upside-down pizza pot pie

Ingredients

• Servings: 4
• cooking spray
• 1 pound italian sausage links, casings removed
• 1 small onion, sliced
• 1 green bell pepper, diced
• 1/2 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®)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.