Saturday, January 6, 2018


This is our customary meal for
Epiphany/Twelfth Night.


Pie crust dough for a double crust
6 slices smoked provolone cheese
1 1/2 cups cooked mini penne pasta
1 cup peas
1 cup ham, cubed
2 cups cooked chicken, shredded and seasoned
1/2 cup ricotta cheese 
Roasted red pepper strips  
1 1/2 cups alfredo sauce

Preheat oven to 425*.
Arrange bottom crust in 12" deep dish pie pan or springform pan.
Line bottom of crust with provolone slices.
Combine penne and peas with 1/2 cup alfredo sauce, and spread over provolone.
Continue adding layers: ham, spoonfuls of ricotta, chicken and pepper strips.
Pour remaining alfredo sauce over all.
Top with second pie crust and seal edges.
Cut slits to vent.
Place on baking sheet and bake about 45 - 50 minutes until golden brown.
Let stand 10 minutes before slicing to serve.


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