Italian Meats and Poultry Recipes - Spinach-Sausage Pie

Ingredients                      

• 1 1/2 pounds bulk Italian sausage

• 1 cup chopped red sweet pepper

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 16-ounce package hot roll mix

• 5 eggs

• 3 cups shredded mozzarella cheese or provolone cheese(12 ounces)

• 1/2 of a 15-ounce carton ricotta cheese (about 1 cup)

• 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

• 2 4-ounce cans (drained weight) sliced mushrooms, drained

• 1 egg

• 1 tablespoon water

• 1 tablespoon shredded Parmesan cheese

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Method:

1. In large skillet cook sausage, sweet pepper, onion, and garlic over medium heat until meat is brown. Drain off fat. Drain mixture on paper towels.

2. Preheat oven to 350°F. Prepare hot roll mix according to package directions through kneading step. Cover; let dough rest for 5 minutes.

3. In a large bowl beat the 5 eggs. Stir in 1 cup of the mozzarella cheese, the ricotta cheese, and drained spinach. Stir in meat mixture and mushrooms.

4. Grease bottom and side of a 9-inch spring form pan. On lightly floured surface, roll three-fourths of the dough into a 15-inch circle; fit circle into bottom and press up side of spring form pan.

5. Sprinkle bottom with 1/2 cup of the mozzarella cheese. Spoon meat mixture over cheese. Sprinkle with remaining 1 1/2 cups mozzarella cheese; press lightly into meat mixture.

6. Roll remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal. In small bowl combine the 1 egg and the water; beat with a whisk. Brush egg-water mixture over top of pie; allow to dry for 5 minutes. Sprinkle with Parmesan cheese.

7. Bake for 40 to 45 minutes or until golden brown. Cool in spring form pan on wire rack for 20 minutes. Using a small spatula, loosen pie from side of spring form pan; remove side of pan. Cut pie into wedges.