Italian Sausage and Pepper Pie
"This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too...."
photo by Raquel Grinnell
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 4 garlic cloves
- 1⁄4 teaspoon salt
- 1 teaspoon italian seasoning
- 1⁄8 teaspoon cayenne pepper (optional)
- 5 links Italian sausage (hot, sweet or mild, your choice!)
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) package mozzarella cheese, shredded
- 1 (8 ounce) package refrigerated crescent dinner rolls
directions
- Preheat oven to 425 degrees.
- Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
- Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
- Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
- Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
- Bake for 12 minutes, or until the crust is golden brown.
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Reviews
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I modified this a bit. My husband won't eat onions so I left them out and increased amount of peppers to 4. Also, I didn't feel like making it into a pie so I just made the croissants separately and served the sausage and peppers over rice. For seasonings, I used cayenne, crushed red peppers, basil, oregano, salt and pepper. -
So YUMMY! I've made this several times and is one of my favorite things to make for flavor and ease. I don't add the salt because the sausage and tomato paste provide enough. The only problem with this recipe is I always have seconds! Thank you for the recipe even if it does sabotage my will power! -
We really liked this. I took Meezer Girls suggestion and used regular double pie crust. It did have to bake abit longer for me as I had my oven temp set to low. I only used 1 large onion and 1 tsp salt. I think I will add a small amount of sugar next time to cut the bite of the tomato paste. My husband and I agree that the sausage needs to be between nickle and quarter size or the tomato taste is the main flavor. Very quick and easy! Thanks for posting!
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Fantastic flavor!! I used sweet sausage and added extra Italian seasoning. Next time I think I will try the pie with a normal double pie crust . This pie was very easy to make...quick too...and it took care of our pepper and onion craving. Thanks for posting, this made Sunday dinner a breeze!
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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