(This recipe describes stuffing only)

INGREDIENTS:
1 red pepper
1 yellow pepper
500 g / 1,1 lb  flour
300 g / 10,5 oz  ricotta cheese
a bit of Parmesan cheese
little salt

PREPARATION:
Chop the pepperoni together ( wet them in the melted butter ), drain it from butter (with a colander) and after mix all the ingredients together. Now the filling is ready.

INGREDIENTS:
230 g / 8,1 oz  shortcrust pastry without sugar
200 g / 7 oz  ricotta cheese
200 g / 7 oz  baked ham
100 g / 3,5 oz  gruyere cheese grated
1 egg – salt – black pepper

PREPARATION:
Roll out shortcrust pastry until reach the thickness of 5mm / 0,2″ to get 2 discs. Greased the baking tin with butter ( taking care to also coat the walls ) and put the largest disc at the bottom of baking tin.
Finely chop the ham and mix all the ingredients together.
Pour the mix into the backing tin and cover it with the second shortcrust pastry disc, lightly press the edges.
Put it in the oven at 200 C° / 400 F° and wait 30 minutes around.
It is better to serve warm.

DOUGH INGREDIENTS:
100 g / 3,5 oz  flour
50 g / 1,8 oz  butter
A little salt
Mixing all with a little cold water.

THE STUFFING:
500 g / 1,1 lb  onions
3 whole eggs
250 ml / 1 cup milk cream
75g / 3 oz  Parmesan cheese
A little minced nutmeg

PREPARATION:
Saute onions with a little olive oil.
First mix milk cream with eggs, after mix it with cheese and nutmeg, for last mix it all with onions.
Pour into the pan and bake it 180 C° or 350 F° about 1 hour.

INGREDIENTS:
a roll of shortcrust pastry without sugar
boiled potatoes
mortadella ( baloney )
mozzarella
butter

PREPARATION:
Put roll at the bottom of baker tin and put ingredients layers in this order:
1 layer boiled potatoes
1 layer mortadella
1 layer mozzarella
Repeat layers 2 times and shut roll, after cover it with some little pieces of butter.
Bake it 200 C° or 400 F° around 30 minutes.