Directions

• In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt,
• basil, rosemary, garlic powder, onion powder and pepper. In a
• saucepan, heat water and butter to 120°-130°. Add to dry
• ingredients; beat just until moistened. Add eggs; beat until smooth.
• Stir in enough remaining flour to form a soft dough. Turn onto a
• floured surface; knead until smooth and elastic, about 4-6 minutes.
• Place in a greased bowl, turning once to greased top. Cover and let
• rise in a warm place until doubled, about 30 minutes.
• Meanwhile, in a skillet, cook sausage until no longer pink; drain.
• Stir in the cheeses, eggs and parsley; set aside. Punch dough down.
• On a lightly floured surface, roll out two-thirds of dough into a
• 18-in. x 15-in. rectangle. Transfer to a greased 13-in. x 9-in.
• baking dish (edges will hang over sides). Press pastry onto bottom
• and up sides of dish.
• Spread filling over crust. Roll out remaining pastry to fit top of
• dish; place over filling. Trim edges; pinch to seal. Cut slits in
• top. beat egg and water; brush over top. Bake at 350° for 60-65
• minutes or until a meat thermometer inserted into filling reads
• 160°. Let stand for 10 minutes; cut into squares. Yield: 15-20
• servings.