Pizza Rustica

*Never Add Salt!
Pie Crust:
I use 2 cans of "Grand Biscuit" dough by Pillsbury (why reinvent the wheel). 
I take 3 or 4 biscuits and roll them out, slap the filling
in the middle and vwella you fold it over so it's like a calzone. You can
roll out the bottom and make a top the same way if you like, make sure your
edges are sealed good by folding them over and then use a fork. This will
make a nice rounded loaf, instead of a half-moon. Brush with egg, and make
a few slits on top. You can add dough doo-dads if you want (like leaves or
braids). Use a pie shell (or mini pie shells) if you want real ease.
You still with me?
 
 
Filling:
about 6 eggs (or more depends on size of egg)
1 large container of Ricotta 3 lbs.
1 lbs. mozzarella 
1 basket cheese (if you can find it)
1/2 cup grated cheese 
1/2 pound pepperoni
1/2 pound il done salami
1/2 pound coppa or cappy ham
1/2 pound proschiutto

The filling is flexable and if you can't find it just leave it out or put in
what ever you like. What your looking for is the filling to have a nice yellow 
tint from the egg yolks (it shouldn't be runny). Put in whatever Italian 
cold cut (panchetta, copacola or cheese) you want. You can use 
fontanella cheese if you can't find basket cheese.
* Be creative, have fun with your food.

* Brush with egg yolk. Bake 350°F for about 45 minutes (or until golden).