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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Oil the bottom and sides of a 10-inch springform pan with olive oil. | 4. Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface. | 5. Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around. | 6. Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust. | 7. Spoon and spread half the ricotta cheese over the layers of meat and cheeses. | 8. Sprinkle half the Parmesan cheese over the ricotta. | 9. Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese. | 10. Pour remaining beaten eggs over the last layer of Parmesan cheese. | 11. Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling. | 12. Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash. | 13. Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg. | 14. Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulk italian sausage	1/2	pound		201.7338	0.0	44.8801	1.1333
olive oil				-	-	-	-
bread dough	1	loaf	thawed	201.7338	0.0	44.8801	1.1333
mozzarella cheese	1/2	pound	sliced	734.8205	61.733999999999995	30.7536	40.5285
ham	1/2	pound	sliced cooked	555.66	0.0	39.5312	42.7972
provolone cheese	1/2	pound	sliced	796.0698	4.8535	58.0156	60.3743
salami	1/2	pound	sliced	591.9493	4.3092	28.5769	50.3497
pepperoni	1/2	pound	sliced	1142.4026	2.6747	43.6334	104.9016
ricotta cheese	1	container		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
egg	8		beaten	572.0	2.88	50.24	38.04
egg	1			572.0	2.88	50.24	38.04
water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.