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Flaky hand pies stuffed with browned chicken sausage, sautéed zucchini, four cheeses and Don Pepino Pizza Sauce, baked golden and served with extra sauce for dipping.
recipe
how to make
Recipe Detail
- Prep Time
- 25 min
- Cook Time
- 15 min
- Serves
- 4
Ingredients
- Refrigerated pie crusts, room temperature
- 1 package (2 crusts)
- Chicken sausage, fully cooked, sliced or cut into bite-size pieces
- 1 pound
- Zucchini, small diced
- 1 medium
- Onion, finely diced
- 1/2 medium
- Garlic, minced (or 1/2 teaspoon garlic powder)
- 2 cloves
- Aglio Olio seasoning
- 1 teaspoon
- Sea salt and black pepper
- to taste
- Red pepper flakes
- to taste (optional)
- Don Pepino Pizza Sauce, divided, plus more for dipping
- 1 cup
- Mozzarella cheese, shredded, whole-milk
- 1/2 cup
- Provolone cheese, shredded or finely chopped
- 1/2 cup
- Ricotta cheese, whole-milk
- 1/2 cup
- Parmesan cheese, freshly grated, for finishing
- 1/4 cup
- Egg, beaten with 1 tablespoon water (or 3 tablespoons melted garlic butter)
- 1 large
- Fresh basil, torn or chiffonade
- to taste
-
Step 1
Preheat oven to 425°F and line a baking sheet with parchment. Heat oil in a large skillet over medium-high heat and cook the chicken sausage 3-5 minutes until lightly browned; set aside.
-
Step 2
In the same skillet, cook the onion and zucchini with salt and pepper 6-8 minutes until the onion is tender and the zucchini's moisture has evaporated. Add the garlic, Aglio Olio seasoning, and red pepper flakes; cook 30 seconds.
-
Step 3
Return the sausage to the skillet with about 1/4 cup Don Pepino Pizza Sauce and toss to coat. Cook another minute or two, then remove from heat and let cool slightly.
-
Step 4
Cut each pie crust round in half to make four semicircles. Spread a thin layer of pizza sauce on one half of each, leaving a 1-inch border, then top with the sausage-zucchini mixture, mozzarella, provolone, a dollop of ricotta, and a sprinkle of Parmesan — generous but not overstuffed.
-
Step 5
Brush the exposed edges with egg wash, fold the dough over the filling, press and crimp the edges to seal, and cut a few small vents in the top.
-
Step 6
Brush the tops with egg wash or melted garlic butter and bake 15-20 minutes until crisp, flaky, and deeply golden. Let rest about 10 minutes.
-
Step 7
Top with Parmesan and fresh basil, and serve with warm Don Pepino Pizza Sauce for dipping.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
