MOOSE SAUSAGE and CARAMELIZED PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, polish-sausage-style moose, mozzarella,

parmesan, parsley and a red sauce...

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 10-Min/1-Hr prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup (6" piece) polish-sausage-style moose [Alaska Sausage Company], casings removed, cubed

 -- (Render fat by cooking on low for 5 minutes in a dry skillet; drain on paper towel lined plate)

2 tbsp. finely chopped fresh parsley

homemade pizza sauce

3 tablespoons homemade pizza sauce, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with moose sausage, caramelized onion, and parsley; drizzle with pizza sauce. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of coarse kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. Serve with warm pizza sauce for dipping alongside. ~ Enjoy!

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Tip:
Feel free to substitute the moose sausage with cooked pork polish sausage, salami, or pepperoni, that's divine too!