| 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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“God cares”