Italian Easter Pies Recipe
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16 eggs
1˝ cups grated Asiago
1 cup shredded provolone
One 15-ounce carton ricotta cheese
2 tablespoons grated Romano
2 cups diced ham
1 cup chopped pepperoni
1 cup milk
1˝ teaspoons baking powder
1 teaspoon dried parsley
Four 9-inch frozen pie shells, thawed
Instructions
1˝ cups grated Asiago
1 cup shredded provolone
One 15-ounce carton ricotta cheese
2 tablespoons grated Romano
2 cups diced ham
1 cup chopped pepperoni
1 cup milk
1˝ teaspoons baking powder
1 teaspoon dried parsley
Four 9-inch frozen pie shells, thawed
1. Preheat the oven to 350 degrees F.
2. Whisk the eggs in a large bowl until well beaten. Add the cheeses, ham, pepperoni, milk, baking powder, and parsley; mix well. Divide the mixture evenly among the pie shells. Place the pies on baking sheets.
3. Bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Serves 24.
Tips From Our Test Kitchen: This recipe may be halved easily.
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