This was a gift from a coworker that I received years ago, and it is excellent. Although time-consuming, it is worthwhile.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pizzagainas |
Ingredients
- 4 unbaked 9-inch pie crusts, divided
- 2 (16 ounce) containers whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- ½ pound sweet capicola (coppa)
- ½ pound hot capicola (coppa)
- ¼ pound pepperoni
- 1 large egg white, slightly beaten
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
- Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
- Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 15 g |
| Sodium | 804 mg |
| Sugars | 0 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
I added freshly grated pepper, and a dash of nutmeg. I would use less hot capicola – it was a bit too spicy for me.
I grew up eating this every year, my Nana would make it. The only difference is we used very thin pizza dough instead of pie crust and we add chopped boiled egg to the filling – -its an excellent dish and brings back alot of memories!
Simple and delicious! I only made 1 pie, so I halved all the ingredients, which worked out great. I’m used to having/making this w. bread dough, so I wasn’t sure about using pie crust, but I was pleasantly surprised. I will be using this recipe again and again~YUM! Thanks for sharing. 🙂
Made this Easter morning, instead of the hams, I used a pound of fresh Italian sausage, pan fried and crumbled first. No leftovers here!