Pepperoni Pizza Pot Pie

Pepperoni pizza meets pot pie in this playful American dinner mashup. Individual ramekins cradle saucy pepperoni, peppers, and mozzarella under a golden pie crust for cozy, shareable comfort.

Serves 4 · 25 min prep · 28 min cook

Estimate for one serving

• 610 cal
• 23g protein
• 42g carbs
• 38g fat
• 3g fiber

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Ingredients

• 2 refrigerated pie crusts
• 6 oz sliced pepperoni
• 1 tbsp olive oil
• 1 green bell pepper
• 1 small yellow onion
• 4 oz button mushrooms
• 3 garlic cloves
• 1 1/2 cups pizza sauce
• 2 cups shredded mozzarella
• 1/3 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 egg
• 1 tbsp water
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. 1Preheat the oven to 400°F. Lightly grease four 10- to 12-ounce ramekins or oven-safe bowls and set them on a rimmed baking sheet.
2. 2Heat olive oil in a large skillet over medium-high heat. Add half the pepperoni and cook 2 to 3 minutes until lightly crisped; transfer to a plate. In the same pan sauté diced onion, diced bell pepper, and sliced mushrooms 5 to 6 minutes until softened and any liquid evaporates.
3. 3Add minced garlic and red pepper flakes; cook 30 seconds. Stir in the pizza sauce, Italian seasoning, and salt, then simmer 3 minutes. Remove from heat and fold in the remaining raw pepperoni so it stays bold and spicy in the filling.
4. 4Unroll the pie crusts and cut four circles slightly larger than the ramekin rims for lids, plus four smaller circles or scraps to line the bottoms if desired. Press a bottom crust piece into each ramekin if using.
5. 5Divide the mozzarella and Parmesan among the ramekins, then spoon the hot pepperoni-vegetable filling over the cheese so the meat is the clear star. Scatter the reserved crispy pepperoni on top of each.
6. 6Cover each ramekin with a crust lid, crimping the edges firmly to seal. Cut a few small steam vents in the center of each top. Whisk the egg with water and brush the crusts generously for shine.
7. 7Bake on the sheet 22 to 28 minutes until the crusts are deep golden brown and the filling is bubbling up through the vents. The pepperoni aroma should be unmistakable.
8. 8Cool 5 to 8 minutes so the molten cheese settles. Serve the pot pies in their ramekins with a spoon so every bite delivers spicy pepperoni, stretchy cheese, and flaky crust.