Similar to a quiche, Pizza Rustica is an Italian meat pie commonly enjoyed on Good Friday to celebrate the end of Lent. This Italian Easter pie recipe is filled with melty cheese, diced ham, pepperoni, salami, and prosciutto. Adding ricotta cheese to the filling helps create the rich flavor and creamy texture. Hot roll mix, which can be found in the baking aisle, is our Test Kitchen's speedy shortcut to creating the crust. You don't need many special tools to create this Easter dinner recipe but a springform pan is a must for creating the deep dish pie and also makes slicing and serving it much easier.
Round out the Easter meal with a bright green salad and fresh fruit. The vinaigrette on the salad helps cut through the richness of the Pizza Rustica recipe. This dish is best served warm from the oven.
Ingredients
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1 16 oz package hot roll mix
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5 eggs
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1 cup water
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2 tablespoons butter
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15 ounces ricotta cheese
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2 ounces shredded mozzarella cheese (2 ounces)
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1/4 teaspoon ground black pepper
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1 cup diced ham (5 ounces)
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1 cup diced pepperoni (4 1/2 ounces)
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1 cup diced salami (4 1/2 ounces)
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1 spray , about 1/3 second nonstick cooking spray
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4 slices prosciutto
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2 teaspoons sesame seeds
Directions
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Preheat oven to 350°F. Prepare the hot roll mix according to the package directions through the kneading step using 1 of the eggs, water, and butter. Cover and let the dough rest while you make the filling.
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In a large bowl, combine 3 of the eggs, ricotta cheese, mozzarella cheese, and pepper.
Test Kitchen Tip: We didn't include any added salt in the recipe because the cheeses and meats contain salt.
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Stir in the ham, pepperoni, and salami.
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Coat the bottom of a 9-inch springform pan with nonstick cooking spray. On a lightly floured surface, roll three-fourths of the dough into a 13-inch circle.
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Place dough in the springform pan (the dough will extend about 2-1/2 inches up the sides). Press pleats in dough as necessary to fit.
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Layer bottom of dough with prosciutto slices. Spoon meat and cheese mixture into the crust.
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Roll remaining dough into a 9-inch circle; place over the filling. Fold the excess bottom crust over the top crust and crimp edge to seal.
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Cut a small slit in the top crust to allow the steam to escape.
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In a small bowl, whisk together the remaining egg and 1 Tbsp. water. Brush over the top of the dough. Sprinkle with sesame seeds.
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Bake the Pizza Rustica for 1 hour 10 minutes to 1 hour 20 minutes or until golden brown. Cool the pie for 20 minutes on a wire rack. To serve, remove the sides of springform pan and cut the dish into wedges.
Nutrition Facts (per serving)
| 371 | Calories |
| 22g | Fat |
| 20g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 371.4 | |
| % Daily Value * | |
| Total Fat 22.3g | 29% |
| Saturated Fat 8.9g | 45% |
| Cholesterol 142mg | 47% |
| Sodium 1125.5mg | 49% |
| Total Carbohydrate 20.1g | 7% |
| Dietary Fiber 0.7g | 3% |
| Total Sugars 1.2g | |
| Protein 21.5g | 43% |
| Vitamin D 1mcg | 5% |
| Vitamin C 0mg | 0% |
| Calcium 159.5mg | 12% |
| Iron 2.2mg | 12% |
| Potassium 295.4mg | 6% |
| Fatty acids, total trans 0.4g | |
| Vitamin D 39.8IU | |
| Alanine 1.1g | |
| Arginine 1.3g | |
| Ash 4.1g | |
| Aspartic acid 1.9g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 109.3mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.3g | |
| Energy 1554.5kJ | |
| Fluoride, F 24mcg | |
| Folate, total 64.4mcg | |
| Glutamic acid 4g | |
| Glycine 0.9g | |
| Histidine 0.8g | |
| Isoleucine 1g | |
| Leucine 1.9g | |
| Lysine 1.8g | |
| Methionine 0.5g | |
| Magnesium, Mg 26.8mg | |
| Manganese, Mn 0.5mg | |
| Niacin 4.3mg | |
| Phosphorus, P 279mg | |
| Pantothenic acid 1mg | |
| Phenylalanine 1g | |
| Phytosterols 3.9mg | |
| Proline 1.4g | |
| Retinol 101.9mcg | |
| Selenium, Se 37.7mcg | |
| Serine 1.1g | |
| Theobromine 0mg | |
| Threonine 0.9g | |
| Vitamin E (alpha-tocopherol) 0.8mg | |
| Tryptophan 0.3g | |
| Tyrosine 0.9g | |
| Valine 1.2g | |
| Vitamin A, IU 359.6IU | |
| Vitamin A, RAE 103mcg | |
| Vitamin B-12 0.9mcg | |
| Vitamin B-6 0.3mg | |
| Vitamin K (phylloquinone) 4.4mcg | |
| Water 104.5g | |
| Zinc, Zn 2.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
