Pizza Rustica Recipes, New York Pizza Places & Easter Pies

Pizza Rustica translates to Rustic Pizza, an Easter pie made with Italian cold cuts and cheeses. The following is a recipe I make for Easter. Go to your local Italian Salumeria or a Little Italy near you to get some of the harder to find ingredients like basket cheese.
Never Add Salt!
Pie Crust:
I use 2 cans of "Grand Biscuit" dough by Pillsbury (why reinvent the wheel).
I take 3 or 4 biscuits and roll them out, slap the filling in the middle and vwella you fold it over so it's like a calzone. You can roll out the bottom and make a top the same way if you like, make sure your edges are sealed good by folding them over and then use a fork. This will make a nice rounded loaf, instead of a half-moon. Brush with egg, and make a few slits on top. You can add dough doo-dads if you want (like leaves or braids). Use a pie shell (or mini pie shells) if you want real ease. You still with me?

Filling:
6 eggs (or more depends on size of egg)
1 large container of Ricotta 3 lbs.
1 lbs. mozzarella
1 basket cheese (if you can find it)
1/2 cup grated cheese
1/2 pound pepperoni
1/2 pound il done salami
1/2 pound coppa or cappy ham
1/2 pound proschiutto

  The filling is flexable and if you can't find it just leave it out or put in what ever you like. What your looking for is the filling to have a nice yellow tint from the egg yolks (it shouldn't be runny).
  You can add whatever Italian cold cut (panchetta, copacola or cheese) you want. You can use fontanella cheese if you can't find basket cheese. * Be creative, have fun with your food.
* Brush with egg yolk. Bake 350°F for about 45 minutes (or until golden).