Ingredients

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Prep: 20 min - Total: 1 hr 20 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 created by Kraft Foods.

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