Italian Easter Pie
INGREDIENTS
Pie crust for double crust 10-inch pie:
8 large eggs
1 lb. lean ham, cubed
1 ½ lbs. fresh Basket cheese
1 lb. Mozzarella cheese, cubed
2 tbsp grated Parmesan cheese
INSTRUCTIONS
Place 1 crust into a 10-inch pie dish.
In a large bowl, beat eggs.
Add ham, Basket, Mozzarella and Parmesan cheeses.
Pour mixture into pie dish.
Cover with top crust - vent and flute edges.
Bake at 350℉ approximately 1 hour or until crust is golden. Serves 8-10.
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INGREDIENTS 16 oz. Packaged Refrigerated Sugar Cookie Dough 8 oz. Packaged Cream Cheese Softened ⅓ Cup Confectioner’s Sugar 1 tsp.Vanilla ¾ -1 Cup Blueberries ½ Cup Sliced Strawberries ½ Cup Raspberries Additional fruit (optional) INSTRUCTIONS Prep: Preheat your oven to 350°F. Press cookie dough into a 12-inch pizza pan. Bake for 15-20 minutes until golden brown. Cool in a pan on a wire rack. Create topping spread. In a mixing bowl, combine cream cheese, confectioner’s sugar. And vanilla. Spread on cooled cookie crust. Arrange blueberries, strawberries and raspberries on top. Serves 12.
