Ingredients
| 1 15-ounce package (2 crusts) folded refrigerated unbaked piecrusts |
| 1 tablespoon cornmeal |
| 1/2 pound bulk Italian sausage or pork sausage |
| 1/2 of a 3-1/2-ounce package sliced pepperoni |
| 1 4-ounce can mushroom stems and pieces, drained |
| 2 cups shredded mozzarella and/or cheddar cheese (8 ounces) |
| 1 cup Hot and Spicy Pizza sauce |
| 1 teaspoon milk or water |
Preparation
| 1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside. |
| 2. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms. |
| 3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese. |
| 4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water. |
| 5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. |
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