Recipe from Taste of Home Best Comfort Food
This dish was delicious. It was huge and filling. I omitted the spinach at hubby’s request. This is not, I repeat, is not a weeknight meal for those who work outside the home. I served it with an Italian-style salad. More notes below.
Makes 10 servings
W.W.S Points- 20
1 1/2 pounds sweet or hot bulk sausage
1 cup chopped red sweet pepper (1 large)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 16-ounce package hot roll mix
3 cups shredded mozzarella or provolone cheese (12 ounces)
1/2 of a 15 ou. carton of ricotta cheese (about 1 cup)
1/2 of a 10-ou. package frozen chopped spinach, thawed and well drained
2 4-ou. cans sliced mushrooms, drained
1 egg, lightly beaten
1 Tbsp. water
1 Tbsp. shredded Parmesan
1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.
2. Prepare hot roll mix according to package directions through kneading. Cover; let rest for 5 minutes.
3. Preheat oven to 350F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, ricotta cheese, and spinach (we omitted). Stir in sausage mixture and mushrooms.
4. On a highly floured surface (no joke), roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up the sides of a greased 9-in. springform pan. Sprinkle dough with half cup mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1 2/2 cups cheese; press into sausage mixture.
5. Roll remaining dough into a 9-in. circle; place on cheese. Fold edge of bottom dough over top dough; pinch to seal.
6. In a small bowl, combine the one egg and the water. Brush over top of pie in a diamond pattern, being careful not to cut all the way through the door. Sprinkle with Parmesan cheese.
7. Bake, uncovered, for 40-45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan. Cut pie into wedges.
Now let’s dish-
I made the sausage mixture the night before and that still made for a long night in the kitchen. I really wouldn’t recommend doing this unless you can start early. If you can start early, it is well worth it. It was hit with adults & kids alike.
I served it with an Italian like salad, think Olive Garden minus the onion. With the pie and the salad we had a lot of leftovers. I feel like this could easily feed up to 8 people.
Try to make sure to really keep the moisture down. Drain your spinach and mushrooms really well and make sure your sausage mixture is drained well.
Don’t worry if your dough doesn’t seem to be laying right. The weight of the filling helped me with mine.
Since I am on WW I ate 1/15th slice of the pie and had a lot of salad. It was delicious and worth it for 20 points total for the salad and slice of pie for me.