350 grams flour
15 grams cake yeast
14 tbsp. vegetable oil
1 1/2 tsp. salt
14-16 tbsp. lukewarm water
100 grams Provolone, diced
500 grams ricotta
50 grams Romano, grated
100 grams ham, diced
100 grams salami, diced
6 eggs (3 hard-boiled, 3 raw)

Put flour on wooden board, make well in center. Add salt, oil, yeast (melted in water) and mix form center pulling in the flour. Dough needs to be elastic. Let rise; re-knead; let rise. Roll out dough until 1/8 inch thick. Mix everything else except hard-boiled eggs in a dish. Add filling and hard-boiled eggs to dough; fold over and seal.

Cook in preheated 350 degree oven on greased sheet for 1 to 1 hour and 10 minutes. Brush outside with milk every 20 minutes. Serve hot, warm, or cold.