Sausage and Three Cheese Deep Dish Pie
Prep Time: 30-45 min.
Bake Time: 50-55 min.
This will be your, “Oh-so-good, can’t wait to eat it” recipe.
9 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 pound Italian sausage
1 15 ounce carton ricotta cheese
1 bag spinach
1 cup grated mozzarella cheese
1 cup grated Romano cheese
1/4 cup dried parsley flakes
1 teaspoon fresh ground pepper
1 teaspoon salt
1/2 teaspoon fresh, minced rosemary
1 teaspoon fresh, minced basil
1 teaspoon fresh, minced garlic
Spray counter lightly with non-stick cooking spray. Combine 9 rolls. Combine remaining three rolls.
Roll the larger piece into an 12×12-inch square and the smaller piece into a 9×9-inch square. Cover with plastic wrap and let rest.
Brown the sausage. Combine the sausage with all the remaining ingredients and mix well until spinach is wilted. Remove wrap from dough and place larger square in a sprayed 9×9-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. Press the edges of dough 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 degrees F 55-60 minutes. Cover with foil after 30 minutes to prevent over browning. Let sit for 10 minutes before cutting into squares.