From the kitchen of Kathy Fitch
Crust:
With a fork or wire pastry blender, mix together:
2 c flour
1/2 c Crisco
Pinch baking powder
Add:
1 large egg (or 2 small), beaten
Enough milk to hold together
Roll dough into two balls.
Filling:
1 (8 oz) package pepperoni, cut in pieces
1/4 pound ham slices, diced
4 eggs, beaten
1/2 pound basket cheese, cut in pieces*
* I use 8 oz sharp cheddar instead
1/2 c Romano cheese, grated
salt & pepper
Combine filling ingredients.
Roll each dough ball to fit a 10 x 8 pan.
Place one crust in pan, covering bottom and sides.
Add filling.
Top with second crust, sealing top crust to bottom crust.
Cut slits on top.
Brush top crust with beaten egg.
Bake @ 425, 1 hour.
Delicious warm or cold.
Refrigerate after it cools.
NOTES
- My mother use to always place a piece of Palm in the middle before she baked it. I do that too if I make it after Palm Sunday. – Kathy
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