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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Super easy! This has been made originally by my mother and now me for every holiday dinner at Thanksgiving and Christmas. Serve room temp or chilled as a great pass around appetizer (or late night snack). The photo shows immediately after removing from the oven. Read more . When cooled it will return to just filled height. Ingredients:
1 - pre-made frozen crust. we like pillsbury deep-dish but any deep pie crust works |
5 eggs-beaten |
1/2 cup parmesan or romano cheese-grated plus extra to sprinkle on top |
1 pound ricotta cheese, excess liquid drained off. if you use sorrento (east coast usa) or precious (west coast) it is not watery and does not need draining. |
1 cup pepperoni cut into 1/2 cubes, about 3/4 of a stick. |
1 cup shredded mozzarella cheese |
1/2 teaspoon fresh ground black pepper |
2 tablespoons fresh parsley-chopped |
Directions:
1. Preheat oven to 400F
2. In a large bowl, mix all filling ingredient except 1 tablespoon eggs and reserved grated cheese
3. Pour filling into frozen pie crust and smooth top
4. Mix reserved egg with tablespoon water to create egg wash
5. Brush top with reserved egg wash
6. Sprinkle top with reserved grated cheese
7. Bake for 10 minutes at 400F then reduce oven to 350F and bake until top has puffed out and browned, about 1 hour more.
8. Cool to room temp and serve or move to refrigerator and chill
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