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Italian Stuffed Potato Pie
Pepperoni

Pepperoni

Everyone’s spicy favorite. Our pepperoni is enriched with smoked paprika to achieve a spicy, robust flavor that makes every bite satisfying. Available in a small diameter that lends well to pizzas, and a larger diameter perfect for sandwiches.

Italian Dry Salami

Italian Dry Salami

Made with select cuts of pork, this traditional, robust Italian style salami iscured with wine, garlic, and an aromatic blend of pepper. 2-3lb slicing log.

Sopressata

Sopressata

Sopressata is made in a similar style to salami, but is a coarser grind and is delicately seasoned with whole peppercorns for an even more refined flavor.

Italian Stuffed Potato Pie

Ingredients

Nonstick cooking spray

2½ pounds Yukon Gold potatoes, peeled and cut into large chunks

3 large eggs

½ cup shredded aged Parmesan cheese

½ cup shredded provolone cheese

3 tablespoons unsalted butter

¼ teaspoon fresh ground black pepper

½ cup Italian-style panko breadcrumbs

1 package (4 ounces) diced Fiorucci® Pepperoni

½ (4-ounce) package diced Fiorucci® Italian Dry Salami

½ (4-ounce) package diced Fiorucci® Sopressata

3 cups baby spinach

1 cup chopped roasted red peppers

1 tablespoon chopped fresh parsley

Directions

Prep: 30 minutes plus cooling Bake: 35 minutes

Step 1

Preheat oven to 400°; spray 9-inch springform pan with cooking spray. Heat large, covered saucepot of salted cold water and potatoes to a boil over high heat; reduce heat to medium-low and simmer, uncovered, 15 minutes or until fork-tender. Drain and return to saucepot over low heat; add eggs, ¼ cup each Parmesan and provolone cheese, butter and black pepper. With potato masher, mash potatoes until almost smooth. Makes about 4½ cups.

Step 2

Sprinkle prepared pan with 2 tablespoons breadcrumbs. Spread half the potato mixture in pan; top with pepperoni, salami, sopressata, spinach and red peppers. Spread remaining half the potato mixture over red peppers; sprinkle with remaining ¼ cup each Parmesan and provolone cheese and 6 tablespoons breadcrumbs.

Step 3

Bake pie 35 minutes or until top is golden brown; let cool 10 minutes. Remove springform pan and cut into 8 pieces; serve sprinkled with parsley.

 

Approximate nutritional values per serving (1 piece): 403 Calories, 21g Fat (9g Saturated), 115mg Cholesterol, 994mg Sodium, 35g Carbohydrates, 3g Fiber, 2g Sugars, 15g Protein