|Plain pastry||2 (2 Recipes)|
|Ricotta cheese/Cream-style cottage cheese||8 Ounce (1 Cup)|
|Italian sausage||4 Ounce, cooked, drained|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Sliced pepperoni||2 Ounce, halved (1/2 Cup)|
|Prosciutto cube/Fully cooked ham||1⁄2 Cup (8 tbs)|
|Sliced salami||2 Ounce, cut into strips (1/2 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
Prepare Plain Pastry.
Divide dough in half.
Roll out half; fit into a 9-inch pie plate.
Reserve remaining dough.
Crimp edges of pastry shell; do not prick.
Bake at 450° for 5 minutes.
Remove from oven; reduce oven temperature to 350°.
Beat together ricotta or cottage cheese and the 3 eggs; fold in Italian sausage, mozzarella, pepperoni, prosciutto or ham, salami, and Parmesan cheese.
Turn into partially baked pastry shell.
Roll out remaining pastry dough to an 8-inch circle; cut in 6 to8wedges.
Arrange wedges atopfilling.
Bake, uncovered, at 350° for 20 minutes.
Combine the 1 egg and milk; brush over pastry wedges.
Continue baking till golden brown, about 20 minutes more.
Let stand about 10 minutes before serving.