6 c. Bisquick
5 eggs, slightly beaten
1/4 c. water

FILLING:

3 lbs. Ricotta cheese
18 eggs
3 lbs. thin sliced lean ham
2 (8 oz.) pkgs. Feta cheese
1 lb. each of thin sliced Prosciutto, Mozzarella, Provolone, and Jack cheese
1 1/4 pkgs. grated Parmesan cheese
Coarse ground pepper

Mix Bisquick, eggs, and water as you would for a pie crust. Sprinkle Bisquick on a board. If dough is too sticky, work in a little more Bisquick to make it roll easier. Divide dough into 8 balls, 4 smaller than the others. The small ones will be used for the top. Spray 4 loaf pans with Pam. Roll out larger pieces of dough and line loaf pans.

Mix Ricotta, eggs, and Parmesan cheese until smooth. Spread a layer of Ricotta mixture in bottom of loaf pan. Place a layer of ham, Prosciutto cheese, then layer of Ricotta, sprinkle pepper, layer of Feta cheese; repeat until you get to the top.

Roll out smaller dough and cover as you would a pie. Pinch around edges. Pierce 4 or 5 fork holes across top. Bake at 325 degrees for 30 minutes or until browned. Turn off oven and let stand in oven for another 30 minutes. Cool and refrigerate.