4 unbaked pie crusts, 9-inch, divided
16 fl oz whole-milk ricotta cheese, 2 containers
1 cup mozzarella cheese, shredded
2 eggs
¼ lb pepperoni
½ lb sweet capicola, (coppa)
½ lb hot capicola, (coppa)
1 egg white, slightly beaten
Preheat oven to 375 degrees F. Press 1 pie crust each into the bottom of two 9-inch pie pans.
Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
Bake in the preheated oven until the crust is golden brown. This will take 45 to 60 minutes. Let cool for about 10 minutes before serving.
Sugar: 1g
:
Calcium: 48mg
Calories: 259kcal
Carbohydrates: 21g
Cholesterol: 33mg
Fat: 16g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 77mg
Protein: 7g
Saturated Fat: 6g
Sodium: 353mg
Trans Fat: 1g
Vitamin A: 77IU
Vitamin C: 1mg
