Italian Easter Pizza Gaina (stuffed meat, cheese & egg pies) (easy Pillsbury crust version)
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb prosciutto1/2 lb salami1 lb sliced ham1/2 lb fresh basket (firm) ricotta3 lbs soft ricotta18 XL eggs1/2 lb provolone1 cup grated parmesan1/2 cup fresh parsley1/2 tsp ground black pepper8 9" Pillsbury refrigerated pie crusts
Mix the soft ricotta with beaten eggs, grated cheese, black pepper, and parsley. Chop the cold cuts, then add them into the egg mixture. Line 4 deep dish pie pans with pie crusts (roll to stretch if necessary), fill the crusts with filling, and put another pie crust on top of each pie. Crimp the edges, and cut the top crust to vent. Bake at 325 degrees Fahrenheit for one and a half hours. You should be able to stick a butter knife into the pie and have it come out just about clean.
Serving Size: Listed SparkPeople serving size is 1 pie, although hopefully you won't eat a whole pie in one sitting, so enter the fraction of the pie you want to eat. I figured it would be easiest that way.
Serving Size: Listed SparkPeople serving size is 1 pie, although hopefully you won't eat a whole pie in one sitting, so enter the fraction of the pie you want to eat. I figured it would be easiest that way.
Nutritional Info Amount Per Serving
- Calories: 3,555.5
- Total Fat: 237.6 g
- Cholesterol: 1,394.9 mg
- Sodium: 7,830.9 mg
- Total Carbs: 240.3 g
- Dietary Fiber: 0.3 g
- Protein: 153.2 g
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