Pizza Rustica

20 min - Total:

1 hr

20 min

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

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.

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.

This recipe created by Kraft Foods.