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EASTER Pizzagaina -  Italian Easter Egg Bread - Easter Egg Bread II


E-mail me recipes


This is a variation of Grandma's Meat Pie Recipe filled with Pizzagaina ingredients for Easter. ENJOY!



3 cups Bread Flour + extra (or all-purpose flour)

1 teaspoon salt
1 envelope Fleischmann's Yeast
1 cup very warm water (120 to 130F)

1 teaspoon sugar
1 Egg

2 tablespoons oil

(or use 1lb pre-made pizza dough)



2-3 lbs. Ricotta

1/2 cup Grated Cheese

6 eggs


Salt & Pepper



1/2 lb. prosciutto (sliced thin)

1 lb. Genoa Salami (sliced thick)

1 lb. Basket Cheese

1 lb. Mozzarella

6 Hard Boiled Eggs

2 Sticks Pepperoni (chopped)


          Add yeast to 1 cup of warm water. Stir in 1 teaspoon of sugar, and set aside for 5 minutes or until yeast has foamed.

          Put 3 cups of flour into kitchen aid mixer (dough hook attachment).

          Add Salt to flour, mix. Add egg & yeast, mix for 5 minutes on 2nd setting or until dough does not stick to sides of mixter.

          Grease bowl with olive oil. Place dough in bowl. Cover with towel and let rise for 1-2 hours or until doubled in size.

          Dust flour on cutting board. Place dough on board and knead dough for a few turns while adding a little flour.

          Place back in bowl for 1 hour. Ready to use.



Chop pepperoni into small cubes.

Slice hard boiled eggs, mozzarella & crumble the basket cheese.

 In a mixer, add eggs, parsley and grated cheese. Mix.

Add ricotta cheese. Mix.

Salt & pepper to taste.


Lightly spray pan with oil. Just enough to prevent the dough from sticking while cooking.


Stretch out the dough into a long rectangle.


Place dough over a pan with the sides overhanging.


Rotate between a layer of meat & cheese over each other.

 Place a layer of salami in the center.

 Add Ricotta mixture over salami and spread it out.

 Add layer of chopped pepperoni.

 Top pepperoni with a layer of sliced mozzarella.

Add a layer of prosciutto, topped with basket cheese.


Sliced hard boiled eggs on top of everything.


Fold over one side of the dough on top of the meat & cheese.

Press down slightly if the filling is getting too high.

 Repeat steps above for adding a layer of meat & cheese on top of the dough you just pulled over.

 Fold over the other side of dough on top of the 2nd layer of meat and cheese. Insert toothpicks to hold down the dough.

 With a fork, press down on the other sides of the dough to create a seal.

With a fork, or knife prick holes on top to create vents.

 In a cup, beat one egg with 1 tablespoon cold water.

Use this as the egg glaze for brushing over crust just before baking.

 Bake in oven for 30-40 minutes @ 350 degrees.

 Check halfway through. If browning too rapidly, place aluminum foil over top.


Let cool on pan.


Cover with plastic wrap and refrigerate overnight.


Serve cold or at room temperature.

Cut in half long ways, and then cut across for smaller slices.







Italian Easter Bread

Below are 2 recipes for basically the same thing. You can follow the directions for each, or make individual loafs. Instead of making one large loaf you might want to make single pieces for table settings. That's what Grandma (Nonna) does. Roll out a piece of dough 10-12 inches. Create a circle with the dough, overlapping the ends, making a bed for the egg. Place the egg in the center & with extra dough make a cross (in honor of Easter) on the egg. Buona Pasqua!

1/4 c  Sugar

 1 ts Salt

 1 pk Dry yeast

 2 1/2    To 3-1/2 cups unbleached-flour

 2/3 c  Milk

 2 tb Butter

 2    Eggs, at room temperature

 1/2 c  Mixed candied fruit

 1/3 c  Chopped blanched almonds.

 1/2 ts Anise seed

 2 tb Melted shortening

 5    Uncooked eggs colored with-Easter Egg Dye


 1 c  Confectioner's sugar

 1 tb Milk

 1/8 ts Vanilla

colored sprinkles



In a large mixing bowl, blend the sugar, salt, and yeast well with 1cup of the flour.

In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted.

Pour the milk into the dry ingredients and beat with a wooden spoon.

Add eggs and 1/2 cup flour or enough to make a thick batter (beat vigorously for 2 minutes)

Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.

Turn out onto a floured board, knead for about 10 min. Work in additional flour to overcome stickiness.

Place the dough in a greased bowl, turning to grease the top.

Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk (1 hour)

Combine the fruit, nuts, and anise seed.

Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture.

Keep the syrupy pieces dusted with flour until they are worked into the dough.

Divide the dough in half. Carefully roll each piece into a 24 inch rope. The fruit and nuts will make this slightly difficult.

Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well.

Brush the dough with melted shortening.  Push aside the twist to make a place for each egg.

Push eggs down carefully as far as possible.

Cover the bread with wax paper, let rise in a warm draft-free place until double in bulk (1 hour).

Bake the bread in a preheated 350 F oven for about 35 minutes,

or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.

Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles

Makes 1 loaf.

Italian Easter Bread II


1 cake yeast
1 Cup scalded milk
6 Cup Flour
1 small can evaporated milk
1 Cup warm water

2 teasp. sugar
1 Tblsp. butter, melted
2 egg yolks, beaten
3/4 Tblsp. salt
5 raw eggs (dyed)  


Dissolve yeast with sugar in the warm milk. Set aside to rise. Sift flour in deep bowl. 

Add warm evaporated milk mixed with water and melted butter. 

Add beaten egg yolks, salt and yeast mixture. Knead very well. 

Cover and let set in a warm place, away from any drafts. Let dough rise for 2 hours. 

Roll out on a floured board, divide into portions for braids. Cover, let stand for 15 minutes. 

Braid the bread loosely. form a loosely braided ring, leaving spaces for the five colored eggs. 

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Preheat oven to 350. Place loaf on a buttered baking sheet and cover loosely with a damp towel. 

Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. 

Brush risen loaf with beaten egg white, sprinkle lightly with extra fine sugar. 

Bake in 350 preheated oven for 10 minutes then raise temperature to 375 and bake for an hour, or until golden.



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