Ingredients Jump to Instructions ↓

  1. 1/2 of a 15-ounce package refrigerated pie crust (1 crust)

  2. 1 tbsp. vegetable oil

  3. 1 lb. bulk pork sausage

  4. 1 pkg. (8 ounces) sliced mushrooms

  5. 1 large onion, chopped (about 1 cup)

  6. 1 1/2 cups Prego® Traditional Italian Sauce OR Prego® Roasted Garlic and Herb Italian Sauce

  7. 4 oz. sliced pepperoni, coarsely chopped

  8. 2 cups shredded mozzarella cheese (about 8 ounces)

  9. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.

  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it's well browned, stirring frequently to break up meat. Pour off any fat.

  3. Add the mushrooms and onion and cook until they're tender. Stir in the sauce and pepperoni and cook until the mixture is hot and bubbling. Remove the skillet from the heat and let cool slightly. Stir in the mozzarella and Parmesan cheeses. Spoon the mixture into a 2-quart casserole.

  4. Place the crust over the sausage mixture and crimp or flute the edges. Cut several slits in the crust.

  5. Bake for 30 minutes or until the crust is golden brown. Let the casserole stand for 10 minutes before serving. Tip: Crimping or fluting the edges of the crust helps the crust adhere to the edges of the casserole, making it less likely to shrink.


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