Italian Easter Pie Cups
This Italian Easter Pie Cups recipe turns traditional Pizza Rustica into individually-sized pie cups. They’re a perfect Easter appetizer or lunch!
Servings 6
Ingredients
- 3-4 refrigerated pie crusts
- 16 oz. ricotta cheese
- 2 eggs
- 1 cup shredded mozzarella
- 1 cup ham cubed
- 1/2 cup pepperoni diced
- 1/4 cup salami diced
- 1/4 lb. prosciutto
- 1 egg beaten
Instructions
- Preheat oven to 350 degrees and generously grease a 6 cup muffin pan.
- Unroll pie crusts and cut 12 circles. Make sure at least 6 circles are large enough to fill the muffin pan and leave an edge that hangs over.
- In a mixing bowl, add the ricotta, 2 eggs, mozzarella, and diced meats.
- Fill muffin cups halfway with ricotta mixture. Add slice of prosciutto. Fill the rest of the crust with ricotta mixture and finish with another slice of prosciutto.
- Add the other half of pie crust on top. Fold under and crimp edges. Cut an "x" on top to vent.
- Brush the pies with the egg and bake for an hour, or until the crust is golden brown.
- Allow to cool slightly, then carefully remove from the muffin pan.
- Serve immediately.