Pizza Soupreme With Garlic Parmesan Puffs |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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All the great flavors of a Supreme pizza in this hearty soup! Easy to make, easy to adapt. This can also be made in the slow cooker. *slight title change, thanks Rhianna! :) Ingredients:
1lb italian sausage |
8oz pepperoni, cubed |
1 large or 2 small bell peppers, diced |
1 large red onion, diced |
2cloves garlic |
16oz mushrooms, chopped fine(reserve about 4oz sliced) |
2 28oz cans crushed tomatoes |
32oz chicken or pork stock |
1tsp red pepper flakes |
2-3t fresh mixed italian herbs(or 2t dried) |
kosher or sea salt and fresh ground pepper |
for serving |
12oz mozzarella cheese, grated |
1 can black olives, sliced |
garlic parmesan puffs |
2 sheets puff pastry, thawed |
2t butter, melted and cooled slightly |
1 egg, beaten |
1t garlic powder |
1/2t dried italian herbs |
1/2 cup fresh parmesan cheese, finely grated |
Directions:
1. Cook sausage in large soup pot or dutch oven until no longer pink.
2. Add peppers, onion and garlic, and cook through, but try not to over brown the sausage.
3. Add tomatoes, stock, mushrooms, herbs, salt and peppers
4. simmer for 45 minutes, stirring occasionally.
5. Serve with slices of fresh mushrooms, olives, Mozzarella cheese, and puffs, as desired.
6. To prepare Puffs
7. Carefully unfold pastry sheets onto lightly sprayed cookie sheets.
8. Combine cooled butter, egg, garlic and herbs and brush across top of pastry.
9. Sprinkle with Parmesan cheese.
10. With sharp knife, cut pastry into 1/2 inch squares. No need to separate, just get the indentation, there, they will break apart after baking.
11. Bake at 400 until golden brown, puffed, and crisp. (check package directions, but probably around 15 minutes)
12. Let cool slightly, then remove from sheet. See Photo
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