• 8 Ratings

This double-crust pizza recipe, which calls for refrigerated unbaked pie crust, is filled with Italian sausage, mushrooms, and cheese.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.

    Advertisement
Instructions Checklist
  • Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese.

Instructions Checklist
  • Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.

Instructions Checklist
Instructions Checklist
  • Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

Nutrition Facts

588 calories; 48 g total fat; 8 g saturated fat; 70 mg cholesterol; 1177 mg sodium. 41 g carbohydrates; 20 g protein;

Reviews

8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0