Ingredients
16
16 servings
- •4 unbaked 9-inch pie crusts, divided
- •2 (16 ounce) containers whole-milk ricotta cheese
- •1 cup shredded mozzarella cheese
- •2 large eggs
- •0.5 pound sweet capicola (coppa)
- •0.5 pound hot capicola (coppa)
- •0.25 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.
Nutritional Facts
Per 16 servings
- Calories: 529
- Carbohydrate: 23g
- Fat: 40g
- Fiber: 2g
- Protein: 19g
- Sugar: 0g
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