Directions: |
Directions:Dough:
In a small bowl, mix together yeast, one coup flour and 1/2 c. warm water. Let rise for 30 minutes. In a large bowl, mix remaining flour, sugar, salt and pepper. Make a well in the center of the mixture. Add the beaten eggs, and margarine and the yeast mixture. Mix thoroughly, until you have a soft, elastic dough. Divide this into two balls. Roll each ball into two circles large enough to fit the bottoms of two greased and floured nine-inch pans. Cover remaining dough until you are ready to cover the pies. Prepare filling.
Filling:
Cover the bottoms of the two dough-lines pans with the layer of provolone cheese. Add a layer of salami and alternate until there are four layer, ending with Salami. Beat the eggs and Parmesan cheese together in a small bowl. Add the parsley and black pepper. Pour over the meat and cheese layers. roll out the remaining dough into two circles to cover the pies. Pinch the edges to seal and prick the crust tops before baking in a pre-heated 275º oven for 50 - 55 minutes. (But its always about 10-15 minutes longer in the oven to really be totally cooked all the way through. |
Personal
Notes: |
Personal
Notes: This recipe was given to me by my niece, Teresa Barnes which was handed down from her great grandmother, Carolina Campolio. She was an awesome cook, and I know she would be so proud to share this with you all.
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