| | Directions |
- Preheat oven to 450 degrees F.
- Break up sausage into a large skillet.
- Cook on medium-high, breaking up large pieces with a wooden spoon, until the sausage loses its bright pink color and renders some juices.
- Turn heat down to medium.
- Add the chopped onion.
- Cook, stirring occasionally, until the onion is tender and transparent and the sausage is cooked through.
- Add the can of diced tomatoes.
- Turn the heat to high, and cook, stirring frequently, until most of the liquid has evaporated.
- Remove from heat and stir in the flour.
- Set aside.
- Unroll pie crusts and press gently against the bottoms and sides of two 9 inch regular or 9 1/2-inch deep pie plates; flute edges as desired.
- Divide the sausage and tomato mixture evenly between the two crusts.
- Top each with 4 ounces of mozzarella cheese and 1 tablespoon Parmesan cheese. Combine eggs, milk, salt and pepper.
- Pour evenly over the mixtures in the two pie crusts.
- Bake for 15 minutes.
- Reduce oven temperature to 375 degrees F.
- Bake for 25 more minutes, or until knife inserted in center comes out clean.
- To freeze, cook as directed, cool, cover with two layers of foil and freeze.
- Thaw in the refrigerator, then heat to serve.
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| Ingredients | | - |  | 4 Premio mild Italian sausage links - casings removed |
| - | | 1 onion - chopped |
| - | | 14 1/2 ounces tomatoes with basil, garlic and oregano - diced |
| - | | 2 tablespoons flour |
| - | | 15 ouces refrigerated pie crusts - softened as directed on the box |
| - | | 8 ounces mozzarella cheese - shredded |
| - | | 2 tablespoons parmesan cheese - grated |
| - | | 6 eggs - slightly beaten |
| - | | 1 1/2 cups milk |
| - | | 1/4 teaspoon salt |
| - | | pinch white pepper |
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