Pizza Pot Pie

This was my picky princess’s (age 7) idea. Boy was it good. I recommend Francesco Rinaldi sauce. And definitely use the toughest crusts you can or it will fall apart. I highly suggest tinkering with ingredients, and if you change the receipt and want to post it please tell me so that I can try your version.

• Ready In: 1 hr
• Serves: 12
• Yields: 3 pies

Ingredients

• 3  bottom  pie crusts (NOT the light and fluffy kind)
• 1  green bell pepper
• 1  small  white onion
• 3  mushrooms
• 1⁄4 lb Italian sausage
• 1 (26 ounce) jar  of your favorite  spaghetti sauce
• 1⁄4 lb  sliced  pepperoni
• 1  lb mozzarella cheese, shredded (more if you like)

Directions

1. Follow instructions to prebake pie crusts until light golden brown.
2. Brown Italian sausage.
3. Chop pepper, onion, mushrooms and mix together.
4. Brown half of the veggies with the sausage.
5. Remove pie crusts and cool.
6. Cool sausage mixture.
7. In large mixing bowl combine all of the veggies, sausage and most of the cheese (leave enough to put a layer on top of pies).
8. Add enough sauce to make the mix moist but not sloppy (Think fruit pie if you've ever made one from scratch).
9. Fill each pie crust with filling.
10. Top with left over cheese and then pepperoni.
11. Bake at 300°F until the cheese melts and pies are warmed through.