Pizza Rustica

• 4 lb. flour
• 8 eggs
• 1 tbsp. melted Crisco
• 4 cups water (approximately)
• 1 tsp. sugar
• 1 dash salt
• 2 tbsp. baking powder
• 10 tin pans
• 4 lb. dry sweet sausage, peeled and cut into sm. cubes
• 1-1/2 lb. hot dry sausage, peeled and cut into sm. cubes
• 1-1/2 lb. Genoa salami, cut into sm. cubes
• 4 slices prosciutto ham, cut into sm. cubes
• 5 lb. ricotta cheese
• 3 pieces basket cheese, cut into sm. cubes
• 2 pieces atomb cheese, cut into sm. cubes
• 10 egg yolks
• 12 whole eggs
• 4 dozen hard boiled eggs
• 1-1/2 cup fresh parsley
• 1-1/2 lb. locatelli Romano grated cheese
• Pepper, to taste

1. Crust: Mix dry ingredients.
2. Add wet ingredients.
3. Mix well, dough should fall off hands.
4. Roll dough into tube and cover with a damp towel until ready for use so dough doesn't dry up.
5. Preparation: Mix all filling ingredients except hard-boiled eggs.
6. Lightly flour tin pans.
7. With a rolling pin, roll out dough thinly for bottom of pie then place in pan.
8. Line bottom and sides of pan with slices of hard-boiled egg.
9. Add ingredients but do not push down.
10. Line top of pie with hard-boiled eggs.
11. Roll out another thin piece of dough and place on top of pie.
12. Cut off excess dough then pinch edges.
13. Brush top of pie with egg wash, then put fork holes in top of pie.
14. Bake in preheated oven at 375F until top is golden brown, approximately 45 minutes.

flour, eggs, melted crisco, water, sugar, salt, baking powder, pans, sweet sausage, hot dry sausage, genoa salami, ham, ricotta cheese, basket cheese, atomb cheese, egg yolks, eggs, eggs, parsley, locatelli, pepper

Taken from www.foodgeeks.com/recipes/6446 (may not work)