This delicious Pioneer Woman Ranch Pizza Pie is a quick and hearty meal perfect for any occasion. With layers of crispy puff pastry, savory sausage, melty cheese, and pepperoni, it’s a comfort food favorite. Plus, it’s simple to make with common ingredients, and you can freeze one pie for an easy dinner later!
Ingredients Needed
- 4 tablespoons olive oil
- 2 onions, thinly sliced
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 2 medium red bell peppers, finely diced
- 2 medium yellow bell peppers, finely diced
- 2 pounds loose breakfast sausage
- All-purpose flour, for dusting
- Two 17.3-ounce packages frozen puff pastry, thawed
- 1 large egg, whisked with 1 tablespoon water
- 4 cups grated Monterey Jack cheese
- 48 pepperoni slices
- 18 slices mozzarella cheese
How To Make Ranch Pizza Pie
- Prepare the baking sheets and cook the vegetables: Line two baking sheets with parchment paper. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onions and cook until softened and slightly browned, about 20 minutes. Stir in oregano, garlic, and the diced red and yellow peppers. Cook for another 5 minutes, then let cool for 20 minutes.
- Cook the sausage: Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook until browned, about 10–15 minutes, then let cool for 20 minutes.
- Roll out the puff pastry: Lightly dust your work surface with flour. Roll each puff pastry sheet into a rectangle about 13 inches long and 10 inches wide. Place one piece of puff pastry on each prepared baking sheet and set aside the remaining two sheets.
- Assemble the pies: Sprinkle 2 cups of Monterey Jack cheese over one puff pastry sheet, leaving a ½-inch border. Add half the onion and pepper mixture, half the sausage, and half the pepperoni slices. Top with 9 slices of mozzarella. Brush the edges with egg wash, then place a second puff pastry sheet over the top. Use a fork to crimp the edges and seal the pie. Cut three 1½-inch vents into the top. Chill in the fridge for 30 minutes. Repeat with the second pie.
- Bake the first pie: Preheat your oven to 425°F. Brush the chilled pie with egg wash. Place the pie on the bottom rack of the oven and bake until the pastry is golden brown, about 20 minutes.
- Freeze the second pie: Wrap the unbaked pie in plastic wrap, then cover with aluminum foil. Freeze until ready to use.
- Bake the frozen pie: Preheat your oven to 425°F. Unwrap the frozen pie, brush it with egg wash, and bake on the bottom rack for about 30 minutes, until golden brown.
Recipe Tips
- Cool the filling before assembly: Always let the cooked sausage and vegetable mixture cool completely before adding it to the puff pastry. Hot filling can make the pastry soggy and harder to seal.
- Chill the assembled pie: Refrigerating the pie for 30 minutes before baking helps the puff pastry stay flaky and prevents shrinking during baking.
- Seal the edges well: Use a fork to crimp the edges of the puff pastry securely. This keeps the filling from leaking out during baking.
- Cut proper vents: Make three evenly spaced 1½-inch vents in the top pastry to release steam. This prevents the pie from puffing unevenly or becoming too moist inside.
- Bake on the bottom rack: Baking on the bottom rack ensures the pastry is golden and crispy on the bottom, not just on the top.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftovers ranch pizza pie tightly or use an airtight container. Keep it in the fridge for 3 days.
- Freeze: Wrap leftovers ranch pizza pie in plastic and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm leftovers ranch pizza pie in a 350°F oven for 10–15 minutes until the pastry is crispy and the filling is hot. Avoid using a microwave, as it can make the crust soggy.
Nutrition Facts
Serving Size: 1 slice (based on 6 slices total)
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 720mg
- Potassium: 180mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 12g
More Pioneer Woman Recipes:
Pioneer Woman Ranch Pizza Pie
Description
This delicious Pioneer Woman Ranch Pizza Pie is a quick and hearty meal perfect for any occasion. With layers of crispy puff pastry, savory sausage, melty cheese, and pepperoni, it’s a comfort food favorite. Plus, it’s simple to make with common ingredients, and you can freeze one pie for an easy dinner later!
Ingredients
Instructions
- Prepare the baking sheets and cook the vegetables: Line two baking sheets with parchment paper. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onions and cook until softened and slightly browned, about 20 minutes. Stir in oregano, garlic, and the diced red and yellow peppers. Cook for another 5 minutes, then let cool for 20 minutes.
- Cook the sausage: Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook until browned, about 10–15 minutes, then let cool for 20 minutes.
- Roll out the puff pastry: Lightly dust your work surface with flour. Roll each puff pastry sheet into a rectangle about 13 inches long and 10 inches wide. Place one piece of puff pastry on each prepared baking sheet and set aside the remaining two sheets.
- Assemble the pies: Sprinkle 2 cups of Monterey Jack cheese over one puff pastry sheet, leaving a ½-inch border. Add half the onion and pepper mixture, half the sausage, and half the pepperoni slices. Top with 9 slices of mozzarella. Brush the edges with egg wash, then place a second puff pastry sheet over the top. Use a fork to crimp the edges and seal the pie. Cut three 1½-inch vents into the top. Chill in the fridge for 30 minutes. Repeat with the second pie.
- Bake the first pie: Preheat your oven to 425°F. Brush the chilled pie with egg wash. Place the pie on the bottom rack of the oven and bake until the pastry is golden brown, about 20 minutes.
- Freeze the second pie: Wrap the unbaked pie in plastic wrap, then cover with aluminum foil. Freeze until ready to use.
- Bake the frozen pie: Preheat your oven to 425°F. Unwrap the frozen pie, brush it with egg wash, and bake on the bottom rack for about 30 minutes, until golden brown.
Notes
- Cool the filling before assembly: Always let the cooked sausage and vegetable mixture cool completely before adding it to the puff pastry. Hot filling can make the pastry soggy and harder to seal.
- Chill the assembled pie: Refrigerating the pie for 30 minutes before baking helps the puff pastry stay flaky and prevents shrinking during baking.
- Seal the edges well: Use a fork to crimp the edges of the puff pastry securely. This keeps the filling from leaking out during baking.
- Cut proper vents: Make three evenly spaced 1½-inch vents in the top pastry to release steam. This prevents the pie from puffing unevenly or becoming too moist inside.
- Bake on the bottom rack: Baking on the bottom rack ensures the pastry is golden and crispy on the bottom, not just on the top.
Pioneer Woman Ranch Pizza Pie