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Ingredients

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Directions

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  • Heat oven to 375 degrees F. Coat 10-inch springform pan with nonstick vegetable cooking spray.

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  • Heat oil in medium-size nonstick skillet over medium heat. Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.

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  • Combine ricotta, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.

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  • Roll out both piecrusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.

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  • Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.

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  • Bake on the bottom oven rack in 375 degrees F oven for 45 minutes. (If the top begins to brown too quickly, cover with sheet of aluminum foil.) Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean. Makes 12 servings.

Nutrition Facts

439 calories; 28 g total fat; 125 mg cholesterol; 793 mg sodium. 2328 g protein;

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