Sausage and Three Pepper Pie

Just a few posts ago, I traveled back to the 70s to bring you a crazy crust pie. Today, I only go back to the 80s to bring you another meal in a crust, “Sausage and Three Pepper Pie,” from a March 1987 article in Redbook magazine—do they still publish Redbook? The article showed 12 different pies that used either hot roll mix or frozen puff pastry (sheets or shells) for the crusts. The whole idea of a one meal dish with a crust is obviously related to the pizza and even the sandwich, but some of these pies seem a little fancier. Whatever the motivation to invention, it’s both convenient and impressive to serve these creations in a crust.

The pie I made uses hot roll mix for the crust, but I imagine you could use a homemade roll dough instead. I made only a few changes to the original recipe and I’ll give you both versions below.

My Version: Sausage and Three Pepper Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

Preheat oven to 425°

Grease a 13″ x 9″ baking dish

1 pound fully cooked smoked sausage, sliced into bite size rounds (mine was a beef sausage)

1 15oz can diced tomatoes, drained

2 cloves garlic, minced or grated

1 large red bell pepper, cored, seeded and cut into thin strips, about 1 1/4 cups

1 large orange bell pepper, cored, seeded and cut into thin strips, about 1 1/4 cups

1 large yellow bell pepper, cored, seeded and cut into thin strips, about 1 1/4 cups

1 medium-size onion, sliced, about 3/4 cup

salt and pepper, to taste

1 16-ounce package hot-roll mix (requires 2 tablespoons soft butter and 1 large egg)

1/4 cup grated Parmesan cheese

1 cup (or more) grated mozzarella cheese

Prepare filling ingredients first, so they cool a little while you make the dough:

  • Heat 1-2 tablespoons olive oil in each of two large skillets over medium-high heat. In one skillet, cook peppers and onion until they begin to soften, about five minutes. In the other skillet, brown the sausage, then add the tomatoes and garlic, stirring to heat through. Set both aside, stirring half the Parmesan into each mixture.

Prepare dough for crust:

  • Prepare dough according to package directions, using the butter and egg in the directions. I still can’t figure out why the original recipe leaves those out. Add a little extra flour if the dough is too sticky. You need to be able to press it in the pan and up the sides. I added about 1/4 cup extra and it was still a soft dough.
  • Let dough rest, covered for 5 minutes.
  • Press dough into bottom of greased dish and up sides at least an inch. Flour your hands if the dough is sticky.
  • Bake the unfilled dough for five minutes.
  • Remove the dish and add filling. I add the peppers and onion first, and then the sausage and tomatoes, so the juices run over the peppers. Cover with mozzarella.
  • Bake for 20 more minutes, until cheese is melted and crust is browned. Let cool and cut in squares.

Original: Sausage and Three Pepper Pie

  • Servings: 8
  • Difficulty: easy
  • Print

“A hearty, colorful Italian main dish.” Redbook, March 1987

Preheat oven to 425°

Grease a 13″ x 9″ baking dish

1 pound sweet Italian sausages

1 large green bell pepper, cored, seeded and cut into thin strips, about 1 1/4 cups

1 large red bell pepper, cored, seeded and cut into thin strips, about 1 1/4 cups

1 large yellow bell pepper, cored, seeded and cut into thin strips, about 1 1/4 cups

1 medium-size onion, sliced, about 3/4 cup

1/2 teaspoon fennel seeds

salt and freshly ground black pepper, to taste

1 16-ounce package hot-roll mix

1 cup grated mozzarella cheese

Prepare filling: Using fork, prick each sausage in several places. In 12-inch skillet over medium heat, cook sausages about 20 minutes, turning frequently until well browned on all sides. Using slotted spoon, remove sausages to paper towels to drain. when cool enough to handle, cut into 1/2 inch diagonal slices, set aside. To drippings remaining in skillet add green, red and yellow peppers and onion; cook over medium-high heat about 5 minutes, stirring frequently until crisp-tender. Remove from heat; stir in fennel seeds, salt, black pepper and reserved sausages. set aside.

Prepare crust: Prepare hot-roll mix according to package directions, using 1 1/4 cups hot water and omitting margarine and egg. After dough rests 5 minutes, pat into prepared baking dish, making thick, high border around sides. Bake 5 minutes. remove baking dish from oven; maintain oven temperature. Spoon sausage mixture into crust; sprinkle with cheese. Bake 20 minutes until cheese melts and crust is golden brown.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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