Preheat oven to 350°F. Prepare the hot roll mix according to the package directions through the kneading step using 1 of the eggs, water, and butter. Cover and let the dough rest while you make the filling.

In a large bowl, combine 3 of the eggs, ricotta cheese, mozzarella cheese, and pepper.

Stir in the ham, pepperoni, and salami.

Coat the bottom of a 9-inch springform pan with nonstick cooking spray. On a lightly floured surface, roll three-fourths of the dough into a 13-inch circle.

Place dough in the springform pan (the dough will extend about 2-1/2 inches up the sides). Press pleats in dough as necessary to fit.

Layer bottom of dough with prosciutto slices. Spoon meat and cheese mixture into the crust.

Roll remaining dough into a 9-inch circle; place over the filling. Fold the excess bottom crust over the top crust and crimp edge to seal.

Cut a small slit in the top crust to allow the steam to escape.

In a small bowl, whisk together the remaining egg and 1 Tbsp. water. Brush over the top of the dough. Sprinkle with sesame seeds.

Bake the Pizza Rustica for 1 hour 10 minutes to 1 hour 20 minutes or until golden brown. Cool the pie for 20 minutes on a wire rack. To serve, remove the sides of springform pan and cut the dish into wedges.