PIZZA RUSTICA OR ITALIAN QUICHE|
2 c. diced Prosciutto
2 c. diced cooked Italian
2 c. diced Italian salami
3 c. Mozzarella cheese
3 c. Ricotta cheese
4 eggs, beaten
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
Place all ingredients in a large bowl and mix well.
Refrigerate until ready to use.
1/2 c. milk
1/3 c. sugar
1 1/2 tsp. salt
1/4 c. shortening
1/2 c. warm water
2 pkg. dry yeast
2 eggs, beaten
4 1/2 c. flour
Scald milk; stir in sugar, salt and shortening. Cool to
lukewarm. In large mixing bowl, place warm water and yeast;
stir until dissolved. Stir in milk mixture. Add beaten eggs
and 3 cups flour. Beat until smooth; add remaining flour to
make a good working dough. Knead until smooth; place in a bowl
and let rise about 1 hour. Punch down and let rest for few
minutes. Have four 9-inch pie plates ready. Beat 3 egg yolks
with 2 tablespoons of oil and moisten edges of bottom crust.
Divide filling into four. Cover with top crust; brush top with
the egg mixture and make 6 holes with toothpick on each pie.
Bake at 350 degrees for 30 minutes until golden brown.
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