| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Main dish | 3 | Servings |
INGREDIENTS
| Pastry for a 2 crust 9 inch | ||
| Pie | ||
| 1 | c | Ricotta cheese |
| 3 | Eggs | |
| 4 | oz | Italian sausage, cook, |
| Crumble and drain | ||
| 4 | oz | Mozzarella cheese |
| 1/2 | c | Sliced pepperoni, halved |
| 1/2 | c | Ham |
| 1/2 | c | Salami, cut in strips |
| 1/4 | c | Grated Parmesan cheese |
| 1 | Beaten egg | |
| 2 | tb | Milk |
INSTRUCTIONS
Line a 9 inch pie plate with half the pastry. Don't poke holes in the crust. Bake in a 450 degree oven for 4 to 5 minutes. Remove. Reduce oven temperature to 350 degrees. Beat Ricotta and 3 eggs. Fold in Italian sausage, Mozzarella, pepperoni, ham, salami and Parmesan. Turn into partially baked pastry shell. Foll out remaining pastry to an 8 inch cirle and cut into 6 to 8 wedges. Place the wedges atop the fillng. Bake in a 350 degree oven for 2 minutes. Combine egg and milk; brush over the pastry wedges. Continue baking for 20 to 25 minutes more until golden brown. Let cool and set 10 minutes before serving. Randy Rigg Posted to MM-Recipes Digest V3 #231 Date: Sun, 25 Aug 1996 08:17:02 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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