What do you get when you combine pizza-like inside of a stromboli with the flaky, puffed top of a chicken pot pie? Simple and delicious individual Pillsbury® Stromboli Pot Pies! Watch Cooking Channel's Brigitte Nguyen use Grands!® biscuits to combine these family favorites into an easy and fun dinner. Best of all, you can customize them any way you like. Check out the video to see how it's done!
Stromboli Pot Pie
1 jar (24 oz) chunky tomato pasta sauce
½ cup red onion, diced
1 cup cooked, crumbled sausage (about ½ lb)
24 small slices of pepperoni, quartered
4 cups assorted chopped vegetables, such as green bell pepper, mushrooms, broccoli, zucchini, banana peppers, olives, etc.
1 cup grated mozzarella cheese
1 can (16.3 oz) Pillsbury Grands!® Flaky Layers original refrigerated biscuits
1 egg, beaten with 1 tbsp water
1 tsp dried Italian herb blend
½ cup Parmesan cheese
Heat the oven to 375 degrees.
In a large bowl, combine the tomato sauce with the onion, sausage, pepperoni, vegetables, and mozzarella cheese. Divide this mixture between 8 ramekins.
Roll or flatten the biscuits to rounds just larger than the ramekins and drape over the top. Press the overlapping edges to the sides of the ramekins. Brush the tops with egg wash and sprinkle with the dried herbs and Parmesan cheese.
Bake for 20-25 minutes, until biscuits are browned on top, crisp on the edges, and filling is hot.
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