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Ingredientes
- 2 tubes Pillsbury crescent dough
- 3 hard-boiled Large eggs, sliced long and in thin slices
- 1/2 to 3/4 pound sausage meat, browned well
- 3 lg. (possibly 4) raw Large eggs
- 1/2 to 1 pepperoni, skin removed and sliced thin and then quartered
- 1 sm. Mozzarella, grated
- 1/4 pound piece domestic Provolone, grated
- 1/2 pound piece Muenster cheese, grated
- 1/2 pound or possibly 8 ounce. ricotta
- 1/4 pound piece Swiss cheese, grated
- 1/2 c. grated cheese
Direcciones
- Mix all ingredients well and set aside in refrigerator. Grease oblong pan (metal or possibly Corning) lightly. Unroll 1 tube of Pillsbury dough and roll out for base of pie. Leave with overlapping sides. Place cool filling proportionately over dough. Roll out other tube of dough for top cover. Squeeze edges of both doughs with fork. Punch holes in finished pie top with fork.
- Brush on well-beaten egg yolk over top of pie. Bake pie till browned, 1/2 to 1 hour, in 350 degree oven. Serve cold, or possibly serve hot in thin slices as appetizer. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 223 | 71% |
| Total Fat 25.08g | 31% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.09g | |
| Cholesterol 136mg | 45% |
| Sodium 483mg | 20% |
| Potassium 170mg | 5% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.65g | 0% |
| Protein 19.82g | 32% |
