Description
Delicious Mini Pizza Pot Pies for Cozy Nights In
Ingredients
Scale
- 1 package Refrigerated pie crust (Can use puff pastry for lighter texture.)
- 1 tablespoon Nonstick spray or melted butter (For greasing muffin tins.)
- 1 cup Pizza sauce (Homemade or marinara can be used.)
- 2 cups Shredded mozzarella cheese (Try cheddar for a different flavor.)
- 1 cup Mini pepperoni slices (Can substitute with chopped veggies.)
- 1 teaspoon Dried oregano (Optional, enhances flavor.)
- 1 teaspoon Garlic powder (Adds aromatic depth.)
- 1/2 cup Grated Parmesan cheese (Optional, for topping.)
- 1 large Egg (beaten) (For egg wash.)
- 1 set Small aluminum muffin tins or ramekins (Essential for shaping pies.)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your refrigerated pie crust on a lightly floured surface and cut out circles for the muffin tins.
- Press each dough circle into the greased muffin tins or ramekins.
- Spoon a layer of pizza sauce into each cup.
- Sprinkle shredded mozzarella cheese over the pizza sauce, followed by mini pepperoni slices, oregano, and garlic powder.
- Cut smaller circles from leftover pie crust for lids and seal them on top of the filling.
- Brush the tops with beaten egg and optionally sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 20–25 minutes until golden brown.
- Remove from oven and let cool for about 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pot pie
- Calories: 210
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg