I hope you’re sitting down. Because I’m quite sure you have to be shocked — perhaps even gobsmacked — that I actually posted a Turkey Tuesday recipe for Turkey Sausage Slab Pizza Pie.
It’s only been something like a gazillion weeks since I’ve done this.
But who’s judging, right?
I’m just glad to be back, doing what I love — blogging and sharing another fabulous turkey recipe with you.
Behold, I bring you a fun version of turkey sausage pizza: Turkey Sausage Slab Pizza Pie!
Isn’t it pretty? So rustic looking, too. And there’s a whole bunch of yummy goodness inside. Bonus … it’s easy as, well, you know, pie thanks to frozen puff pastry sheets. This makes it perfect for the weeknight category of meals – plus, it’s a riff on pizza so it has to be family friendly, am I right?
I just love how pretty that crust looks so I took a lot of pictures of that. 😉
Aaah, there’s a peek inside. Red bell peppers, yellow bell peppers, turkey sausage, turkey pepperoni, and cheese. We must not forget about the cheese, my friends, as there is plenty of it. Come to think of it, this is like a gigantic pizza pocket! Yum!
If you look carefully, you might see what appears to be an incision in the middle of the slab pie. This is not normally part of the pie, I must admit. This happened because I got too slap-happy about how easy this all came together and completely forgot the turkey pepperoni.
Gasp! (Even with the bag of turkey pepperoni on the counter right in front of my face.)
Well, my family was not in favor of a pepperoni-less pizza pie so I cut a slit in the top of the puff pastry, pulled each side away from the middle carefully, and I added the pepperoni.
See, fixed it – just like that!
(But I would suggest not forgetting the turkey pepperoni when you make this. It’s way easier that way.)
Enjoy, friends – and let me know what you think!
xoxo – Lara
P.S. This recipe is adapted from The Pioneer Woman’s Ranch Pizza Pie.
Turkey Sausage Slab Pizza Pie
Ingredients
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 1 teaspoons dried oregano
- 1 clove garlic minced
- 1 medium red bell pepper finely diced
- 1 medium yellow bell pepper finely diced
- 1 pound JENNIE-O® All Natural Turkey Sausage
- All-purpose flour for dusting
- One 17.3-ounce package frozen puff pastry thawed
- 1 large egg
- 2 cups grated Monterey Jack cheese
- 24 pepperoni slices
- 9 slices mozzarella
Instructions
- Line a baking sheet with parchment.
- Heat 1 tablespoon of 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 the lined baking sheet; set aside the other piece.
- Whisk the egg in a small bowl with 1 tablespoon water.
- Sprinkle 2 cups of the Monterey Jack cheese over the puff pastry sheet on the 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 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.
- Preheat the oven to 425 degrees F
- Brush the pie with the egg wash.
- Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
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