Italian sausage and provolone flat pie

1. On a lightly floured surface, unfold the pastry dough, and use a floured rolling pin to roll into a rectangle of about 10 by 15 inches. Cut the rectangle in half, so that you have two 10 by 7 1/2 inch rectangles. Transfer the rectangles to a baking sheet lined with parchment paper and refrigerate for about 20 minutes.

2. Heat the olive oil in a medium skillet over medium heat. Add sausage, breaking up with a wooden spoon, and brown for about 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.

3. Spoon the sausage onto one of the pastry rectangles, leaving a 1-inch border all around. Top with the grated provolone. Using a pastry brush, brush the 1-inch border of pastry with beaten egg. Lay the remaining rectangle of pastry over the filling and press gently to seal. Leave the pastry on the parchment-lined baking sheet and refrigerate another 20 minutes (or up to 2 hours).

4. Preheat oven to 375 degrees F.

5. Using a small knife, trim the edges of the pastry. Using a pastry brush, coat the entire top of the pastry with the beaten egg. Gently cut five 3-inch vents in the top, being careful not to pierce the bottom layer. Bake, rotating once, for about 35 to 40 minutes, until the crust is deep golden brown and the pastry has puffed. Using one or two spatulas, transfer the pie to a wire rack and let cool for about 10 minutes before slicing and serving.