Piecrust-Topped Pizza Pot Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
3/4 pound ground round |
1/4 pound mild italian sausage, casings removed |
1 small onion, chopped |
2 garlic cloves, minced |
1 (8-oz.) package sliced fresh mushrooms |
1 (26-oz.) jar tomato-and-basil pasta sauce |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon salt |
1/2 (15-oz.) package refrigerated piecrusts |
1 cup (4 oz.) shredded italian five-cheese blend |
Directions:
1. Preheat oven to 450°. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain beef mixture, reserving 1 tsp. drippings in skillet. Reduce heat to medium.
2. Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.
3. Pour beef mixture into baking dish, and sprinkle with cheese. Place entire piecrust over filling in baking dish; press crust onto edge of dish to secure. Edges of crust will hang over sides of dish. Tuck excess crust under sides of dish, if desired. Cut an X in top of dough for steam to escape. Place baking dish on an aluminum foil-lined baking sheet.
4. Bake at 450° for 16 to 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.
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