Ingredients

• 4 unbakeds 9-inch pie crusts , divided
• 2 , 16 ounce
• 1 cup shredded mozzarella cheese
• 2 large eggs
• 0.5 pounds sweet capicola , coppa
• 0.5 pounds hot capicola , coppa
• 0.25 pounds pepperoni
• 1 large egg white , slightly beaten

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
2. 2 Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
3. 3 Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
4. 4 Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Nutrition per serving