DOUGH:

4 c. self-rising flour
1/2 lb. butter, softened
3 eggs
1 c. warm water

FILLING:

1 c. grated Parmesan cheese
2 lb. sweet Italian sausage
3 lb. Ricotta cheese
6 eggs
2 tbsp. shortening

DOUGH:

Cream butter and beat in eggs. Gradually add flour, beating well after each addition. Gradually add water until dough is elastic. Cover with towel and set aside.

FILLING:

Remove sausage from casing, brown in shortening. Cool. Beat eggs and mix with Ricotta and Parmesan cheese. Add to cooled sausage.

Cut dough in half using half for the bottom and half for the top. Knead 1/2 of dough well and roll out to 15x10x1". Place dough in greased pan cutting edges. Perforate bottom crust with fork. Place filling on top of crust and spread evenly. Roll out leftover dough to 15x10x1" and place on top of filling. Seal edges securely. Perforate top dough with a fork. Beat egg and water and brush on top crust.

Bake in 350 degree oven for 40 minutes or until crust is golden brown. Cool and cut into squares.

Serves 8-10.