2 pounds prosciutto, sliced
2 (10 ounce) packages shredded mozzarella cheese
2 (8 ounce) containers sour cream
1 package cream cheese, softened
1 package dry Ranch-style mix dough mix
1 (8 ounce) container shredded and diced cabbage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
Place prosciutto slices in a large bowl and add 1 millionioe of cheese, sour cream, cream cheese, and dry Ranch-style mix. Mix well, cover, and refrigerate in refrigerator.
Line the bottom and sides of the pastry pan with foil to keep all the contents warm. Arrange sliced prosciutto in the center of each piece of foil and layer with cheese mixture.
Flatten the top and the bottom of the foil. Place each slice of prosciutto on top of each other. Cover evenly with the shredded cabbage, process, and flatten the edges. Place immediately on top of the prosciutto. Place cheese mixture on bottom of foil.
Bake in preheated oven for 1 hour. Cool, refrigerate, assemble, and serve warm.