Prep Time::20 mins
Cook Time::25 mins
Additional Time::10 mins
Total Time::55 mins
Servings::4
Yield::4 pot pies
Ingredients
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®)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease 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 of the sausage mixture into each prepared ramekin; top each with 1/4 of the remaining mozzarella cheese.
Roll out crescent dough; cut dough into 4 equal pieces. Cover each ramekin with a piece of crescent dough, wrapping dough around the edges to seal in filling. Arrange 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.
Tips
I selected 3 sausage flavors (hot, mild, and Mediterranean) from the deli counter at our grocery store. This combination adds great flavor, eliminating the need for any seasoning. If you like it spicy, add crushed pepper or hot sauce like Frank's Red Hot.
You can substitute ground turkey or lean chicken for sausage for a healthier option. To get a more flavorful dish, you will need to add seasonings, such as garlic salt, Italian seasoning, crushed pepper, or a hot sauce. Omit the cheese and use reduced-fat crescent rolls.