Get ready to transform your dinner routine with a mouthwatering mashup that combines the best of pizza and pot pie in one irresistible dish! These Shamrock Pizza Pot Pies are about to become your new obsession - a crispy, golden-crusted treasure packed with gooey cheese, vibrant vegetables, and all the pizza flavors you crave. Whether you're looking to impress your family or create a show-stopping meal that's both fun and delicious, this recipe is your ticket to culinary stardom!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 package refrigerated pizza dough
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup diced bell peppers
- 1 cup sliced mushrooms
- 1/2 cup sliced black olives
- 1/2 teaspoon Italian seasoning
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the Shamrock Pizza Pot Pies will bake evenly and achieve a golden crust.
- Prepare your work surface by lightly flouring it to prevent the pizza dough from sticking. Open the package of refrigerated pizza dough and roll it out into a large rectangle, approximately ¼ inch thick.
- Using a round cutter or a glass, cut the dough into circles that are about 6 inches in diameter. You will need a total of 8 circles (4 for the bottom and 4 for the top of the pot pies).
- In a mixing bowl, combine the diced bell peppers, sliced mushrooms, sliced black olives, shredded mozzarella cheese, and Italian seasoning. Mix well to ensure that the ingredients are evenly distributed.
- Take 4 of the dough circles and place them on a baking sheet lined with parchment paper. These will serve as the base for your pot pies.
- Evenly distribute the pizza sauce over the 4 dough circles, leaving a small border around the edges. This will help prevent the sauce from spilling over during baking.
- Next, spoon the vegetable and cheese mixture onto each of the sauced dough circles, dividing it evenly among them. Make sure not to overfill, as this can cause the pies to spill over.
- Place the remaining 4 dough circles on top of the filled circles, creating a lid for each pot pie. Gently press down the edges to seal them, and use a fork to crimp the edges for a decorative touch and to ensure they are securely closed.
- In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the tops of each pot pie to give them a beautiful golden color as they bake.
- Cut a few small slits in the top of each pot pie to allow steam to escape during baking. This will help prevent them from bursting in the oven.
- Carefully place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the dough is golden brown and the cheese is bubbly.
- Once baked, remove the pot pies from the oven and let them cool for a few minutes. This will make them easier to handle and allow the filling to set slightly.
- Serve the Shamrock Pizza Pot Pies warm, garnished with fresh herbs if desired, and enjoy this delicious American twist on a classic dish!
Tips
- Dough Handling: Keep your pizza dough cold until you're ready to use it. This makes it easier to roll out and prevents sticking.
- Sealing Secrets: When crimping the edges of your pot pies, press firmly with a fork to create a tight seal that prevents filling from leaking.
- Egg Wash Magic: For an extra golden and glossy top, make sure to brush the egg wash evenly and completely cover the surface of the pot pies.
- Prevent Soggy Bottoms: Place your baking sheet on the middle rack of the oven to ensure even cooking and a crisp bottom crust.
- Customization is Key: Feel free to swap out vegetables or add your favorite pizza toppings to make this recipe uniquely yours!
- Cooling is Crucial: Let the pot pies rest for 5-10 minutes after baking to allow the filling to set and prevent burning your mouth.
- Make-Ahead Tip: You can prepare these pot pies in advance and refrigerate them before baking - just add a few extra minutes to the cooking time.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 22g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
