Sausage And Three Cheese Deep Dish Pie Food

SAUSAGE AND THREE CHEESE DEEP DISH PIE

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and add parsley flakes, dried basil, dried rosemary, garlic powder, onion powder and pepper. Knead seasonings into dough until equally distributed. Divide dough into two pieces. The larger piece should be slightly less than two thirds of the dough. Roll the larger piece into an 18x15-inch rectangle and the smaller piece into a 9x13-inch rectangle. Cover with plastic wrap and let rest. Brown the sausage and drain. Combine the sausage with all the remaining ingredients and mix well. Remove wrap from dough and place larger rectangle in a sprayed 9x13-inch pan, lining the sides and coming over the edge like a crust. Fill the crust evenly with the sausage mixture. Lay the smaller rectangle on top of the filling. Wet the edges of the dough and press them together to seal. Turn the dough edges under toward the inside of the pan to make a slight ridge along the edge. Cut several vents on top. Bake at 350°F 55-60 minutes. Cover with foil after 30 minutes to prevent over browning. Let sit for 10 minutes before cutting into squares.

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH

Steps:

• MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
• Add yeast, corn oil, and a small amount of the flour.
• Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
• Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
• Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
• Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
• After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
• ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
• Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
• Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
• Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
• Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
• Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
• Add any other ingredient that you want to protect from burning.
• THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
• Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
• Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
• Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
• Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.

PAULA DEEN'S SAUSAGE PIE

Steps:

• Preheat the oven to 375°.
• In a heavy skillet over medium heat, crumble the sausage with a fork.
• Sauté the sausage until completely cooked.
• Drain off the fat, remove the sausage, and set aside.
• Melt the butter in another skillet over medium heat.
• Sauté the onions in the butter until tender.
• Add the milk and heat until steam rises, but do not boil the milk.
• Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
• In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
• Mix thoroughly and pour this into the pie crust.
• Top with cooked sausage, and bake for 30 minutes, or until set.

MONTEREY SAUSAGE PIE

Steps:

• In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. , In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. , Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

GROUND BEEF AND SAUSAGE PIE (PASTRY OR POTATO TOPPED)

Steps:

• Set oven to 350 degrees.
• Grease a round or oval baking dish.
• In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
• Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
• Add in the broth or consomme; simmer for 15 minutes.
• Season with salt and black pepper to taste.
• In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
• Transfer the mixture to prepared baking dish.
• Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
• Cut slits in the top to allow steam to escape.
• Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
• Let sit 15 minutes before serving.

ITALIAN SAUSAGE DEEP DISH PIZZA

Steps:

• Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
• In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
• Remove peppers and set aside.
• In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
• Position oven rack in the lower third of the oven and preheat to 400ºF.
• Butter the bottom and sides of two 9-inch round baking pans.
• Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
• Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
• Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
• Spread ¾ cup of pizza sauce over cheese layer.
• Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
• Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
• Remove from oven and let rest for 5 minutes.
• Cut into wedges.
• Serve.