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 130°F)
1 teaspoon sugar
2 tablespoons oil
(or use 1lb pre-made pizza dough)
2-3 lbs. Ricotta
1/2 cup Grated Cheese
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
Place dough over a pan with the
Rotate between a layer of meat &
cheese over each other.
Place a layer of salami in the
Add Ricotta mixture over salami
and spread it out.
Add layer of chopped pepperoni.
Top pepperoni with a layer of
Add a layer of prosciutto, topped
with basket cheese.
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
Cut in half long ways,
and then cut across for smaller slices.
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!
pk Dry yeast
1/2 To 3-1/2
at room temperature
c Mixed candied fruit
c Chopped blanched
ts Anise seed
tb Melted shortening
eggs colored with-Easter Egg Dye
c Confectioner's sugar
a large mixing bowl, blend the sugar, salt, and yeast well with 1cup of
In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted.
the milk into the dry ingredients and beat with a wooden spoon.
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.
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)
the fruit, nuts, and anise seed.
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.
the dough in half. Carefully roll each piece into a 24 inch rope. The fruit and nuts will make this slightly
twist the two ropes together and form a ring on a greased baking
sheet. Pinch the ends together well.
the dough with melted shortening. Push
aside the twist to make a place for each egg.
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,
until a toothpick inserted in a twist comes out clean. Place
on a wire rack to cool.
the bread is cool, drizzle the icing on top between the eggs, and
decorate with colored sprinkles
Makes 1 loaf.
Easter Bread II
1 Cup scalded milk
6 Cup Flour
1 small can evaporated milk
1 Cup warm water
1 Tblsp. butter, melted
2 egg yolks, beaten
3/4 Tblsp. salt
5 raw eggs (dyed)
yeast with sugar in the warm milk. Set aside to rise. Sift flour in deep
warm evaporated milk mixed with water and melted butter.
beaten egg yolks, salt and yeast mixture. Knead very well.
and let set in a warm place, away from any drafts. Let dough rise for 2
out on a floured board, divide into portions for braids. Cover, let stand for 15
the bread loosely. form a loosely braided ring, leaving spaces for the five
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.
loaf in a warm place and let rise until doubled in bulk, about 45 minutes.
risen loaf with beaten egg white, sprinkle lightly with extra fine sugar.
in 350° preheated oven for 10 minutes then raise temperature to 375° and bake
for an hour, or until golden.