![]() Put the pie into the fridge to chill for 30 minutes before cooking. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Continue layering with half the caramelized onions and peppers, sausage and pepperoni finish with half the mozzarella slices. Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry.Whisk the egg in a small bowl with 1 tablespoon water. ![]() Place one of the puff pastry pieces on each lined baking sheet set aside the other two. On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide.Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat.Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. ![]() ![]() Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat add the onions and cook until softened and slightly browned, about 20 minutes. ![]()
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