PIZZAGAINA

Ingredients

4 unbaked 9-inch pie crusts, divided

2 (16 ounce) containers whole-milk ricotta cheese

1 cup shredded mozzarella cheese

2 eggs

¼ pound pepperoni

½ pound sweet capicola (coppa)

½ pound hot capicola (coppa)

1 egg white, slightly beaten

Directions :

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