Recipes and Cooking Sausage Pie 4.2 (6) Add your rating & review This pie is our version of a two-crusted pizza sometimes called pizza rustica. It's easy because the crust is made from hot roll mix. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Cool Time: 20 mins Bake Time: 45 mins Total Time: 1 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 16 ounce package hot roll mix 1 pound bulk sweet or hot Italian sausage 4 cup sliced fresh mushrooms 1 cup chopped onion 1 cup chopped red sweet pepper 2 cloves garlic, minced 1 8 ounce can pizza sauce 2 cup shredded smoked mozzarella or provolone cheese (8 oz.) 1 egg 1 tablespoon water Directions Prepare hot roll mix according to package directions through the kneading step. Cover; let dough rest for 5 to 10 minutes. In a large skillet, cook sausage over medium heat until meat is brown. Drain, reserving 1 tablespoon drippings in skillet. Add mushrooms, onion, sweet pepper, and garlic to skillet. Cook over medium heat until vegetables are tender. Drain off any liquid. Stir in pizza sauce. Set mixture aside. Preheat oven to 350 degree F. Grease the bottom and side of a 9-inch springform pan. On a lightly floured surface, roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the side of the springform pan. Sprinkle bottom of the dough with 1/2 cup of the cheese. Spoon meat mixture over cheese. Sprinkle remaining 1-1/2 cups cheese over meat. Press lightly into meat filling. On a lightly floured surface, roll the remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal. In a small bowl, beat together egg and the water. Brush top of pie with egg-water mixture; allow to dry for 5 minutes. With a sharp knife, score top of pie in a diamond pattern, being careful not to cut all the way through the dough. Bake for 45 to 50 minutes or until golden brown. Cool in pan on a wire rack for 20 minutes. To serve, use a small spatula or table knife to loosen pie from side of pan; remove side of pan. Cut pie into wedges. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 482 Calories 20g Fat 50g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 482 % Daily Value * Total Fat 20g 26% Saturated Fat 7g 35% Cholesterol 100mg 33% Sodium 1057mg 46% Total Carbohydrate 50g 18% Protein 25g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.