This cold cut pie is an Italian American treat that has always been a part of our holiday buffet. Originally prepared for Easter, we now enjoy this pie during most holidays. The sweetness of the crust, paired with the saltiness of the cold cuts and egg mixture really makes a savory pie. Enjoy!
1 lb. Sliced Ham
1 lb. Sliced Salami
1 lb. Sliced Provolone
12 eggs, Beaten
1 Cup Parmesan Cheese
1 Tbsp. Black Pepper
Cassadele Dough (see dessert section for Mom’s Cassadele Recipe).
(5 Cups Flour, 1 ½ Cups Sugar, 2 Tbsp. Baking Powder, 2 Sticks Butter, 4 Eggs, 1 Tsp. Vanilla – Mix & Knead Well).
Step 1 – Roll out Cassadele Dough & Place in Pie Dish:
Roll out cassadele dough for bottom crust and place in a greased pie dish.
Step 2 – Prepare the Filling:
In a separate bowl, mix the eggs, parmesan cheese and black pepper.
Coat the bottom crust with about 1/4th of the beaten egg mixture. Layer sliced salami, ham, provolone & top with beaten egg. Repeat layers to top of pie dish and complete with beaten egg mixture.
Step 3 – Prepare the Top Crust:
On a well floured surface, roll out the cassadele dough to form the top crust. Place the crust on top of the pie and flute the edges. Cut several slits in the top crust to allow steam to vent while baking.
Brush with egg wash (one beaten egg & 1 tsp. water). Decorate top of crust as desired.
Step 4 – Bake the Pizzagen:
Bake at 350 degrees for about 1 hour, or until golden brown.
Let pizzagen rest for at least 10-15 minutes before cutting. If possible, prepare this dish in 1-2 days in advance and refrigerate until ready. This is best when served at room temperature.
Step 5 – Enjoy!