Dough

• 2 lbs flour
• 2 tbsp  oil
• 3 tbsp baking powder
• ¼ tsp black pepper
• 7 large eggs
• 7-8 oz warm water (or as needed)

Filling

• 1 lb ham, cubed
• ¾ lb prosciutto, cubed
• ¾ lb soppressata salami, cubed
• 1 lb fresh cheese, drained (can substitute farmer cheese or ricotta cheese)
• 2 lbs ricotta cheese
• 7 eggs
• ¼ cup grated Romano cheese

Special Equipment

• 12" round enamel pan

1. Preheat oven to 350º
2. Grease and flour a 12" round enamel pan
3. Roll out 2 rounds of dough
4. Place one round in the bottom of the pan
5. Fill ¾ of the way with the filling
6. Top with other dough round
7. Poke 4 holes on top, make small dough cross and place in middle.  Bake 10 minutes
8. Beat 1 egg and brush dough. Bake 1 hour more