Pizza Casserole
October 14, 2025 • 0 comments

- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (3/4 cup) onion, chopped
- (1 medium) Sweet red pepper, diced
- (1 medium) Sweet green pepper, diced
- (1 Tablespoon) Olive oil
- (1 medium) Zucchini, halved lengthwise and sliced
- (1 teaspoon) Minced garlic
- (2 cans (14 1/2 oz)) Diced tomatoes, drained
- (3/4 lb, chopped) Beef Pepperoni
- (1 small can) Sliced mushrooms
- (1/2 cup) Sliced banana peppers
- (1 teaspoon) Sea salt
- (1 teaspoon) Italian seasoning
- (1/2 teaspoon) Pepper
- (1/4 cup) Grated Parmesan cheese
- (2 cups) Shredded mozzarella cheese
- (1 tube) Refrigerated breadsticks
Directions
In a large skillet, sauté onion, sweet peppers, and banana peppers until crisp-tender.
Add the zucchini (I didn't have a fresh zucchini but had some frozen shredded zucchini, so I thawed and drained it and used it instead. Worked just fine! Sauté until veggies are tender.
Add garlic and cook another minute.
Stir in the drained tomatoes, beef pepperoni (original recipe calls for smoked sausage...our sweet Italian sausage would be delicious in this dish too), salt, Italian seasoning, pepper and 2 tablespoons of the Parmesan cheese. Bring to a boil, simmer uncovered for 8-10 minutes, allowing most of any remaining liquid to evaporate.
Spoon half the sausage mixture into a 13"x9" baking dish.
Sprinkle with mozzarella cheese; top with remaining sausage mixture.
Separate breadsticks and arrange in a lattice pattern over the top (my only option on hand was crescent rolls...we made them work, but the breadsticks would have looked prettier :D ). Of course, if you're a bread maker, homemade breadsticks on top would probably taste even better and be healthier.
Sprinkle with remaining parmesan cheese.
Bake, uncovered, at 375 degrees for 13-15 minutes or until breadsticks are golden brown. Let stand for 10 minutes before serving.