3 pizza dough balls

BATTER:

18 eggs
fresh basil
4 cups grated Romano or Parmesan cheese
chopped parsley
6 cloves garlic, chopped finely
3/4 lb. Ricotta cheese

FILLING:

1 1/2 lb. Italian sausage, cooked and sliced in 1/4-inch slices
1 lb. sharp provolone cheese, cut into 1/2-inch cubes
1 lb. thinly sliced prosciutto
9 hard boiled eggs, peeled

Use a 9x9-inch HIGH SIDED BAKING PAN or 10-inch SPRINGFORM pan.

Roll dough thinly, line bottom and sides of baking pan. Reserve dough for top.

Mix batter ingredients in a bowl and set aside.

Line bottom and sides of the dough with overlapping prosciutto slices.

Put in about 1/4 amount of sausage and provolone, barely cover that with batter, lay in the hard boiled eggs, 3 each way, add same amount of sausage and cheese. Add batter, do in layers till all in.

Top with prosciutto. Roll out balance of dough and lay over top, pinch together bottom and top dough (it’s important that you have a good seal with the doughs or the batter will run out during baking).

Put a cookie sheet under the Shadone while baking.

Bake at 350°F for 1 1/2 hours. Test with toothpick, set on wire rack to cool.

Slice in 1/2-inch pieces and serve cold. “HAPPY EASTER”

Submitted by: "BROADVIEW" BOB SCALERO