DASH. OF. THIS. AND. THAT

CRUSTLESS CALZONE PIE

 

My mother in law serves this every Christmas. It is low in carbs, yummy and very rich. For extra creaminess (and a less watery pie), I invert the open container of Ricotta into a strainer over a supporting bowl, for at least 4 hours in the fridge. It is pretty interesting to see the amount of water it loses. I also use some egg yolks instead of whole eggs for extra richness. Use pre-sliced meats to make it fast and easy, the whole family loves it!!

 

Ingredients:

2 lbs. Ricotta cheese

3 whole eggs and 2 egg yolks

14-16 ounces thin sliced pepperoni (or mix and match cooked sausage, ham, salami)

 1/2 lb. shredded mozzarella

1/2 lb. swiss cheese

1/4 lb. sharp provolone (again be creative, mix and match cheeses if you prefer)

pepper to taste

                                                                                         Preheat oven to 375º

 

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 1.  Beat the ricotta cheese then mix in eggs, then egg yolks one at a time.    

  2.  Stir in the remaining ingredients and pour into a well greased 8” spring form pan. My mother in           law uses a tube pan and it works just fine.

 3.  Bake at 375 degrees fahrenheit for about 1 hour until golden and firm.

     Cool the pie for 30 minutes, remove from pan and serve.

 

Note:  If you are feeling “down home” see my creamy homemade ricotta recipe.

           Serve with crusty bread and a salad.

 

Wine pairing: Chianti or Zinfandel