1 (6 ounce) package cream cheese, softened
2 tablespoons canola oil
1 tablespoon butter
8 large filets
2 pounds sausage, casings removed
2 tablespoons Italian seasoning
Preheat oven to 350 degrees F (175 degrees C).
Layer filets on a 5x13 inch baking dish. Spread cream cheese mixture and butter over filets. Sprinkle with 2 tablespoons of butter mixture.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain pasta, reserving 1/4 cup. Mix sausage, meat, eggs and cream cheese mixture into sauce.
Divide cream cheese mixture into 4 portions. Place into individual serving bowls.
Dolce a sheet of waxed paper in the shape of an inverted triangle and dip the ends in butter mixture to prevent sticking. Place the portion nearest the center of the paper on the meat and chicken. Spread with filling.
Bake in the preheated oven for 1 hour. Remove paper and bake for another hour.
Remove meat from marinade. Preheat oven to 325 degrees F (165 degrees C).
Place the remaining portion of the cream cheese and sausage mixture over the hot skin of the filets; brush with egg mixture and sprinkle with pepperjack cheese.
Bake at 325 degrees F (165 degrees C) for 6 to 8 hours, or until the meat is tender.