October Recipes

Jack-o'-Lantern Pizza Pot Pie

A pizza pot pie cut and decorated to look like a jack-o-lantern for Halloween.
Hands On:
30 minutes
Total Time:
85 minutes
Serves:
10

Ingredients

  • 1 (16-oz.) pkg. Hy-Vee Midwest Pork ground Italian pork sausage
  • 1 cup green bell pepper, seeded and chopped
  • ½ cup red onion, chopped
  • 1 (15-oz.) pkg. Hy-Vee ready-to-bake 9-inch pie crusts (2 ct.)
  • 1 jar(s) (12.5-oz.) Gustare Vita pizza sauce
  • 2 cups Hy-Vee shredded mozzarella cheese, divided
  • ¾ cup Soirée shredded three cheese blend
  • ¼ cup Hy-Vee canned sliced ripe olives, drained
  • 1 Hy-Vee large egg, beaten
  • 2 tbsp Hy-Vee Italian seasoning
  • Fresh basil, for garnish
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Preparation

1
Place oven rack in the lower one-third of oven; preheat oven to 400°. Spray a deep-dish 8-inch pie plate with nonstick spray; set aside.
2
Cook sausage in a medium nonstick skillet over medium heat for 3 to 5 minutes or until browned (165°), stirring occasionally to break into crumbles. Drain, if necessary, transfer to a large bowl. Add green pepper and onion to same skillet and cook for 2 to 3 minutes or until softened, stirring occasionally. Add green pepper mixture to sausage.
3
Unroll each pie pastry onto a separate sheet of parchment paper. Roll each into a 13-inch circle with a rolling pin. Fold one pie pastry in fourths and place in prepared pie plate. Unfold pie pastry and ease it into the pie plate. Trim pastry even with plate rim; set aside. Cut a jack-o’-lantern face in the middle of the remaining pie crust pastry; set aside.
4
Add sauce, pepperoni, 1¾ cups mozzarella, three cheese blend, black olives, and Italian seasoning to sausage mixture in bowl; stir to combine. Transfer mixture to the pastry-lined pie plate. Sprinkle with remaining ¼ cup mozzarella cheese. Gently roll the cutout pastry around a rolling pin; carefully unroll to place it on top of the filling. Trim the top pastry ½-inch beyond the edge of the pie pan. Fold top pastry edge under the bottom pastry edge. Crimp edges of pastries together. Brush top pastry with egg.
5
Bake for 40 to 45 minutes or golden brown and filling is bubbling. If necessary, cover edge of pie with foil to prevent overbrowning. Cool on a wire rack for 10 minutes before serving. Garnish with basil, if desired.

Nutrition Facts

Serves: 10
Amount Per Serving
Calories:480
% Daily Value*
Total Fat: 32g 41%
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 80mg 27%
Sodium: 1080mg 47%
Total Carbohydrate: 29g 11%
Dietary Fiber: 1g 4%
Sugars: 6g 12%
Protein: 16g 32%

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