Pie a la italiana

Yield: 1 servings

Measure Ingredient
1 can Pillsbury Refrigerated
\N \N Crescent Rolls
8 ounces Italian Or Monterey Jack
\N \N Cheese -- cut into 1/2\" cubes
1 can (12 Oz) Luncheon Meat (Spam) OR --
12 ounces Smoked Sausages -- cut into 1/4\" slices
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Parmesan Cheese -- grated
2 \N Eggs -- slightly beaten

Open can; unroll dough and separate into 8 triangles. Place 5 triangles in ungreased 9-inch pie pan pressing pieces together to form a crust. Reserve 3 triangles for top crust. Combine remaining ingredients in a large mixing bowl. Pour into crust. Roll out each remaining triangle so longest side is 9-inches. Cut into ½-inch strips. Crisscross strips over filling to form a lattice top. Flute edge. Bake at 325 F for 60 to 70 mins or until knife inserted 2-inches from edge comes out clean. Do not overbake. Cool 10 mins before cutting into wedges.

Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.

From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking

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