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Filling:
Two 1 pound packages bulk sausage (HOME MADE is best but you can use Jimmy Dean, etc.)
3 cups shredded cheddar or Monterey Jack cheese
8 ounces cream cheese
1-1/2 cups cottage cheese
4 eggs, beaten
Crust:
2 cups Bisquick baking mix
2 Tablespoons chopped parsley (reserve 1 tablespoon for topping)
4 eggs, beaten
1/2 cup milk
Preheat oven to 375 degrees. Brown sausage in frying pan; drain well.
Mix with cheeses and eggs.
For crust: Combine Bisquick with 1 Tablespoon of parsley. Mix eggs with
milk and add to Bisquick mixture. Stir only until blended. Grease two
deep dish pie dishes. Spread one-fourth of crust mixture in each of the
pie pans (mixture will barely cover pan). Add sausage/cheese mixture.
Mound remaining dough on top of pies. Sprinkle with reserved parsley.
Bake for 45 to 50 minutes or until golden brown.
Serves: 16
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