Halloween Pizza Pot Pies Recipes

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PIZZA POT PIE



Pizza Pot Pie image

A fun new take on deep dish pizza.

Provided by photog_grrl

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 55m

Yield 8

Number Of Ingredients 9

1 pound ground sausage
1 (15 ounce) package pastry for a 9-inch double-crust pie
1 (14 ounce) jar marinara sauce
1 green bell pepper, diced
1 yellow onion, diced
2 cups shredded mozzarella cheese
Italian seasoning, or to taste
garlic powder, or to taste
10 pepperoni slices, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into the bottom of a 9-inch cake pan.
  • Combine sausage, marinara, green bell pepper, and onion in a bowl. Fill the bottom crust with marinara mixture and top with mozzarella cheese. Cover with the second crust, crimping the edges to seal. Cut an "x" in the top crust to release steam. Sprinkle Italian seasoning and garlic powder over top crust and arrange pepperoni over seasonings.
  • Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 532.5 calories, Carbohydrate 33.6 g, Cholesterol 54.2 mg, Fat 35.3 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 11.9 g, Sodium 1178.1 mg, Sugar 6.3 g

HALLOWEEN PIZZA POT PIES



Halloween Pizza Pot Pies image

You can't help but smile back at this casserole. It has the all-time favorite flavor--pizza!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 pound lean ground beef or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (8 ounces) pizza sauce
1 can (4 ounces) sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick™ mix
1/4 cup very hot water

Steps:

  • Heat oven to 375°F. Grease four 10- to 12-ounce casseroles.
  • Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
  • Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

Nutrition Facts : Calories 480, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 900 mg

UPSIDE-DOWN PIZZA POT PIE



Upside-Down Pizza Pot Pie image

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.

Provided by Mrs. Mistry

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound Italian sausage links, casings removed
1 small onion, sliced
1 green bell pepper, diced
½ cup sliced fresh mushrooms, or more to taste
2 (8 ounce) cans pizza sauce
1 cup shredded mozzarella cheese, divided
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®)

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.

Nutrition Facts : Calories 629.8 calories, Carbohydrate 40.2 g, Cholesterol 62.7 mg, Fat 38 g, Fiber 2.8 g, Protein 28.3 g, SaturatedFat 13.3 g, Sodium 2174.3 mg, Sugar 10.2 g

HALLOWEEN FAJITA POT PIE



Halloween Fajita Pot Pie image

Fajita-style chicken pot pie is anything but scary when you're armed with a box of Bisquick® mix. A cheesy biscuit topping makes pot pie delicious, and squeezable ketchup makes it fun.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 teaspoon vegetable oil
1/2 medium bell pepper, cut into 1/2-inch strips
2 cups cut-up cooked chicken
1 3/4 cups Old El Paso™ Thick 'n Chunky salsa
1/4 cup water
1 cup Original Bisquick™ mix
1/3 cup shredded Monterey Jack cheese
1/2 cup milk

Steps:

  • Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
  • In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
  • Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 1 1/2 g

PIZZA POT PIES



Pizza Pot Pies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan

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.

PIZZA POT PIE



Pizza Pot Pie image

Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese goodness by using store-bought pizza dough and extra-melty sliced Havarti from the deli case.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 12

8 ounces store-bought pizza dough
2 tablespoons olive oil
3 cloves garlic, roughly chopped
1 green bell pepper, roughly chopped
1 small yellow onion, roughly chopped
1 pound sweet Italian sausage, casings removed
One 24-ounce jar marinara sauce
1/2 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
12 ounces sliced Havarti

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.

CHICAGO PIZZA POT PIE



Chicago Pizza Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h10m

Yield 4 pizzas

Number Of Ingredients 13

One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional

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.

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