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Sausage and Pepper "Pie"

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6
Author: Judith Hannemann


  • 2 pkgs 12 oz large-size crescent rolls (8 rolls in a pkg)
  • 8 oz mozzarella shredded or sliced
  • 6 slices aged Provolone
  • 1 lb cooked Italian sausage*
  • 1 cup thinly sliced green bell pepper
  • 1 medium onion thinly sliced
  • 1 tbs olive oil
  • 2 tbs parmesan cheese


  • *Hot, sweet or specially flavored is fine. If you’re using links, cut into 1/4-inch slices. If using bulk sausage, brown and drain.
  • Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
  • Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
  • Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
  • Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
  • Open remaining rolls–again do NOT separate. Lay them across the top of the “pie” sealing seams and ends as best you can–it’s OK if it looks a bit “rustic.”
  • Sprinkle parmesan cheese on the top “crust.”
  • Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.