| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 10 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | Egg | |
| 3 | T | Shortening |
| 1/3 | t | Salt |
| 2/3 | t | Baking powder |
| 1/2 | c | Cold water |
| Filling | ||
| 1 | Stick pepperoni, cubed | |
| 6 | Raw eggs | |
| 1/2 | lb | Genoa salami, cubed |
| 1 | lb | Ricotta |
| 1/2 | lb | Ham, cubed |
| 1 | c | Grated cheese |
| 1/2 | lb | Mozzarella, cubed |
| Salt & pepper |
INSTRUCTIONS
Preheat oven to 400 degrees. If you make this filling you will need enough crust for 3 pies. This recipe will make 2 crusts so you will need to increase the recipe. You can also use frozen deep dish pie crusts from the supermarket. Mix ingredients, set aside. Put crust in pie tin and pour in filling. Bake at 400 for 15 minutes. Reduce heat to 325 and bake for approximately 45 minutes. The filling will firm up as it cools. Posted to Kitmailbox Digest by GAdams1350@aol.com on Mar 2, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 524
Calories From Fat: 233
Total Fat: 26.2g
Cholesterol: 209.2mg
Sodium: 1217mg
Potassium: 366.7mg
Carbohydrates: 40.2g
Fiber: 1.1g
Sugar: 1.1g
Protein: 30.4g