Sicilly Torta Rustica

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1/2 lb Italian turkey sausage link, sliced

• 1 (32 ounce) container part-skim ricotta cheese
• 3 eggs, beaten
• 1/2 lb sliced provolone cheese, cut into strips
• 1/4 lb prosciutto, diced
• 1/3 cup grated parmesan cheese
• 1 teaspoon salt

• 1 (2 count) package refrigerated ready-to-use pie crusts
• 1 egg yolk, beaten

Directions

1. 1

   Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.

2. 2

   Heat oil in medium-size nonstick skillet over medium heat.

3. 3

   Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.

4. 4

   Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.

5. 5

   Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.

6. 6

   Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.

7. 7

   Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).

8. 8

   Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.