I think that one of the reasons that I was so excited to make a savory pie was that I couldn’t stop thinking of things include in the stuffing. Fresh bratwurst sausages from the butcher were at the top of my list. And they are my father-in-law’s favorite type of sausage.
Originally, I planned to make my usual crust for a chicken pot pie. But, as I started thinking about the cheeses I could include in the stuffing, I started to crave a slightly sweet crust to go with it. I had an opened package of hot roll mix that I had originally planned to use as a hot dog wrapper. So I decided to make a crust with the hot roll mix.
The crust turned out pretty well… I think the recipe is a keeper and the crust could be used as a great pizza crust with pizza toppings for another recipe! I served it to a get together with some friends, and everyone seemed to enjoy it and they were also impressed by the presentation. Instead of just making a savory pie in a regular pie dish (which would be a traditional method), I decided to make a deep dish pie with a springform pan. If you’re looking for a presentable dish for an upcoming potluck, I’d definitely recommend this one!
1 1/2 pounds sweet Italian sausage or hot Italian sausage
5 oz frozen chopped spinach, thawed and well drained
8 oz sliced mushrooms
1 cup chopped sweet red pepper
1/2 cup chopped onion
2 cloves garlic, minced
3 cups shredded mozzarella or provolone cheese
1 tbsp shredded Parmesan cheese
1 cup ricotta cheese
1 (16 oz) package hot roll mix
1 egg, lightly beaten
1 tbsp water
Cook sausages, onion, sweet peppers and garlic in an extra large skillet over medium heat. When the sausages turn brown, drain the fat from the pan.
Prepare the hot roll mix by kneading according to the directions on the package. Cover it and let it rest for 5 minutes.
Preheat the oven to 350o. In a large bowl, beat the five eggs. Stir in 1 cup mozzarella cheese, ricotta cheese and spinach.
Stir in the mushrooms and sausage mixture.
On a lightly floured surface, roll 3/4 of the dough into a 15” circle. Grease a 9” springform pan and fit the dough into the bottom of the pan and press up the sides. Sprinkle 1/2 cup mozzarella cheese onto the dough.
Spoon sausage mixture over top of the cheese. Sprinkle the remaining 1 1/2 cup mozzarella cheese onto the sausage mixture.
Roll the remaining dough into a 9” circle and place on top of the cheese. Fold the bottom dough from the side of the pan over top of the top dough and pinch to seal.
In a small bowl, combine the lightly beaten egg and water. Brush the egg over the top of the dough and allow 5 minutes to dry.
Using a knife, make slits on the top of the dough, making sure not to cut all the way through the tough. Sprinkle the Parmesan cheese on top of the pie.
Bake uncovered for 40 to 45 minutes or until the pie turns golden in color. Let it cool on a wirerack in the springform pan for 20 minutes.
Using a spatula, loosen the pie from the side of the pan before removing from pan. Cut the deep dish sausage pie into wedges and serve.
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