Tried this recipe out the other night. It comes from Better Homes & Gardens Biggest Book of Casseroles
Recipe is what I made, and does not exactly match what’s in the cookbook.
- 1½ pounds bulk sweet Italian sausage
- 1 large red bell pepper, chopped
- ½ chopped sweet onion
- 6 teaspoons minced garlic from jar
- 16 ounce package hot roll mix
- 5 eggs
- 3 cups shredded mozzarella cheese
- ½ of a 15 ounce carton ricotta cheese
- ½ of a 10 ounce package of frozen chopped spinach
- 2 4 ounce cans sliced mushrooms
- 1 more egg
- shredded Parmesan cheese
- Thaw spinach and drain
- Preheat oven to 350°
- Cook sausage, pepper, onion, and garlic in large skillet over medium heat until sausage is browned
- Prepare hot roll mix according to package directions through the kneading step (my hot roll package mix required another egg, as well as margarine)
- In a large bowl, beat five eggs
- Stir in 1 cup of the mozzarella
- Stir in ricotta
- Stir in spinach (I forgot this step, and had to sorta mix it in later)
- Stir in sausage/pepper/onion/garlic mixture
- Stir in drained mushrooms
- Grease a 9 inch springform pan
- Roll ¾ of the dough into a 15 inch circle on a heavily floured surface
- Lay it into the springform pan, pressing the dough into the sides
- Sprinkle bottom of pie with ½ cup of the mozzarella
- Add sausage/cheese/egg/etc. mixture into pie
- Add remaining mozzarella to the top of the pie
- Roll the rest of the dough into a top pie crust
- Place top crust on top, then fold edges over and pinch to seal
- Beat last egg slightly
- Combine 1 tablespoon of water with egg
- Brush egg on top of pie and let dry for 5+ minutes
- Score the top of the pie in a diamond shape, but don’t cut all the way through the crust
- Sprinkle with Parmesan
- Bake uncovered for 40 to 45 minutes, remembering first to take your oven off pre-heat
- Cool on a wire rack for 20+ minutes
- Remove springform pan side, cut into wedges, and eat
Overall the pie worked out pretty good, though it was a bit soupier than I expected. I forgot to take the oven off pre-heat status (I have an older range), so that may have affected this. It probably could have used a spice or two added, though I’m not really sure what spices go well with sausage.
I made this recipe today or I should say I ATTEMPTED to make it. What a mess! This was a VERY labor intensive recipe, and not inexpensive to make at that. Before I even got to rolling out the crust, my kitchen looked like a bomb had gone off in it. The dough was a pain – would not stay up on the sides of the springform pan, had holes in it, etc.
Then for the extra fun touch, I set it on top of my stove before opening the oven door and when I picked up the pan – yes, drumroll please. The bottom of the springform pan fell off!! Liquid egg, peppers, sausage, you name it – all OVER my gas burner. And not one but two of them. I scrambled for a 9×13 pan and dumped the whole thing in there. Cleaning my kitchen for an hour has given me something to do while this hot mess bakes. And voila! There goes the timer. I’m sure it wil be delicious!
I’ve had that experience before. Thankfully not with this recipe.
I just threw mine in the oven and then read that it needs a top. Oh well. I googled italian sausage pie and found your recipe. I had made Easter pie with salami and sausage and pepperoni and it was too much meat for my taste. So I took the leftover sausage from that and used it today with whatever riccotta I had and shredded mozzarella (and five baby eggs from some new chickens). I already had a crust made for my quiche. I too thought “perhaps I ought to put some more spices in” as I dumped the mixture into the shell. No measuring today, just in a hurry! My kitchen always looks like a bomb went off so that’s how I roll.
can i post a pic of my pie? It came out just fine. Thanks for the recipe… but i really didnt follow it closely, come to think of it. I didnt use mushrooms or onions or peppers, and I used a pie plate instead of my spring form. When I used that for the Easter Pie, the coconut oil that i used instead of crisco melted out on to the oven floor. Smokey…