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Leap Day 4-Layer Pie

Leap Day only comes around once every 4 years. That means we have to make up for everything we could be eating if we had that extra day every year. Enter the 4-Layer Pie: each layer, separated by pizza dough, is a different course: garlic knots, spinach dip, pasta bake, and a giant cookie base. Don’t @ us, just dig in!

Betsy Carter & Marissa Buie
Tasty Team
21% would make again
Leap Day 4-Layer Pie

Ingredients

for 12 servings

  • 4 tubes store-bought pizza dough

Garlic Oil

  • 4 tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 tablespoon italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1 tablespoon fresh parsley, minced

Pasta Bake

  • ½ cup ricotta cheese (125 g)
  • 1 large egg, lightly beaten
  • 1 cup marinara sauce (260 g)
  • ¼ cup grated parmesan cheese (30 g)
  • 3 cups penne pasta (300 g), cooked
  • 10 pepperonis, thinly sliced
  • 2 cups shredded mozzarella cheese (200 g)

Sprinkle Cookie Dough

  • 1 package sugar cookie dough, left at room temperature for 30 minutes
  • ⅓ cup rainbow sprinkles (65 g)

Assembly

  • nonstick cooking spray, for greasing
  • 2 cups shredded mozzarella cheese (200 g)
  • 2 cups spinach artichoke dip (520 g)
  • 20 whole pepperonis
  • 16 chocolate sandwich cookies
  • 1 package chocolate chip cookie dough

Garlic Butter

  • ½ stick unsalted butter
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon fresh parsley, minced

For Serving

  • 1 cup marinara sauce (260 g), warmed
  • 1 cup whipped cream (240 mL)

Special Equipment

  • 1 dutch oven, 8-inch wide and 5-inch (18 cm and 13cm)

Nutrition Info

  • Calories 1491
  • Fat 80g
  • Carbs 146g
  • Fiber 11g
  • Sugar 39g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into 2 8-inch (20 cm) circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
  3. Bake the pizza dough rounds for 15 minutes, until light golden brown. Let cool completely.
  4. Make the garlic oil: In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside.
  5. Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later. Cut the 3 remaining halves crosswise into 8 strips each, for a total of 24. Tie each strip into a knot and place in a large bowl.
  6. Pour the garlic oil over the dough knots and toss to coat completely. Set aside.
  7. Make the pasta bake: In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside.
  8. Make the sprinkle cookie dough: In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside.
  9. Assemble the pie: Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray.
  10. Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough.
  11. Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by ½ inch. Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap.
  12. Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed.
  13. Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni. Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round.
  14. Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top.
  15. Bake the pie for 45–50 minutes, until the cookie is golden brown around the edges.
  16. While the pie is baking, make the garlic butter: Combine the butter, garlic and salt in a small bowl. Microwave in 30-second intervals, until the butter is melted.
  17. Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter. Brush the top of the pie with the garlic butter and sprinkle with the Parmesan cheese and parsley.
  18. Slice the pie and serve with the warm marinara and whipped cream alongside.
  19. Enjoy!
  20. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Leap Day 4-Layer Pie