Italian Easter Pie “Pizza Rustica”

RECIPE
1 pkg frozen pastry (2 sheets)
1⁄2 lb hot Italian sausages (about 3)
1 tbsp olive oil
4 eggs
2 lbs ricotta cheese
1⁄2 lb mozzarella cheese, cut in
1⁄4 inch cubes
1⁄4 cup grated Parmesan Cheese
8 slices prosciutto, coarsely chopped
1⁄4 cup chopped Italian parsley
1 egg yolk
Kosher salt and black pepper


Instructions
Defrost pastry sheets in refrigerator. Preheat oven to 375 degrees. Lightly grease a 10-inch round cheesecake pan or pie plate.

Remove sausage from casing and sauté in a skillet breaking up with a wooden spoon as it cooks. Discard excess fat.

In a large bowl, beat eggs, until well blended. Add ricotta, mozzarella, and parmesan cheeses, along with prosciutto, parsley, salt and pepper and sausage, and mix well.

On a lightly floured board, roll one piece of pastry into a 12-inch circle, place in pan/dish, add filling, roll 2nd sheet, and place on top of filling. Fold top crust under bottom and crimp edges.

Make slits in the center for steam vents. Brush with egg yolk beaten with 1 tbsp. water.

Bake 35-40 minutes, or until crust is golden brown.