| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings (two 12-inch pies) |
Ingredients
- 4 tablespoons olive oil
- 2 onions, thinly sliced
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 2 medium red bell peppers, finely diced
- 2 medium yellow bell peppers, finely diced
- 2 pounds loose breakfast sausage
- All-purpose flour, for dusting
- Two 17.3-ounce packages frozen puff pastry, thawed
- 1 large egg (see Cook’s Note)
- 4 cups grated Monterey Jack cheese
- 48 pepperoni slices
- 18 slices mozzarella
Instructions
- Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
- Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
- On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
- Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
- Preheat the oven to 425 degrees F.
- Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
- Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2158 |
| Total Fat | 163 g |
| Saturated Fat | 59 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 82 g |
| Cholesterol | 299 mg |
| Sodium | 2886 mg |
Reviews
Keeper. Could be made more simple. Agree with tip: cook sausage & veggies together. Added mushrooms. Made 1/2 recipe, no need to make 2 pies. Flavor good.
Puff pastry rules.
Didn’t need to add oil to cook sausage, too much oil.
Puff pastry rules.
Didn’t need to add oil to cook sausage, too much oil.
Fabulous! My husband raved about it! It has all of my husband’s favorites from the caramelized onions to the sausage to the red peppers to the cheese and then the best–puff pastry. Like you, I love to make extra to freeze. Every recipe that I have made of yours has been great. Thank you, Ree.
I decided to make this recipe for my family tonight. The recipe was easy and had a great flavor. I decided to use chorizo sausage and my family loved it! This is a “keeper” recipe for future meals. The puff pastry was crispy and golden brown. We loved it!!!❤️
I’ve made this recipe many times. I always make double and freeze one for later. I make it exactly like it says!! I do not change a thing!! My family loves it, especially my husband who gets to eat the leftovers in his work lunch! Great recipe.
Everyone in my family loved! I didn’t chill and didn’t use parchment paper. I just sprayed the cookie sheet with oil. It turned out great. I also cooked the sausage, onions and peppers all together to save a step.
I actually made 1/4 of recipe using one sheet of puff pastry and cutting it in half. One 1/2 bottom and 1/2 the top. Perfect for my husband and myself. Gave us each a nice piece for dinner and still have 2 pieces left over. Served pizza sauce on side to dip in. I drained my sausage on paper towels after cooking and used turkey pepperoni and ranch pizza was not greasy at all. Added mushrooms. We loved it and I will be making it again!
I added jarred pizza sauce. Thinking about a pepperoni and mushroom variation for next time. Big hit with my family. Tastes like a homemade pizza puff.
Really Delicious and super easy!
I ran out of parchment paper and used aluminum foil — no soggy bottom – but beware, the egg wash acts like glue if it drips over the sides of the pizza on to the foil! Also, it was done in about 15 minutes. keep an eye on it. I also used ground turkey, no peppers, and added fresh spinach. The family loved it.
How to cook frozen pie….defrost or cook frozen…if so what temp and how long? thank you!