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Supreme Pizza Pie Pockets
Supreme Pizza Pie Pockets
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Prep Time:
35 minutes
Total Time:
50 minutes
Supreme pizza pockets made with pie crust: easy, tasty weeknight dinner - cut, fill, fold, seal, and bake!
Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 lb bulk Italian sausage
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • 1/4 cup diced white mushrooms
  • 2 cloves garlic, finely chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup pizza sauce
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
Instructions:
  • Preheat oven to 425°F. Heat oil in a 10-inch nonstick skillet over medium heat. Cook sausage for 5 to 7 minutes, stirring occasionally, until no longer pink. Transfer cooked sausage to a small bowl using a slotted spoon.
  • Sauté bell pepper, onion, and mushrooms in the skillet with dripping for 3 to 5 minutes until golden and tender. Add garlic and pepper flakes, then mix in sauce and sausage before removing from heat.
  • Unroll the pie crusts on a clean work surface, then cut each crust into 4 wedges to create a total of 8 wedges.
  • On each crust wedge, generously layer the sausage mixture in a triangle shape, leaving a small border. Add a generous amount of mozzarella cheese over the filling. Fold the empty side of the wedge over, sealing the edges with a fork. Place on a large ungreased cookie sheet. Brush with melted butter, then sprinkle with grated Parmesan cheese and Italian seasoning.
  • Bake until the crust turns a beautiful golden brown, for about 13 to 15 minutes.

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