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    Italian Easter Pie


    Source of Recipe


    Marla

    List of Ingredients




    Italian Easter Pie


    Filling:
    2 cups cooked, smoked ham, cubed
    2 cups cooked Italian sausage, sliced
    1 cup Mozzarella cheese, cubed or shredded
    1/2 cup chopped parsley, fresh
    4 hard boiled eggs, peeled and chopped
    1 cup Ricotta cheese
    3 eggs, uncooked
    Salt and freshly ground pepper to taste


    Crust:
    4 cups all purpose flour
    1 tsp. salt
    1 Tbs. yeast
    1/4 cup olive oil
    1 1/2 cups hot tap water

    Recipe





    FILLING

    Mix all chopped ingredients in large bowl. Place uncooked eggs
    and Ricotta cheese in blender container and mix on medium
    speed for about 1 minute. Add to the chopped ingredients and
    combine well.

    CRUST

    Place flour and salt in a large bowl. Combine hot water, oil and
    yeast in measuring cup with a fork. Add to flour and mix well.
    If dough is dry, add water as necessary. If dough is too sticky,
    add flour, one tablespoon at a time. Knead until dough forms
    ball. Leave in the bowl in warm place to rise until double in
    volume. Punch down before rolling.

    Divide dough in half and roll to fit a large pie pan or 15 inch
    pizza pan. place one circle on bottom of pan. Top with the filling
    pressing out all air pockets. The pie will look too full. Top with
    remaining dough. Trim around pan with knife leaving about 1
    inch extra all around. press edges to seal and tuck sealed edge
    in all around pan. Prick top with fork several times to make air
    holes. Bake in a preheated oven at 400 degrees for 20 minutes,
    then reduce oven temperature to 350 and bake an additional 30
    minutes. Serves 6 to 8

    Source is unknown

 

 

 


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