Time 50m Yield 4 Number Of Ingredients 8 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.
Time 1h10m Yield 6 servings Number Of Ingredients 16 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.
Time 40m Yield 4 Number Of Ingredients 8 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.
Yield 6 servings Number Of Ingredients 17 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.
Time 1h2m Yield 8 individual pot pies, 8 serving(s) Number Of Ingredients 12 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.
Time 55m Yield 6 servings Number Of Ingredients 7 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.
