Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly spray 4 (8-oz) glass custard cups or ramekins with cooking spray and place them on a baking pan with sides.
- Prepare the green bell pepper: cut 4 (1/4-inch) rings from the center for shamrock tops and set aside. Chop the remaining bell pepper into small pieces. In a large microwavable bowl, combine the chopped bell pepper, marinara sauce, shredded mozzarella cheese, and chopped pepperoni. Microwave uncovered on High for 4 minutes, stirring after each minute, until hot and fragrant. Divide this hot pizza mixture evenly among the prepared ramekins, filling each with about 3/4 cup.
- On a lightly floured surface, gently pat out the Pillsbury™ Original Crescent Dough Sheet to form a 14x9-inch rectangle with even thickness. Using a 4 1/2-inch round cookie cutter or a glass rim, cut 4 circles from the dough sheet.
- Place these dough circles on a separate baking sheet and blind bake them in the preheated 375°F (190°C) oven for 5-7 minutes, or until lightly golden and firm to the touch.
- Once blind-baked, carefully place one dough circle on top of each ramekin, gently pressing the dough around the edges to seal. Brush the top of each dough circle generously with the slightly beaten egg. Top each pot pie with one of the reserved green bell pepper rings to create your shamrock.
- Bake for 15 to 18 minutes, or until the dough is beautifully golden brown and fully baked through, with the cheese inside bubbling and melted.
- Allow the mini pizza pot pies to cool slightly before serving, as the filling will be very hot. Enjoy your festive Shamrock Mini Pizza Pot Pies!
Nutrition
Notes
Allow the mini pizza pot pies to cool slightly before serving, as the filling will be very hot. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. These pot pies are freezer-friendly; individually wrap and freeze for up to 1-2 months. Reheat from thawed in an oven at 350°F (175°C) for 15-20 minutes, or from frozen for 25-30 minutes. Alternatively, use an air fryer at 325°F (160°C) for 8-12 minutes for crispness. The filling mixture can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator; microwave until hot before assembly. Always blind bake the dough circles to guarantee a crispy, non-soggy crust. For the best melt and flavor, shred a block of mozzarella cheese yourself, as pre-shredded varieties may contain anti-caking agents. Avoid overfilling ramekins; about 3/4 cup of filling per ramekin is ideal to prevent spills and ensure even baking. Handle hot ramekins safely using sturdy oven mitts and allow to cool on a rack for a few minutes before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.