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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9 inch pie plate. Place bottom crusts in 2 pie plates. Roll out top crusts and set aside. | 2. Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl, and add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper. | 3. Add one raw egg to mixture. Mix well and check consistency - it should not be loose or runny, but should hold together well. Add one more raw egg if necessary. | 4. Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter or margarine. | 5. Bake in preheated oven for 35 minutes, until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry crust pie	2			302.6007	0.0	67.3202	1.7
italian sausage link	3/4	pound		302.6007	0.0	67.3202	1.7
egg	6		hard-cooked diced	429.0	2.16	37.68	28.53
cheddar cheese	1	cup	diced	-	-	-	-
provolone cheese	1/2	cup	diced	231.66	1.4124	16.8828	17.5692
milk ricotta cheese	1 1/2	cups		647.28	11.3088	41.8872	48.2856
parsley	1/2	bunch	chopped	-	-	-	-
salt pepper	to taste			302.6007	0.0	67.3202	1.7
egg	1			429.0	2.16	37.68	28.53
butter	1/4	cup	melted	342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.