1 lb. ricotta cheese
3 egg yolks, divided
2 tbsp. dried parsley
1 tbsp. ground black pepper
2 tsp. salt
1/2 cup diced salami
1/2 cup shredded Parmesan cheese.
1 ball pizza dough (store bought or home made)
1 lb. rigatoni pasta

In a large bowl mix ricotta cheese, 2 egg yolks, parsley, black pepper, salt, salami and Parmesan cheese. Mix together very well.

Boil pasta. Do not over cook the pasta, leave a bit "al dente" (FIRM TO THE TOOTH). Drain pasta and then with a spatula chop the pasta into smaller pieces. Then, add to the cheese mix. Fold gently.

Roll pizza dough in a circle about 16-inches. Place cheese mixture on half of dough. Fold dough over like a "CALZONE". Pinch edges close. Make 3-4 small slits on top. Coat bread with egg yolk so that it will brown.

Bake in an oven at 425°F for 45 minutes. Look to see if crust is golden brown. Let sit for 20 minutes to "set up".

You can eat this warm or cold. Add some sauce or just salt and pepper.

Submitted by: Frank E. Scialdone