1-2Unbaked pie crusts 4 ramekins per 1 unbaked pie crusts
1packagePepperoni Sliced
Instructions
Brown the meat in a saucepan.
While the meat cooks, in a separate pan, heat 1 tbsp oil.
Add 1 tsp minced garlic, sautee slightly. Then add the bell pepper, mushrooms, and onions. Saute until tender.
Remove any excess oil from the meat.
Combine the meat and vegetables in one pan.
Reduce the heat to medium low. Add the pizza sauce, 2 cups of mozzarella cheese, and salt and pepper. Stir until everything is melted and combined. Remove from heat.
Take the ramekins and flip the tops to make contact with the pie crust. Cut the pie crust into 4 circles slightly wider than the rim of the ramekins.
Fill each ramekin almost completely full with the pizza filling. I filled it to the divet in the ramekin.
Place the crust over the filled ramekins and seal to the edge with a fork. Cut an X in the center of each crust.
Place the ramekins in the air fryer. Air fry at 350F for 8-10 minutes, or until the crust is slightly golden.
For each ramekin, sprinkle on a little mozzarella cheese, then add 3-4 pepperoni slices on top of the cheese. Add a little more cheese to prevent the pepperoni from flying around.
Cook for an additional 2 or so minutes, or until cheese is melted to your liking.
Let cool slightly, and enjoy!
Notes
This recipe makes enough for 8 ramekins. I like to use half of the filling and save the other half for the next day to make fresh pizza pot pies.Alternatively, you can freeze the other half of the filling and use for a pasta night.