Today as I sit down to share a recipe with you, I struggle for words. As we are living in uncertain times, chatting about recipes seems so trivial. It appears that the health scare escalates daily. For the time being, life, as we know it, has changed.
Even during this time, I am choosing to live without fear. I am concerned and taking precautions, but I am electing to look at this time as a gift. First, I have my mother here with us. I didn’t even give my mother a choice. I told her to pack, and I went to get her ten days ago. I am blessed to spend this time with my 80-year-old mother. Greg has stopped traveling for work. It’s been nice to have him around the house. Wes and Ashley live down the hill, and they are both at home. We have eaten together as a family more than we have since he married and moved out. I wish Savannah were here, but she is staying safe in her Atlanta apartment.
Even in this uncertain time, we still have to eat. Here is a recipe that can be customized to your taste or simply with what you have on hand. I always have marinara sauce in the cupboard and ground beef or deer meat in the freezer. If you do not have crescent rolls, you could top with a canned biscuit, frozen puff pastry, pie crust dough. Get creative!
Pizza Pot Pie
Ingredients
- 1 medium green bell pepper
- 4 ounces fresh mushrooms, chopped
- 1 tablespoon cooking oil
- 1/2 pound ground beef or Italian sausage
- 12 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon dried basil
- 8 ounce can Crescent Roll Dough Sheet
- 1 large egg beaten
Instructions
- Preheat oven to 375℉.
- Spray four 8-ounce custard cups with nonstick cooking spray. Place cups on a sheet pan and set aside.
- Slice bell pepper into 4 rounds. Chop remaining bell pepper.
- Heat oil in skillet. Add meat and brown, stirring ofter to break up. When browned, removed from pan with a slotted spoon onto a paper-towel lined pan.
- Add the chopped bell pepper to the pan and saute until the pepper starts to soften. Add mushrooms and saute a few more minutes.
- In a medium bowl, add meat, bell pepper and mushrooms, marinara sauce, cheese, and basil. Mix well.
- Divide evenly among the cups. (about 3/4 cup)
- On a lightly floured surface, cut the dough into four 4 1/2-inch rounds. Top each ramekin with a dough circl. Gently press dough around edges. Brush the top of dough with beaten egg.
- Top with a bell pepper ring.
- Bake for 15 to 18 minutes, until lightsly browned and heated through.
- Serve warm.