|Hot italian sausage||1⁄2 Pound|
|Pastry||1 (For Double-Crust 9-Inch Pie, Divided)|
|Ricotta/Cream style cottage cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||4 Ounce|
|Sliced pepperoni||3 Ounce, chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Commercial pizza sauce||1 Cup (16 tbs)|
Remove casings from sausage.
Cook sausage in a medium skillet until browned, stirring to crumble, drain well, and set aside.
Line a 9-inch pieplate with half of pastry, flute edges.
Bake at 450Â° for 5 minutes.
Remove from oven, reduce oven temperature to 350Â°.
Combine ricotta cheese and eggs, beat well.
Stir in sausage, mozzarella cheese, pepperoni, and Parmesan cheese.
Spoon into partially baked piecrust.
Roll out remaining pastry to an 8-inch circle, cut into 6 wedges.
Arrange on top of filling.
Bake at 350Â° for 20 minutes.
Brush milk over top of pastry, bake an additional 20 minutes or until golden brown.
Let cool 10 minutes, serve with warm pizza sauce.
Calories 373 Calories from Fat 227
% Daily Value*
Total Fat 25 g39%
Saturated Fat 11.4 g57%
Trans Fat 0 g
Cholesterol 182.9 mg61%
Sodium 809.7 mg33.7%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.1 g4.5%
Sugars 3.2 g
Protein 25 g49.5%
Vitamin A 16.6% Vitamin C 7.5%
Calcium 29.2% Iron 6.1%
*Based on a 2000 Calorie diet