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.
