St. Patty's Mini Pot Pies

A Pillsbury Recipe


1  small green bell pepper
1 1/2  cups roasted garlic marinara sauce or regular marinara sauce
1  block (8 oz) mozzarella cheese, shredded
1  package (3.5 oz) sliced pepperoni, chopped
1  can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1  egg, slightly beaten 


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  • 1

    Heat oven to 375°F. Lightly spray 4 (8-oz) glass custard cups with cooking spray. Place on pan with sides.

  • 2

    Cut 4 (1/4-inch) rings from center portion of bell pepper; set aside. Chop remaining bell pepper. In large microwavable bowl, mix chopped bell pepper, marinara sauce, mozzarella cheese and pepperoni. Microwave uncovered on High 4 minutes, stirring after each minute, until mixture is hot. Divide mixture evenly among ramekins (about 3/4 cup each).

  • 3

    On lightly floured surface, pat dough sheet to 14x9-inch rectangle. Cut 4 (4 1/2-inch) circles from dough sheet. Top each ramekin with dough circle, gently pressing dough around edges. Brush top of dough with egg. Top each with bell pepper ring.

  • 4

    Bake 15 to 18 minutes or until dough is golden brown and baked though.