Pizza Rustica (rustic pie) or Easter Pie.

This dish is made once a year for Easter brunch.
Not recommended regular eating because your cholesterol level will rise on the first bite.
We could augment the dish by using egg beaters and low fat cheese, but whats the point.

Uz mite aswell fegeta boutit.

The Filling Ingredients:

• 2 Lbs. Ricotta Cheese
• 6 large eggs beaten
• Half of a Abruzzese 7oz Dried Sausage (1/2 inch cubed)
• Half of a Pepperoni Stick (1/2 inch cubed)
• 1/4 pound chunk of Genoa Salami
• (1/2 inch cubed)
• 1/2 cup grated parm
• 1/2 cup grated romano
• 1/2 cup fresh chopped parsley
• Black Pepper to taste
• 4 Hard Boiled Eggs cooled and chopped

Fold together in big bowl. Be nice.

The Crust: Mom uses the Bisquick Biscuit Mix and rolls it out thin in a 13x9 pan. Others use a pizza crust rolled thin. Me, I use the following method:

1. Buy pre-made round pie crusts. (Pillsbury makes them they are perfect)
2. Get 2 small square cake pans. About 7 in square by 2 in deep
3. Put round pie crust in square pan with excess hanging over the side.
4. Fill each with filling and fold the over the sides as seen in picture.
5. Place in 375 degree oven for about an hour.Mom says its done when the center stops shaking. NOTE: If the crust gets to dark it may be covered with foil for the last 20 mins of cooking.
6. Let cool to room temperature before eating. Cut into 2 inch squares.