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Meat and Potatoes Crostata

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Meat and Potatoes Crostata
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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  • Print
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Meat and Potatoes Crostata

This savory rustic tart is filled with mashed potatoes, sausage, bacon and cheese.

Ingredients

1
Pillsbury™ Refrigerated Pie Crust, softened as directed on box
1
egg
1
teaspoon water
2 1/2
cups prepared mashed potatoes
1
cup cooked and crumbled pork sausage
6
slices bacon, chopped
2
oz shredded sharp cheddar cheese

Directions

  • 1 Preheat oven to 400°F. Line a baking pan with parchment paper and unroll pie crust onto the pan.
  • 2 Whisk together the egg and water to create an egg wash and brush a thin layer over the pie crust. (This will help the dough hold together when you fold it over the filling.)
  • 3 Stir together the mashed potatoes, 1/2 cup of the crumbled sausage, half of the chopped bacon and half of the cheese. Spoon about 1 cup of this mixture into the center of the pie dough.
  • 4 Add remaining potato mixture and spread toward the center of the pie crust, leaving a 3-inch border of uncovered crust around the edge.
  • 5 Sprinkle the remaining sausage and bacon over top of the potatoes. Toss on half of the remaining cheese.
  • 6 Fold the dough up over the outer edge of the potatoes, pinching the dough together as needed about every two inches, and brushing it with egg wash as you go.
  • 7 When you are finished pleating the dough you should have a rustic-looking tart about 7-8 inches in diameter.
  • 8 Bake for 22-26 minutes until crust is golden brown. Remove from oven, top with remaining cheese, and return to oven just for a moment until the cheese melts. Cut into slices and serve hot.
See Step By Step

Step By Step  

Meat and Potatoes Crostata

As prepared by Hungry Happenings,

One of my favorite indulgences is sinking my teeth into a slice (or three) of thick-crust mashed potato pizza topped with lots of cheese and bacon. (It might sound a little out-there, but I promise it’s delicious. Definitely give it a try!) But it’s a rare treat, as the closest pizza place serving this dish is quite a distance from our house.

One night I was really craving this particular pizza and thought I’d try making it at home. I didn’t have any pizza crusts on hand and didn’t feel like making dough from scratch, so I grabbed a box of Pillsbury refrigerated pie crusts and used one of those instead. After all, it’s perfect for chicken pot pie, so I figured it would taste just as good with other savory ingredients. I filled the dough with mashed potatoes, bacon and cheese and folded it over into a crostata so that I could still cut slices and eat it like a pizza.

Once baked, the flaky crust was light and delicate, which was a perfect balance for the substantial filling. I actually preferred it to the pizza crust!

Over the years I’ve changed up the fillings, adding things I might have left over in the fridge, like crumbled sausage. I’ve even made versions of this crostata with broccoli, cheese and bacon, and a post-Thanksgiving one with turkey and gravy. So get creative and make a crostata with your favorite flavor combinations! It’s a great dinner idea to have on hand for those nights when you’re not sure what to make. 
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Tips  

One of my favorite indulgences is sinking my teeth into a slice (or three) of thick-crust mashed potato pizza topped with lots of cheese and bacon. (It might sound a little out-there, but I promise it’s delicious. Definitely give it a try!) But it’s a rare treat, as the closest pizza place serving this dish is quite a distance from our house. One night I was really craving this particular pizza and thought I’d try making it at home. I didn’t have any pizza crusts on hand and didn’t feel like making dough from scratch, so I grabbed a box of Pillsbury refrigerated pie crusts and used one of those instead. After all, it’s perfect for chicken pot pie, so I figured it would taste just as good with other savory ingredients. I filled the dough with mashed potatoes, bacon and cheese and folded it over into a crostata so that I could still cut slices and eat it like a pizza. Once baked, the flaky crust was light and delicate, which was a perfect balance for the substantial filling. I actually preferred it to the pizza crust! Over the years I’ve changed up the fillings, adding things I might have left over in the fridge, like crumbled sausage. I’ve even made versions of this crostata with broccoli, cheese and bacon, and a post-Thanksgiving one with turkey and gravy. So get creative and make a crostata with your favorite flavor combinations! It’s a great dinner idea to have on hand for those nights when you’re not sure what to make.

Try topping each slice with a dollop of sour cream.

You can swap out some of the meat for veggies. For instance, you can make a broccoli and cheese potato crostata topped with bacon.

Nutrition Information 
No nutrition information available for this recipe
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