Ingredients:
1.5 pounds Premio Mild Italian Sausage, sliced
2 tablespoons vinegar
1 (15 ounce) can sliced olives, drained
1 cup bottled roasted red peppers, sliced
1 (6 ounce) package sun-dried tomato soft cheese spread (or garden flavor)
1/2 pound Romano cheese, shredded
2 cups spinach leaves
1 cup pesto sauce
2 cups freshly grated parmesan cheese
1 egg yolk, beaten
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Easy Italian Torta:
1. Preheat oven to 375 degrees (F). Spray or grease bottom and sides of an 8-9 inch spring form pan. Roll 1/2 of dough into a circle and press onto bottom and up sides of pan.
2. Fill crust with remaining ingredients, except egg yolk, layering them in order of ingredients. Roll out final 1/2 of crust into an 8-inch circle and place on top of fillings, pinching seams with bottom crust to seal.
3. Make vent holes with a fork, then brush with egg yolk and bake in preheated oven for 50 minutes. Let rest for 15 minutes then remove from pan. Slice into wedges and serve.
SERVES: 5-8
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