Mini Pizza Pot Pies (Print Version)
Savor mini pot pies featuring melty cheese, pizza sauce, and pepperoni wrapped in a flaky crust.
# Ingredients:
→ Dough and Crust
01 -
1 sheet refrigerated pie crust
→ Sauce and Cheese
02 -
1/2 cup pizza sauce
03 -
3/4 cup shredded mozzarella cheese
04 -
2 tablespoons grated Parmesan cheese (optional)
→ Toppings and Seasonings
05 -
1/4 cup mini pepperoni slices
06 -
1/4 teaspoon dried oregano
07 -
1/4 teaspoon garlic powder
→ Assembly
08 -
1 egg, beaten
09 -
Nonstick spray or melted butter, for greasing
10 -
6 small aluminum muffin tins or ramekins
# Steps:
01 -
Preheat oven to 375°F (190°F). Lightly grease 6 small aluminum muffin tins or ramekins with nonstick spray or melted butter.
02 -
Unroll the refrigerated pie crust and cut out six circles slightly larger than the muffin tin openings. Press each dough circle firmly into the prepared tins, creating a cup shape with the dough.
03 -
Spoon 1 to 1 1/2 teaspoons of pizza sauce into the bottom of each dough cup. Add a layer of shredded mozzarella cheese and mini pepperoni. Sprinkle each with dried oregano and garlic powder.
04 -
If space permits, add additional mozzarella and more pepperoni to each pie for enhanced flavor.
05 -
Cut out six smaller dough circles to form tops. Place one over each prepared pie, pressing the edges firmly to seal. Use a fork to crimp the edges for a tight seal.
06 -
Brush each pie with beaten egg to create a glossy finish. Optionally, sprinkle grated Parmesan on top. Bake in the preheated oven for 20 to 25 minutes, or until golden and bubbling.
07 -
Remove from the oven and allow to cool in tins for 5 minutes before gently unmolding and serving.
# Notes:
01 -
For crispier bottoms, pre-bake the dough cups for 2–3 minutes before filling. Allow pies to cool slightly before serving to prevent burns.