A great Italian treat for your family!
Prep: 20 min - Total: 1 hr 20 min
Pastry for 2-crust 9-inch pie
1 lb. Italian sausage, casing removed
1-1/2 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded
4 eggs, beaten
1/2 cup POLLY-O Grated Parmesan Cheese
3 oz. prosciutto, chopped
2 Tbsp. chopped fresh parsley
ROLL 1/2 of the pastry to 11-inch circle on lightly floured
surface. Line 9-inch pie plate with pastry allowing 1/2-inch
overhang. Pierce pastry shell with fork.
BROWN sausage; drain.
MIX ricotta cheese, mozzarella cheese, eggs and Parmesan cheese.
Stir in sausage, prosciutto and parsley. Pour into crust.
ROLL remaining pastry to 12-inch circle. Place over filling;
seal and flute edge. Cut several slits to permit steam to escape.
BAKE at 375°F for 1 hour or until center is set and crust is
browned. Let stand 15 minutes before serving. Serve hot or cold.
Makes 10 servings
Great Substitute: Substitute 1/4 cup finely chopped OSCAR
MAYER Ham or pepperoni for prosciutto.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.