Type what you have

Ingredients

• ✓ ham
• black-eyed pea
• carrot
• onion
• salt
• pepper

Instructions

1. 1 In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
2. 2 Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

By Jen Hamilton

Ingredients

• ✓ ham
• ham bone
• onion
• garlic
• black pepper
• split pea
• carrot

Instructions

1. 1 Place ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer for 8 hours. Allow stock to cool, then strain and skim off any excess fat, discarding the bone and any cartilage. Return any ham meat to the pot, and bring the stock back to a boil until heated through.
2. 2 Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

By Clinton C Wigen

Ingredients

• ✓ ham
• navy bean
• water
• potato
• carrot
• celery
• onion

Instructions

1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Ingredients

• ✓ ham
• bread
• olive oil
• olive oil
• garlic
• paprika
• chicken broth
• cayenne pepper
• salt
• black pepper
• flat-leaf parsley
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
3. 3 Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
4. 4 Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
5. 5 Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
6. 6 Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

By John Mitzewich

Ingredients

• ✓ ham
• water
• potato
• butter
• onion
• all-purpose flour
• salt
• pepper
• milk
• white sugar
• cheddar cheese

Instructions

1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Ingredients

• ✓ ham
• butter
• celery
• onion
• garlic
• split pea
• bay leaf
• chicken stock
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.
3. 3 Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally.
4. 4 Season with salt and black pepper to serve.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ ham
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• black bean
• chicken broth
• salt
• cumin
• black pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in onion, bell pepper, carrot, and garlic; cook until tender, about 5 minutes. Mix in 1/2 of the black beans, then add chicken broth.
2. 2 In a blender, purée remaining beans until smooth; stir into the pot and bring soup to a boil. Reduce the heat to low. Mix in ham, salt, cumin, and pepper; simmer for 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

By FLOPORAMA

Ingredients

• ✓ ham
• chicken broth
• sauerkraut
• forest mushroom blend
• black peppercorn
• bay leaf
• salt
• paprika sausage
• prune
• vegetable oil
• onion
• all-purpose flour
• paprika
• water
• sour cream

Instructions

1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
4. 4 Meanwhile, cut sausage and ham into cubes.
5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Ingredients

• ✓ ham
• margarine
• celery
• carrot
• onion
• potato
• corn
• green bean
• water
• broccoli floret
• cream of mushroom soup
• processed cheese
• milk
• salt
• black pepper

Instructions

1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Ingredients

• ✓ ham
• water
• navy bean
• tomato
• onion
• celery
• worcestershire sauce
• garlic
• chicken bouillon
• parsley
• garlic powder
• bay leaf
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Ingredients

• ✓ ham
• butter
• half-and-half
• parmesan cheese
• onion
• green pea
• cheese-filled tortellini

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion and ham and saute for 5 minutes, or until onion is translucent.
2. 2 Pour in half-and-half and cheese, stirring frequently, until sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
3. 3 Fill a large pot with water and bring to a boil. Add tortellini and cook to desired doneness, or according to package directions. Add peas to boiling tortellini in the final minute of cooking. Drain from water and toss with ham and sauce mixture.

By KRISANN

Ingredients

• ✓ ham
• ricotta cheese
• egg
• genoa salami
• mozzarella cheese
• prosciutto
• pie crust
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
3. 3 Line the bottom and sides of two 9-inch pans with pie crusts. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover filling with remaining pie crusts. Crimp the edges and cut several slits in the top crust to allow steam to escape.
4. 4 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.

By PAMSTER2

Ingredients

• ✓ ham
• mayonnaise
• oregano
• american cheese
• genoa salami
• onion
• iceberg lettuce
• tomato
• hoagie roll

Instructions

1. 1 Stir mayonnaise and oregano together in a medium bowl.
2. 2 Tear American cheese, ham, and salami into small pieces; place into a large bowl. Stir in mayonnaise mixture, 1/2 cup at a time, until cheese and meats are well coated. Stir in onion, then stir in lettuce and tomatoes.
3. 3 Serve with bread pieces for dipping.

By C Schuster

Ingredients

• ✓ ham
• pork chop
• salt
• black pepper
• tomato
• mozzarella cheese
• oregano
• paprika

Instructions

1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. 2 Sprinkle pork chops with salt and black pepper, and grill until the chops are browned, show good grill marks, and are no longer pink in the middle, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
3. 3 Place ham, tomato, and mozzarella cheese slices on each pork chop, and sprinkle with oregano and paprika; cook until the cheese has melted, about 2 more minutes. Let stand for 5 minutes before serving.

By H Grob

Ingredients

• ✓ ham
• cheese tortellini
• butter
• heavy cream
• nutmeg
• black pepper
• parmesan cheese
• pea

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Meanwhile, melt butter in a large saucepan over medium heat. Add cream and stir frequently until heated through. Season with nutmeg and pepper. Slowly mix in Parmesan cheese, stirring constantly; allow to thicken. Mix in ham and peas.
3. 3 Drain cooked tortellini and return to the pot. Pour sauce over tortellini and toss to combine.

By Ceci Rey

Ingredients

• ✓ ham
• lasagna noodle
• margarine
• garlic
• all-purpose flour
• milk
• thyme
• asparagus
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ ham
• fettuccini noodle
• asparagus
• heavy cream
• butter
• parmesan cheese
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Stir asparagus into pot during last 5 minutes of cooking; drain and transfer to a large bowl.
2. 2 Meanwhile, heat cream and butter in a medium saucepan over medium heat until begins to bubble; stir in Parmesan, garlic powder, black pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
3. 3 Stir sauce into pasta and asparagus; toss until well combined. Serve immediately.

By STEPHNDON

Ingredients

• ✓ ham
• cream cheese
• monterey jack cheese
• cherry tomato
• black olive
• artichoke heart
• feta cheese
• garlic
• basil
• italian seasoning

Instructions

1. 1 Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil.
2. 2 Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Chef Mo

Ingredients

• ✓ ham
• linguine pasta
• butter
• onion
• garlic
• mushroom
• whipping cream
• basil
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
3. 3 In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

By Cindy

Ingredients

• ✓ ham
• pizza crust dough
• ground beef
• pizza sauce
• green bell pepper
• red onion
• mushroom
• pepperoni sausage
• mozzarella cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400° F (200° C). Grease an 10x15x1-inch baking pan; set aside. Cook and stir ground beef in a large skillet over medium heat until browned, 5 to 7 minutes. Drain off and discard grease.
3. 3 Add pepper and onion to skillet. Cook over medium heat, stirring occasionally until vegetables are tender, about 5 minutes. Remove from heat.
4. 4 Stir in ham, mushrooms and pizza sauce. Set aside.
5. 5 Unroll pizza crust onto prepared baking pan.
6. 6 Pat dough to a 9 x13-inch rectangle.
7. 7 Lay half of the pepperoni lengthwise over half over the crust to within 1/2-inch of the edge.
8. 8 Spoon meat mixture over the pepperoni.
9. 9 Top with cheese and remaining pepperoni.
10. 10 Fold dough over filling.
11. 11 Pinch ends and sides together with your fingers to seal in the filling.
12. 12 Poke holes in the top with the tip of a sharp knife.
13. 13 Brush with melted butter.
14. 14 Bake in a preheated oven for 20 minutes or until golden brown.
15. 15 Let stand for 15 minutes before serving. Cut into four portions.

By Jessica

Ingredients

• ✓ ham
• ground beef
• egg
• tomato sauce
• bread
• parmesan cheese
• garlic
• parsley
• oregano
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an 8x10 inch rectangle.
3. 3 Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about 5x8 inches.
4. 4 Place roll seam side down into a 5x9 inch loaf pan and bake at 350 degrees F (175 degrees C) for 75 minutes. Drain excess fat.

By DANAJ

Ingredients

• ✓ ham
• egg
• milk
• butter
• potato
• onion
• garlic
• water
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Beat eggs and milk in a bowl; set aside.
3. 3 Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
4. 4 Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
5. 5 Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

By CHERIEO1

Ingredients

• ✓ ham
• spaghetti
• water
• salt
• butter
• onion
• cream of mushroom soup
• water
• cheddar cheese
• parsley
• pimento pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
2. 2 While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
4. 4 Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

By Susan Holtgrewe

Ingredients

• ✓ ham
• tomato juice
• egg
• ground beef
• bread crumb
• parsley
• garlic
• oregano
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Combine tomato juice and beaten eggs in a large bowl; stir in ground beef, bread crumbs, parsley, garlic, oregano, salt, and black pepper. Mix thoroughly.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Shape beef mixture into a 10x8-inch rectangle on a piece of aluminum foil or waxed paper. Arrange ham slices on top, leaving a small margin around edges. Tear cheese slices, reserving 1 slice; sprinkle torn cheese over ham.
4. 4 Carefully roll up beef mixture starting from one short end using the foil or waxed paper to lift and roll. Seal edges and ends of beef mixture. Place beef roll, seam-side down, in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven about 1 hour 15 minutes. Cut remaining 1 cheese slice into 4 triangles; place on top of roll, overlapping triangles. Bake until cheese melts, about 2 minutes more.

By Kimber

Ingredients

• ✓ ham
• turkey sausage
• olive oil
• bread dough
• egg
• mozzarella cheese
• provolone cheese
• salami
• pepperoni
• ricotta cheese
• parmesan cheese
• water

Instructions

1. 1 Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.
3. 3 Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared pan; excess dough will hang over the edges.
4. 4 Whisk 8 eggs in a 2-cup liquid measure.
5. 5 Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.
6. 6 Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.
7. 7 Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
8. 8 Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.
9. 9 Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove from the pan. Transfer to a serving platter and cut into wedges for serving.

By Brandi Rose

Ingredients

• ✓ ham
• yeast roll
• roast turkey
• swiss cheese
• monterey jack cheese
• gruyere cheese
• red onion
• spinach leaf
• basil leaf
• salt
• black pepper
• butter
• mayonnaise
• sundried tomato
• salt
• black pepper

Instructions

1. 1 Preheat grill pan or panini machine to medium heat.
2. 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
3. 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
4. 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
5. 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

By Marzetti

Ingredients

• ✓ ham
• pizza dough
• prosciutto
• ricotta cheese
• salt
• black pepper
• cayenne pepper
• mozzarella cheese
• olive oil
• cornmeal
• egg
• water
• parmigiano-reggiano cheese
• marinara sauce

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
2. 2 Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
3. 3 Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
4. 4 Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
5. 5 Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
6. 6 Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
7. 7 Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

By John Mitzewich

Ingredients

• ✓ ham
• olive oil
• bacon
• celery
• onion
• carrot
• garlic
• tomato
• chicken broth
• brown rice
• salt
• pepper
• cranberry bean
• white bean
• parsley

Instructions

1. 1 In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
2. 2 Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
3. 3 Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

By Harriet Cariello

Ingredients

• ✓ ham
• all-purpose flour
• cornmeal
• salt
• butter
• egg
• water
• ricotta cheese
• parmesan cheese
• feta cheese
• parsley
• basil
• oregano
• mozzarella cheese
• spinach
• roasted red pepper

Instructions

1. 1 Whisk flour, cornmeal, and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together, adding 1 tablespoon more cold water if needed. Shape 2/3 of dough into a flattened round; repeat with remaining 1/3 dough. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 30 minutes.
2. 2 Preheat the oven to 375 F (190 C). Set aside a 9-inch springform pan.
3. 3 Meanwhile, stir ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano together in a bowl until combined.
4. 4 Roll out larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place in ungreased springform pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim.
5. 5 Scatter 1 cup mozzarella over crust; arrange 1/2 ham slices in an even layer. Spread ricotta cheese mixture on top, then sprinkle with spinach. Cover with remaining 1/2 ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining 1 cup mozzarella. Press down again.
6. 6 Roll out remaining 1/3 dough on a lightly floured surface into a 9-inch circle. Place over filling to cover. Moisten edges with water; seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining 1 egg; brush over crust. Cut several small vents in top crust for steam to escape.
7. 7 Bake in the preheated oven until crust is deep golden brown and pulls away from sides, about 1 hour.
8. 8 Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

By Christine L

Ingredients

• ✓ ham
• water
• egg
• pepperoni
• salami
• turkey sausage
• egg
• black pepper
• kosher salt
• pecorino romano cheese
• mozzarella cheese
• ricotta cheese
• water
• egg
• olive oil
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, salt, butter, and olive oil in a large bowl. Blend butter into flour with a pastry cutter or your fingertips until it resembles coarse crumbs. Make a well in the center of flour mixture; pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
2. 2 Transfer dough to a work surface and press into a disk. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
3. 3 Make the filling while the dough is resting: Combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni in a large bowl. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
5. 5 Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
6. 6 Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
7. 7 Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
8. 8 Mix egg and water for egg wash together in a small bowl.
9. 9 Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
10. 10 Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
11. 11 Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

By John Mitzewich