DEEP DISH CHEESE PIE

1 pkg (11oz) pie crust mix
1/3 cup parmesan cheese
4 eggs, beaten
2 cups ricotta cheese
2 tbsp italien seasoning
1/2 tsp garlic salt
1/8 tsp pepper
1 can (8oz) tomato sauce
1 cup cooked and crumbled italian sausage
1 1/2 cups shredded mozeralla cheese

Combine pie crust mix and parmesan cheese. Prepare pie crust according to package directions for double crust pie.
Roll out 2/3 of dough on lightly floured surface to fit a 10 inch pie plate. Flute edge. Set remaining dough aside.
Set aside 2 tbsp beaten egg. Combine remaining eggs with ricotta cheese, italian seasoning, garlic salt and pepper.
Pur into prepared pie shell. Spoon tomato sauce over mixture. Sprinkle with sausage, then cheese.

Roll out remaining pastry to 9 inch circle. Cut into 8 wedges. Transfer wedges to top of pie. Brush pastry with reserved egg. BAke at 425 for 35 minutes, covering lightly with foil if crust browns too quickly.

Let stand at least 10 minutes before serving.