Pizza Rustica 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.