Pizzapotpies Recipes

Steps:

• For the Tomato Sauce:
• Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
• Preheat the oven to 400 degrees F.
• In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

Steps:

• Special equipment: 6 (10-ounce) ramekins
• For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
• Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

Steps:

• Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
• Preheat the oven to 400 degrees F with a rack in a lower position.
• Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
• Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
• Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
• Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

Steps:

• Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
• Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
• Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.
• Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.
• Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.

Steps:

• Heat oven to 400ºF.
• Spray 6 (4-oz.) ramekins with cooking spray, taking care to evenly coat inside and top of rim of each ramekin with cooking spray.
• Remove casings from sausage, if necessary; crumble sausage into large skillet sprayed with cooking spray. Add vegetables; cook on medium heat until sausage is evenly browned, stirring frequently. Remove skillet from heat; stir in pizza sauce. Spoon into prepared ramekins; top with mozzarella.
• Cut pizza dough into 6 pieces; roll each into 4-1/2-inch round on lightly floured surface. Press 1 round over top of each filled ramekin; press gently onto rim of ramekin to seal. Brush with oil; sprinkle with Parmesan. Cut small slit in top of each crust to vent steam; place on foil-covered baking sheet.
• Bake 25 to 30 min. or until golden brown.

Steps:

• Preheat oven to 350 degrees.
• Stir fry mushrooms and green onions for several minutes in oil or butter.
• Combine cooked mushrooms/green onions, ham, pepperoni, pizza sauce, Italian seasoning, pineapple and cheese in bowl.
• Separate Pillsbury Grands in half. There should be a smaller top half and larger bottom.
• Take the larger bottom and roll out into circle on a floured surface with a rolling pin to fit into a greased muffin tin or 6 oz custard cup. Make sure the biscuit round is large enough to overlap the tin.
• Fill with meat and cheese mixture.
• Take top of biscuit and flatten out enough to cover top.
• Brush sides of biscuit top and bottom with beaten egg and pinch the top and bottom of the biscuits together.
• Brush top of pot pie with beaten egg and sprinkle with sesame seeds.
• Bake 20 to 25 minutes at 350 degrees or until crust in deep golden brown.
• Let stand for 5 minutes before removing from muffin tin or custard cups.

Steps:

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

Steps:

• Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta and sauté until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
• Preheat the oven to 400°F. In a large bowl, combine the tomato sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly among six 10-ounce ramekins. Roll out the pizza dough 1/2- to 3/4-inch thick, and use a paring knife to cut circles that are 1 inch larger in diameter than the ramekins. Set the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edges of each ramekin. Brush the pizza crust with the olive oil and sprinkle with the Parmesan cheese. Cut a small slit in the top with the paring knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

Steps:

• Stir sauce into cooked meat. Spoon into 13 X 9 inch pan. Top with mozzarella and 1/2 cup of the parmesan.
• Roll out crust into 13 X 9 inch rectangle. Place over cheese and meat mixture. Seal edges.
• With knife cut small slit into crust to vent. Brush with egg and sprinkle with remaining parmesan cheese.
• Bake for 30-35 minutes until browned on top. Let stand 5 minutes before serving.