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PIZZA RUSTICA OR ITALIAN QUICHE Filling: 2 c. diced Prosciutto 2 c. diced cooked Italian sausage 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. Dough: 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |