Meat and Potatoes Crostata

Name: Meat and Potatoes Crostata
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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Prep 15 min
Total 45 min
Servings 8

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

by: Hungry Happenings

Updated Apr 23, 2021

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Pillsbury Pie Crust

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

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.

Expert Tips

tip 1
Try topping each slice with a dollop of sour cream.
tip 2
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

300 Calories, 18g Total Fat, 9g Protein, 24g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 160

Total Fat: 18g; 28%

Saturated Fat: 7g; 34%

Trans Fat: 0g

Cholesterol: 55mg; 19%

Sodium: 520mg; 21%

Potassium: 300mg; 8%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 1g; 5%

Sugars: 1g

Protein: 9g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 4%; 4%

Calcium: 6%; 6%

Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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 refrigerated Pillsbury™ 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.