18 Rhodes™ Dinner Rolls, thawed to room temperature
1 tbsp. dried parsley flakes
1 1/2 tsp. dried basil
1 1/2 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper

FILLING:

3 lb. bulk Italian sausage
3 (15 oz. ea.) tubs Ricotta cheese
2 cups grated Mozzarella cheese
1/2 cup grated Romano cheese
3 eggs, lightly beaten
1/4 cup dried parsley flakes
1 tsp. fresh ground pepper
1 tsp. salt
1 tsp. fresh, minced rosemary
2 tsp. fresh, minced basil
2 tsp. fresh, minced garlic

Spray counter lightly with non-stick cooking spray (Pam). Combine rolls and add parsley flakes, dried basil, dried rosemary, garlic powder, onion powder and pepper. Knead seasonings into dough until equally distributed. Divide dough into two pieces. The larger piece should be slightly less than two thirds of the dough. Roll the larger piece into an 18x15-inch rectangle and the smaller piece into a 9x13-inch rectangle. Cover with Saran or plastic wrap and let rest.

Brown the sausage and drain. Combine the sausage with all the remaining ingredients and mix well. Remove wrap from dough and place larger rectangle in a sprayed 9x13-inch pan, lining the sides and coming over the edge like a crust. Fill the crust evenly with the sausage mixture. Lay the smaller rectangle on top of the filling. Wet the edges of the dough and press them together to seal. Turn the dough edges under toward the inside of the pan to make a slight ridge along the edge. Cut several vents on top.

Bake at 350°F for 55 to 60 minutes. Cover with foil after 30 minutes to prevent over browning. Let sit for 10 minutes before cutting into squares.

Submitted by: Rhodes