If you are bored at home and you like to cook, I will be posting Ohrnberger approved recipes and videos!
1 cup Ricotta Cheese
2 Eggs (well beaten)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 lb. Imported Prosciutto
1/4 lb. Pepperoni
1/4 lb. Genoa Salami
1/4 lb. Spicy Soppressata
1/4 lb. Capocollo
1/4 lb. Sharp Provolone
1/4 lb. Mozzarella
2 Frozen Pie Crusts
-Preheat oven to 350 degrees.
-Take both pie crusts out of the freezer and allow them to thaw.
-To make the pie filling, add ricotta cheese, eggs, salt and pepper to a large bowl. Mix until smooth. Set aside.
-Layer the meats and cheeses in one of the pie crusts. Meats first, then a layer of sliced cheeses, then a thin layer of pie filling (about 5 Tablespoons).
-Repeat these layers until you fill the pie crust. Make sure your top layer is meat (not cheese or filling— these will make the top crust soggy)
-Take your second pie crust, pop it out of the foil, carefully lay it on top of the assembled pie.
-Cut off any excess and crimp edges with a fork.
-place in preheated oven for 45 minutes (or once the top crust is golden brown).