Directions

1. Preheat oven to 350 degrees.
2. Combine 16 rolls into a large ball, and combine the remaining 8 into a second ball.
3. On a surface sprayed with nonstick cooking spray, roll out the larger dough ball into a 24-inch circle to form the bottom crust of your pie. Roll the smaller dough ball into a 12-inch circle, to be the top crust.
4. Spray a large springform pan with nonstick spray and line it with the larger dough circle.
5. In a large bowl, mix the ricotta, eggs, salt and pepper until combined. Add genoa salami, pepperoni, hard-boiled eggs, and mozzarella, and mix until evenly combined. Add filling to the pie and smooth out the top.
6. To make the lattice crust:
7. 1. Slice the 12-inch circle into 1-inch strips.
8. Lay half the strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends. Weave in the remaining breadsticks horizontally between the vertical strips. Fold the extra dough from the bottom crust over the lattice and pinch to form a raised crust.
9. Brush the top with the egg+water mixture.
10. Bake for 1 hour — cover with foil if browning too quickly.
11. Let cool and refrigerate until filling is set, or overnight.
12. Slice and serve hot, room temperature, or cold!