Recipe from Better Homes and Gardens
1 1/2 pounds sweet or hot bulk Italian sausage
1 cup chopped red sweet pepper (1 large)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 16 ounce package hot roll mix
3 cups shredded mozzarella or provolone cheese (12 ounces)
1/2 15 ounce carton ricotta cheese (about 1 cup)
1/2 10 ounce package frozen chopped spinach, thawed and well drained
2 4 ounce can sliced mushrooms, drained
1 egg, lightly beaten
1 tablespoon water
1 tablespoon shredded Parmesan cheese
Prepare hot roll mix according to package directions through kneading step. Cover; let dough rest for 5 minutes.
On a lightly floured surface, roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the side of a greased 9-inch springform pan. Sprinkle bottom of dough with 1/2 cup of the mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1-1/2 cups cheese; press lightly into sausage mixture.
Roll remaining dough into a 9-inch circle; place on sausage-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal.
In small bowl, combine the one egg and the water. Brush over top of pie; allow to dry for 5 minutes. Using a sharp knife, score top of pie in a diamond pattern, being careful not to cut all the way through the dough. Sprinkle with Parmesan cheese.
Bake, uncovered, for 40 to 45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan; remove side of pan. Cut pie into wedges Makes 10 servings.
Per Serving: cal. (kcal) 625, Fat, total (g) 37, chol. (mg) 233, sat. fat (g) 14, carb. (g) 40, fiber (g) 1, pro. (g) 33, sodium (mg) 1234, Percent Daily Values are based on a 2,000 calorie diet
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