place the dough over the filling, tucking the edges under and crimping them to seal.
-
Egg Wash:
- Whisk the remaining 2 eggs with 1 tablespoon of water.
- Brush the egg wash over the dough.
-
Cut Out Shapes:
- Roll out the remaining dough and cut out shapes with a small cookie cutter.
- Arrange the shapes over the crust and brush them with the remaining egg wash.
-
Add Spicy Oil:
- Brush the entire crust with the reserved olive oil and crushed red pepper flake mixture.
-
Bake:
- Bake the pot pie, uncovered, for 35-45 minutes, or until the top is golden brown and the filling is heated through.
-
Serve:
- Allow the pot pie to cool on a wire rack for 20 minutes before cutting and serving.
Nutritional Information (Per Serving)
- Calories: 809.9
- Fat: 61.2g
- Saturated Fat: 25.4g
- Cholesterol: 208.5mg
- Sodium: 2288mg
- Carbohydrates: 15.9g
- Fiber: 2.1g
- Sugar: 3.3g
- Protein: 46.9g
Recipe Notes
- This Extra Cheese-Sausage-And-Pepperoni Pizza Pot Pie is a decadent treat, perfect for a special occasion or a hearty weeknight meal.
- Feel free to adjust the amount of crushed red pepper flakes to suit your desired level of spiciness.
- You can customize the toppings by adding your favorite pizza ingredients like mushrooms, bell peppers, or olives.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven for a crispy crust.
- Enjoy this indulgent pot pie with a side salad or garlic bread for a complete meal!
This recipe is sure to be a hit with your family and friends, bringing everyone together for a delicious and comforting meal. So roll up your sleeves, gather your ingredients, and get ready to create a pot pie masterpiece that will have everyone coming back for seconds! π΄π
