1 pound bulk spicy Italian sausage or fresh links, cut into slices
1 pkg. refrigerated piecrusts
1 tsp. all-purpose flour
1 pkg. sliced mozzarella cheese, divided
2 C pasta sauce, divided
1 C Monterey Jack cheese, divided
4 oz. thinly sliced pepperoni, divided
1/4 C shredded Parmesan cheese
Preheat oven to 425 degrees. Cook the sausage in a heavy skillet over medium heat, stirring freequently until the sausage is browned and crumbly. Drain well. Set aside.
Unroll one piecrust on a work surface. Sprinkle with the flour. Transfer the crust, flour side down, to an ungreased 9-inch or 10-inch pie plate. Gently press into the pie plate.
Arrange half of the mozzarella over the bottom of the crust. Spread 1/2 C pasta sauce over the cheese. Sprinkle 1/2 C Monterey Jack over the pasta sauce. Drizzle 1/2 C pasta sauce over the Monterey Jack. Top with half each of the pepperoni and cooked sausage.
Repeat the layers with the remaining mozzarella, 1/2 C pasta sauce and the remaining Monterey Jack. Top with the remainng pepperoni and cooked sausage. Drizzle with the remaining pasta sauce.
Top with the remaining piecrust, tucking the edge into the bottom crust. Pinch the edges to seal. Cut several slits in the top of the crust to vent.
Bake until golden brown, 35 to 40 minutes. Let stand for about 30 minutes and sprinkle with the Parmesan before cutting to serve. This is really a WOW!! Enjoy!