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2 (9-inch) deep dish frozen pie crust shells
1 lb. ground Italian sausage
1/2 c. chopped green pepper
1 (4 oz.) can mushroom stems and pieces, drained
2 tbsp. cornstarch
1/2 tsp. crushed oregano leaves
1 (15 oz.) can tomato sauce, divided
1 1/2 c. (6 oz.) shredded mozzarella cheese, divided
3 tbsp. grated Parmesan cheese, divided

Pop out frozen pie crust from foil pan and place right side up on waxed paper to thaw, approximately 15 minutes. Set aside second pie crust.

In large skillet, cook sausage until brown; drain. Add green pepper and mushrooms; cook over medium heat until green pepper is tender. Stir in cornstarch and oregano. Reserve 1/4 cup tomato sauce. Add remaining sauce to meat mixture. Pour into pie crust in foil pan. Sprinkle 1 cup mozzarella cheese and 2 tbsp. Parmesan cheese on top. Flatten thawed pie crust; place on top of pie. Carefully seal and crimp around edges. Spread reserved tomato sauce and remaining 1/2 cup mozzarella cheese and 1 tbsp Parmesan cheese on top. Cut several slits in top crust.

Bake on cookie sheet in 400F over 25 to 30 minutes or until cheese is browned. Cool 15 minutes before serving.

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