I have a weird obsession.
I love converting things into other things.
That makes no sense.
Um, I love MAKING things into NEW things. That still makes no sense, but bear with me here…
Example: You have everything to make a BLT sandwich—except bread. Instead of bread, you find a roll of biscuits in the fridge. So, you improvise and make a BLT breakfast biscuit! You just add a poached egg and some cheese to your BLT lineup.
See? You made a thing into another thing. You let your original recipe morph into a new recipe while keeping some of the original ingredients.
I love that. I love croissant-donuts (the name for that is now TRADEMARKED so I dare not post it here in fear of a cease & desist), pineapple upside down cupcakes, Philly cheesesteak omelettes…I love originality and breaking standards.
When I pulled this recipe out of the box, I knew I had to make it. Pizza? As a pot pie? Say whaaaaa?
It sounded so good, and like nothing is ever seen before! It’s almost like an upside down pizza. Instead of using hamburger meat, we used ground turkey, but you can use whatever ground meat you’d like—even Italian sausage! As long as your “pizza sauce” base is meaty, you’re good to go.
We also used turkey pepperoni, but again—you can use regular. Do whatever your heart desires! That’s the beauty of pizza: there’s toppings for everyone. I’m more of a marguerite or veggie pizza gal, but I love hamburger & pepperoni, too!
- 1 TBS. olive oil
- 1 lb. ground turkey
- 1 TBS red pepper flakes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (16 oz) jar spaghetti sauce
- 1 package sliced pepperoni
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 (8oz) can refrigerated crescent rolls
1. In large skillet, heat olive oil over medium high heat. Add onion & garlic, sauté for 2 minutes. Add ground turkey and red pepper flakes. Cook, stirring, until turkey is browned, about 6 minutes. Drain. Return to pan.
3. Layer half of the pepperoni onto the sauce. Sprinkle 1/2 cup of the mozzarella cheese on top of the pepperoni. Sprinkle 1/2 cup of the grated Parmesan on top of the mozzarella cheese. Top with remaining sauce, cheeses and pepperoni (again in layers).
Tip: I use Ragu Traditional spaghetti sauce for almost EVERY dish that calls for “spaghetti sauce”. I just add spices and herbs and a touch of brown sugar to bring out the flavor—since it is kind of bland. But if your working on a tight budget, Ragu + 1 tsp. dried oregano + 1/2 TBS. dried basil + red pepper + 2 tsp. Packed brown sugar=cheap & tasty spaghetti sauce!