Description
My college roommate’s family made this every Easter and sent a whole pie to us. I loved it and asked for a recipe but was told I could not have it. So I tweaked a few recipes I found myself, and my final result is a dish that was better than the original recipe. Enjoy!
Ingredients
- ½ pound bulk Italian sausage
- olive oil
- 1 (1 pound) loaf frozen bread dough, thawed
- ½ pound sliced mozzarella cheese
- ½ pound sliced cooked ham
- ½ pound sliced provolone cheese
- ½ pound sliced salami
- ½ pound sliced pepperoni
- 1 (16 ounce) container ricotta cheese
- ½ cup grated Parmesan cheese
- 8 eggs, beaten
- 1 egg
- 1 teaspoon water
Instructions
- Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly
- 5 to 8 minutes. Drain excess grease; set sausage aside.
- Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.
- Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared springform pan; excess dough will hand over the edges.
- Whisk 8 eggs in a 2-cup liquid measure.
- Working with only 1/2 of the ingredients at a time
- make layers in the pan in the following order: sausage
- mozzarella
- ham
- provolone
- salami
- pepperoni
- ricotta
- and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more
- starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.
- Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.
- Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
- Bake in the preheated oven until the crust is golden brown and the filling is set
- 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.
- Remove from the oven and cool in the pan for at least 25 minutes
- then release the spring and remove pie from the pan. Transfer to a serving platter and cut into wedges for serving.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hr 55 mins
Servings: 10