Ingredients
5-1/2 to 6 cups all-purpose flour4-1/2 teaspoons sugar1 tablespoon dried parsley flakes1 package (1/4 ounce) quick-rise yeast1-1/2 teaspoons salt1-1/2 teaspoons dried basil1-1/2 teaspoons dried rosemary, crushed1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon pepper1-1/4 cups water10 tablespoons butter2 large eggsFILLING:3 pounds bulk Italian sausage3 cartons (15 ounces each) ricotta cheese2 cups shredded mozzarella cheese1/2 cup grated Romano cheese3 large eggs, lightly beaten1/4 cup dried parsley flakesEGG WASH:1 large egg2 tablespoons water
Preparation
In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes.
Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish.
Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares.
