Pizza Rustica

• 1 lb. Italian sausage, casing removed
• 4 eggs
• 1-1/2 cups POLLY-O Original Ricotta Cheese
• 1 cup POLLY-O All Natural Shredded Low-Moisture Whole Milk Mozzarella Cheese
• 1/2 cup KRAFT Grated Parmesan Cheese
• 3 oz. prosciutto, chopped
• 2 Tbsp. chopped fresh parsley
• pastry for 2-crust 9-inch pie

1. Heat oven to 375 degrees F.
2. Brown sausage; drain.
3. Beat eggs in large bowl; stir in sausage, cheeses, prosciutto and parsley.
4. Line 9-inch pie plate with 1 pie crust; fill with meat mixture.
5. Cover with remaining crust; seal and flute edge.
6. Cut several slits in top crust to permit steam to escape.
7. Bake 1 hour or until golden brown.
8. Let stand 15 min.
9. before serving.

italian sausage, eggs, pollyo original ricotta cheese, pollyo all natural shredded lowmoisture whole milk mozzarella cheese, parmesan cheese, parsley, pastry

Taken from www.kraftrecipes.com/recipes/-5048.aspx (may not work)