I used a picture without the mozzarella cheese because I wanted to share the yumminess that is inside the pie. This is a favorite recipe in our family that I found many years ago. It was orginally 3-Pepper Pie but I rarely buy orange or yellow peppers ($$$) so it is really just 2-Pepper Pie now. I've done very little tweeking to the original recipe that I had found in a magazine. The biggest thing for me now is that I barely cook the vegetables in the skillet because I like crisp vegetables when the pie comes out of the oven. We always have leftovers with this dish but that is the beauty of it. HM loves leftover Pepper Pie.
Two Pepper Pie
1 hot roll mix
2 pkgs. Hillshire Farm or Smithfield Smoked Sausage, sliced in rounds
1 green pepper, sliced
1 red pepper, sliced
1 orange or yellow pepper, sliced (for 3-pepper pie)
1 large Vidalia onion, sliced and quartered
4 garlic cloves chopped
1 tsp. ground thyme, or fresh
1 tsp. ground oregano, or fresh
4 C. mozzarella cheese, shredded
Prepare the hot roll mix according to package directions (except use only1 ¼ C. hot water).
Press dough in bottom and up the sides of an olive oil greased, glass or stoneware, 9x13, pan. Bake in 375 oven for 5 minutes. Meanwhile, fry sausage in skillet (I use a large electric skillet) until darkened. Add the vegetables, garlic, and seasonings. Sauté for just a few minutes, combining the vegetables with the sausage. Transfer the sausage-vegetables to the pan. Sprinkle cheese on top. Bake for 25 minutes.