Homemade Hot Pockets

(Sausage & Pepper Pies) – Makes 8 Pies 


4 teaspoons of olive oil

1 lb sausage casing removed (original recipe calls for turkey sausage, but we use hot Italian sausage)

2 cubanelle peppers (or just some spicy green pepper), seeded and sliced

2 red pepper, seeded and sliced

2 (or 1.5) medium red onion, sliced

4 gloves of garlic (about 6 or 7 tsp minced garlic)

2 tubes (13.8 oz each) of refrigerated pizza crust

Shredded Italian blend cheese

Marinara sauce (optional)


  1. Heat oven to 425º.  Coat 2 large baking sheets with nonstick cooking spray.
  2. Heat oil in a skillet.  Add sausage and cook, breaking up, for about 3 minutes.
  3. Add the peppers and onion, and cook 6 minutes or until sausage is cooked and vegetables softened.  Stir in the garlic and cook for 30 seconds.
  4. Unroll the dough onto a floured surface.  Cut the square/rectangle dough into 4 equal pieces (so, quarter the rolled out dough).  Place each piece on the cookie sheet and spoon in the sausage/veggie mix on each.  Sprinkle some cheese on top of each pile of sausage/veggie mix.
  5. Fold one corner of the dough over to meet the other, forming a triangle, with the meat, veggies, and cheese sealed in the middle.  Be careful not to rip the dough, and pinch the edges together to seal in the contents.
  6. Bake 15-18 minutes until golden.  Serve marinara sauce on the side as a dip if desired.

Note: this recipe can obviously be tweaked to include all kinds of good fillings.  Get creative! 

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