Dough
1/2 Cup(s) milk
1/3 Cup(s) sugar
1 1/2 Teaspoon(s) salt
1/4 Cup(s) shortening
1/2 Cup(s) warm water
2 Package(s) active dry yeast
2 beaten egg
5 Cup(s) sifted flour
Filling
2 Cup(s) diced, cooked ham
2 Cup(s) diced salami
1 stick pepperoni
3 Cup(s) ricotta cheese
3 Cup(s) diced brick cheese
4 beaten egg
1/4 Cup(s) grated parmesan cheese
1 Teaspoon(s) salt
Scald milk, stir in sugar, salt & shortening. Cool to lukewarm. In large mixing bowl place warm water and yeast. Stir until dissolved. Stir in cooled milk mixture. Add beaten egg and three cups flour. Beat until smooth. Add remaining 2 cups flour gradually to make a good working dough. Turn dough onto bread board. Knead until smooth and elastic. You may need a little more flour sprinkled on board while kneading. Place in greased bowl. Cover and let rise until double (approximately 1 hour).
Mix all filling ingredients. When the dough has risen punch down and rest a few minutes. Have three 8 or 9 inch pie or cake pans. Divide dough into six pieces. Roll 3 pieces to line pie pans. Divide filling between the pans. Roll remaining dough for top crust or pull sides up to cover top. Beat 1 egg yolk with 1 tablespoon water. Put on crust. Bake for 25 to 30 minutes at 350 degrees
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