I 9″ pie crust premade or recipe of choice
1 cup precooked ham, chopped
4 slices provolone cheese
1 cup cheese sauce (see recipe for Spicy Jack Queso)
1 small onion halved, sliced thin
1/2 green pepper sliced thin
3 garlic cloves sliced
1 celery stick, sliced thin
3 tbsp. grated Parmesan Cheese
2 tbsp. butter
1 tbsp. oil like avocado with a high smoke point
Preheat frying pan, medium high, add butter and oil heat until hot, but not smoking. Cook onions until soft clear add celery, pepper, Brussels sprouts and garlic, cook until caramelized. Add ham. If ham is frozen cook it for a few minutes to allow any extra moisture to escape. Allow mixture to cool before using.
Line a sheet pan with parchment paper and roll out pie crust. Lay provolone, overlapping the slices in the middle of the pastry, top with a few table spoons of cheese sauce, not too much. Pile the cooled ham and vegetables on top of the cheese and close the gazette by folding the crust up and pinching the folds to create almost flower petals. The end result will be a round, one crust pie with even folds that hold all of the ingredients in. I filled the top with more cheese sauce so it resembled a volcano more than a flower brushed it with egg wash with a sprinkle of Parmesan cheese before popping it into the oven preheated to 400 for 35mins, rotating it once in the middle.
Once out of the oven I cut it into four with the pizza cutter and tried the oven baked potato chips on the side. Realistically I could’ve eaten at least half without feeling bad, but I wrapped up the leftovers for lunch later in the week.