Ingredients
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4 unbaked 9-inch pie crusts, divided
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2 (16 ounce) containers whole-milk ricotta cheese
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1 cup shredded mozzarella cheese
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2 large eggs
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½ pound sweet capicola (coppa)
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½ pound hot capicola (coppa)
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¼ pound pepperoni
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1 large egg white, slightly beaten
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
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Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
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Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
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Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts (per serving)
| 529 | Calories |
| 40g | Fat |
| 23g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 529 | |
| % Daily Value * | |
| Total Fat 40g | 51% |
| Saturated Fat 15g | 75% |
| Cholesterol 82mg | 27% |
| Sodium 804mg | 35% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 0g | |
| Protein 19g | 38% |
| Calcium 184mg | 14% |
| Iron 3mg | 14% |
| Potassium 188mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
