To make crust, sift flour with baking powder and salt into large bowl. Work in butter until crumbly. Stir in 3 eggs just until mixed. Do not overmix or dough will become tough. Set aside. To make filling, combine ricotta, tuma, mozzarella and Pecorino cheeses. In large bowl, mix 5 eggs, salami, prosciutto, sausage, parsley, oregano, basil, garlic and pepper. Blend in cheese mixture. Divide dough in half. Roll out 1 portion to fit greased 12-inch pizza pan, bringing up edges to form rim. Pour filling into pie shell. Roll out remaining dough to fit over filling, reserving small portion of dough to decorate top. Seal edges. Roll out small piece of reserved dough and cut into floral or geometric shapes, if desired. Beat 1 egg in small bowl. Brush beaten egg over pastry. Arrange pastry cutouts over pie dough. Brush cutouts with egg wash. Bake at 350F 45 to 50 minutes or until golden brown. Created by: Sorrento Italian Market, Los Angeles (C) 1992 The Los Angeles Times Posted to MC-Recipe Digest by Nancy Berry
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 334 (54%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 913.3mg||281 %|
|Sodium 533.7mg||18 %|
|Potassium 371.7mg||10 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 36.9g|
|Protein 34.2g||49 %|
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Calories per serving: 624
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