1/2 lb. hot Italian sausage
Pastry for double-crust 9 inch pie, divided
1 c. ricotta or cream-style cottage cheese
3 eggs
1 c. mozzarella cheese, shredded
1 (3 oz.) pkg. sliced pepperoni, chopped
1/4 c. grated parmesan cheese
2 tbsp. milk
Commercial pizza sauce

Cook sausage in a medium skillet until browned, stirring to crumble; drain well and set aside. Line a 9 inch pie plate with half of pastry, flute edges. Bake at 450 degrees for 5 minutes. Remove from oven; reduce oven temperature to 350 degrees. Combine ricotta and eggs, beat well. Stir in sausage, mozzarella, pepperoni, and parmesan cheese. Spoon into partially baked pie crust. Roll out remaining pastry to an 8 inch circle; cut into 6 wedges. Arrange on top of filling. Bake at 350 degrees for 25 minutes. Brush milk over top of pastry; bake an additional 20 minutes or until golden brown. Let cool 10 minutes; serve with warm pizza sauce. Yield: 6 servings.