Italian Sausage Pie

What can I say, other than Yum???


This dish is almost like an Italian Torta.  The minute I saw it in one of my cooking magazines, I ripped it out, added it to my binder and set it aside to try.  Then I forgot about it.  Then I found it again a week ago and knew it had to go in my Menu Plan and it did and that's what we had for dinner tonight.

Goodness, sausage, onion, cheese, pepper and dough, all the things that make this girl really really happy.

Just a little warning, when you cut into it, the juices tend to ooze out, so make sure you do so over a baking dish or plate with rims or something of that kind.



1 1/2 lbs sweet or hot bulk Italian sausage
1 C red pepper, chopped
1/2 C onion, chopped
2 cloves garlic, minced

1 ? 16oz pkg hot roll mix
5 eggs
3 C shredded mozzarella
1/2 carton (15 oz) ricotta cheese  (I accidentally forgot and added the whole carton and the world didn't come crashing down)
1/2 of a 10 oz. package frozen chopped spinach, thawed and well drained

1 egg
1 tbsp water
1 tbsp Parmesan cheese


In an extra large skillet, cook sausage; sweet pepper, onion and garlic over medium heat until sausage is brown;  drain off fat.


Prepare hot roll mix according to package directions through kneading.  Cover;  let rest for 5 minutes.


Preheat oven to 350 F.  In a large bowl, beat the five eggs.  Stir in 1 cup of the mozzarella cheese, ricotta cheese and spinach.  Stir in sausage mixture.


On a light floured surface, roll three-fourths of the dough into a 15-inch circle.  Fit into bottom and press up the sides of a greased 9-inch springform pan.  Sprinkle dough with 1/2 cup of the mozzarella cheese. 


Spoon sausage mixture over cheese.  Sprinkle with remaining 1 1/2 cups cheese;  press into sausage mixture.


Roll remaining dough into a 9-inch circle;  place on cheese.    Fold edge of bottom dough over top dough;  pinch to seal.


In a 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 brown.  Let stand in pan on a wire rack for 20 minutes. 


Using a small spatula, loose pie from side of pan;  remove side of pan.  Cut pie into wedges.


Makes 10 servings.