Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for Italian ham and cheese pie. It was submitted by Mary Sandstrom. She has been RVing for three years and took a 9-month trek from California to New York and back. She travels in Class C Itasca Cambria and twos a Smart4Two car. She is still testing the waters with various clubs, and hasn’t been disappointed with any of them.
- 1 package of Pillsbury pie crust (contains 2 crusts)
- 1/4 cup of ham
- 1/4 cup salami
- 1/4 cup pepperoni
- 1/4 cup Swiss cheese
- 1/4 cup mozzarella
- 1/4 cup grated Parmesan cheese
- 6 eggs, beaten
- 1 tablespoons coarse ground black pepper
Cut ham, salami, pepperoni, Swiss cheese and mozzarella into 1/4- to 1/2-inch squares. Preheat convention oven to 350 F. Place one of the pie crusts into a pie pan. Mix all ingredients together in a bowl. Mixture should be soupy. Pour mixture into pie crust and cover with remaining crust. Cut slits in top crust. Bake 30 to 40 minutes, depending on oven. Test t0 see if it’s done by inserting skewer or knife tip into pie, which should come out clean if done.
This delicious pie can be eaten hot or cold. It can be frozen for up to 30 days, but freezing does alter the texture of the pie somewhat. To freeze, wrap in clear wrap and then aluminum foil.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.