Name: Pizza Rustica Stuffed Pizza Dough
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Italian, American
Ingredients: 1 pound of Italian Pizza dough homemade or store bought; 1 beaten egg (if you would like an egg wash for garnishing before you bake you will need 1 more egg beaten and set aside.); 3 tablespoons whole milk ricotta cheese; black pepper, and salt to taste; 1/2 teaspoon minced garlic; 1 chopped fresh basil leaf; 2 slices of prosciutto chopped; 2 slices of Genoa salami, chopped; 1 sliced capicola ham, chopped; 1 hard-boiled egg chopped; 4 thinly sliced pieces of pepperoni,; 1 slice of chopped soppressata,; 3 slices of sliced or shredded provolone and mozzarella; 3 tablespoons Pecorino Romano cheese; Optional: 1 link of cooked, sliced mild Italian sausage

Pizza Rustica Stuffed Pizza Dough is stuffed with everything the Classic Easter Pie has in it, just stuffed inside pizza dough instead of a savory crust.

Cooked meats, ricotta cheese, eggs, and a variety of cheeses are all stuffed inside and very similar to the popular Italian Stromboli
.
If you were looking on how to make Pizza Rustica Pie for Easter, you may want to also try this delicious stuffed pizza roll with the same ingredients it's an easier alternative, just fill and roll up!

Scroll down to our printable recipe card below for all the ingredients and directions to make this Pizza Rustica Stuffed Pizza Dough.

a sliced of Pizza Rustica Stuffed Pizza roll to see the inside of it

stuffed pizza dough with a Rustica filling usually found on Easter Sunday

Why Make This Recipe for Rustica Stuffed Pizza Dough

Pizza Rustica is a delicious meat pie, and this is an easy all-in-one pizza dough that is perfect for slicing and serving as an appetizer
Choose any cooked meats you prefer in Easter Rustica. We enjoy adding sautéed loose mild Italian sausage, capicola, and pepperoni in our recipe, along with a variety of cheeses
Rustica Pizza Roll is easier to transport for lunches
This Rustica pizza roll is perfect all year long, and not just made around Easter time

rolled out dough for pizza rustica pizza dough rolls

assorted deli meats and pizza dough collage

Filling for Pizza Rustica Roll Substitutions or Additions

Meats are cooked, chopped, or shredded
Sliced Capicola
Pepperoni
Prosciutto
Sausage
Salami
Bacon
Ham
Steak
Chicken
Pork
Meatballs
Seafood of choice: anchovies, shrimp, etc.
Vegetables
chopped Spinach or Escarole cooked
Eggplant
Mushrooms
Broccoli Rabe
Broccoli
Peppers
Black olives sliced
Onions
Garlic
Tomatoes
Zucchini
Cheeses
grated Romano or Parmesan
Asiago
Fontina
Provolone
Mozzarella
Cheddar
Swiss
Pepper Jack
Ricotta

ricotta and meats for stuffed pizza rolls

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Italian, American

Yield: 12

Author: Claudia Lamascolo

Pizza Rustica Stuffed Pizza Dough

This is the classic Easter Pizza Rustica filling, all stuffed inside pizza dough instead of in a pie crust.

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M

Ingredients

1 pound of Italian Pizza dough homemade or store bought
1 beaten egg (if you would like an egg wash for garnishing before you bake you will need 1 more egg beaten and set aside.)
3 tablespoons whole milk ricotta cheese
black pepper, and salt to taste
1/2 teaspoon minced garlic
1 chopped fresh basil leaf
2 slices of prosciutto chopped
2 slices of Genoa salami, chopped
1 sliced capicola ham, chopped
1 hard-boiled egg chopped
4 thinly sliced pieces of pepperoni,
1 slice of chopped soppressata,
3 slices of sliced or shredded provolone and mozzarella
3 tablespoons Pecorino Romano cheese
Optional: 1 link of cooked, sliced mild Italian sausage

Instructions

Preheat the oven tp 400 degrees and let the pizza dough sit out for around 1 hour at room temperature.
In a mixing bowl, add the meats, basil, salt, pepper, cheeses, boiled egg, and raw egg and gently mix.
Fold in the ricotta cheese.
Roll out the dough around 1/2 inch thick on a floured board. in a round or rectangular around 1 to 12 inches in size.
Spread the mixture over the pizza dough.
Roll up like a jelly roll, tucking in the sides.
Place on a parchment paper-lined baking sheet,
Let it rest for 30 minutes.
Brush with egg wash if using.
Sprinkle the top with Italian herb seasoning if desired, sesame seeds or leave it plain.
Bake at 400 degrees for around 35 to 45 minutes or until it's nicely browned.

Notes

Filling in Pizza Rustica and Substitutions or Additions

Meats are cooked, chopped or shredded
Sliced Capicola
Pepperoni
Prosciutto
Sausage
Salami
Bacon
Ham
Steak
Chicken
Pork
Meatballs
Seafood of choice: anchovies, shrimp, etc.
Vegetables
chopped Spinach or Escarole cooked
Eggplant
Mushrooms
Broccoli Rabe
Broccoli
Peppers
Black olives sliced
Onions
Garlic
Tomatoes
Zucchini
Cheeses
grated Romano or Parmesan
Asiago
Fontina
Provolone
Mozzarella
Cheddar
Swiss
Pepper Jack
Ricotta

Nutrition Facts

Calories

182

Fat (grams)

8 g

Sat. Fat (grams)

3 g

Carbs (grams)

19 g

Fiber (grams)

1 g

Net carbs

18 g

Sugar (grams)

2 g

Protein (grams)

8 g

Sodium (milligrams)

471 mg

Cholesterol (grams)

46 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.