1 lb. Italian sausage
1 lb. Ricotta cheese
2 eggs
2 eggs, hard boiled
1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper

DOUGH:

1/2 c. milk
1/2 c. shortening
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pepper
2 eggs

For filling, take sausage out of skin, cook and crumble. Drain on paper towel and cool. Combine all ingredients above and let sit for 1 hour. Set aside hard boiled eggs.

For dough, heat milk until hot. Add shortening; stir until melted. Mix all ingredients together and add to milk mixture. Let sit at room temperature for 1 hour on floured board. Roll out half of the dough into large rectangle. Place in lightly greased jelly roll pan. Pinch at corners of pan. Spread filling over dough. Slice the 2 hard boiled eggs over top of filling. Roll remaining dough into rectangle and place on top. Pinch edges together with dough in pan. Beat 1 egg white and brush on top. Bake at 400 degrees for 30 to 45 minutes, until golden brown.