Easter Meat Pie

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  cups

  all-purpose flour

1/4

  teaspoon

  salt

1/4

  ounce

  yeast

1/2

  cup

  2% low-fat milk -- warm to 110F

1/2

  teaspoon

  sugar

2

  tablespoons

  unsalted butter -- melted

1

  whole

  egg -- beaten

15

  ounces

 low fat ricotta cheese

3

  whole

  eggs

1

  cup

  Italian Five Cheese -- shredded

6

  ounces

  lean ground beef

4

  ounces

  sausage links -- sliced

4

  slices

 bacon  -- lower sodium -- diced

1/2

  teaspoon

  garlic powder

1

  teaspoon

  Italian seasoning

1

  tablespoon

  olive oil

Heat oven to 325F.

Dissolve yeast in warm milk with sugar. Let proof then add butter and egg.

Mix flour and salt together and add yeast mixture. Mix dough until soft but not sticky.

Heat oil in a frying pan and add ground beef, sausage, and bacon. Cook until browned.

Put ricotta in a bowl and add eggs one at a time beating until smooth.

Add Italian cheese and meats to the ricotta mixture.

Divide dough in half and roll each into an 11 inch circle.

Put one of the pie dough into a 9 inch pie pan and push up the sides. Pour cheese mixture into pie pan smoothing top.

Place second pie dough over the filling mixture and press the dough together and crimp the sides. Cut slits into the top to let steam out.

Bake for 1 hour and golden brown.

Makes 6 Servings

Per Serving: 648 Calories; 36g Fat (51.3% calories from fat); 39g Protein; 39g Carbohydrate; 1g Dietary Fiber; 247mg Cholesterol; 961mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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