Sausage and Three Cheese Deep Dish Pie

This will be your, "Oh-so-good, can’t wait to eat it" recipe.

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Servings: 12
Skills: Intermediate
Prep Time: 30-45 min (not including thaw time)
Bake Time: 60 min

Ingredients

  1. 18 Rhodes™ Dinner Rolls, thawed to room temperature
  2. 1 tablespoon dried parsley flakes
  3. 1 1/2 teaspoons dried basil
  4. 1 1/2 teaspoons dried rosemary
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon onion powder
  7. 1/4 teaspoon pepper
  8. Filling:
  9. 3 pounds bulk Italian sausage
  10. 3 15 ounce cartons ricotta cheese
  11. 2 cups grated mozzarella cheese
  12. 1/2 cup grated Romano cheese
  13. 3 eggs, lightly beaten
  14. 1/4 cup dried parsley flakes
  15. 1 teaspoon fresh ground pepper
  16. 1 teaspoon salt
  17. 1 teaspoon fresh, minced rosemary
  18. 2 teaspoons fresh, minced basil
  19. 2 teaspoons fresh, minced garlic

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls and add parsley flakes, dried basil, dried rosemary, garlic powder, onion powder and pepper. Knead seasonings into dough until equally distributed.

Divide dough into two pieces. The larger piece should be slightly less than two thirds of the dough.

Roll the larger piece into an 18x15-inch rectangle and the smaller piece into a 9x13-inch rectangle. Cover with plastic wrap and let rest.

Brown the sausage and drain. Combine the sausage with all the remaining ingredients and mix well. Remove wrap from dough and place larger rectangle in a sprayed 9x13-inch pan, lining the sides and coming over the edge like a crust.

Fill the crust evenly with the sausage mixture. Lay the smaller rectangle on top of the filling. Wet the edges of the dough and press them together to seal.

Turn the dough edges under toward the inside of the pan to make a slight ridge along the edge. Cut several vents on top.

Bake at 350°F 55-60 minutes. Cover with foil after 30 minutes to prevent over browning. Let sit for 10 minutes before cutting into squares.