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    Pizza Rustica


    Source of Recipe


    Kraft, posted by stella to recipecircus

    List of Ingredients




    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

    Recipe



    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.

 

 

 

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