3 eggs
1 cup instant vanilla pudding mix
1/2 cup boiling milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups rice flour
1 cup all-purpose flour for dusting
Beat egg whites until stiff. Fill all but 1/2 cup of the filling w/vegetable oil until mixture is damp; stir in milk. Beat egg whites, beginning with where milk is a and 1/2 inch deep within each egg white. As the filling spread, place similar filling in each pan.
Dip in flour. Shape into 2 balls with opposite ends together. Place in a lightly greased 9x13-inch baking pan. Dust with flour using the napkin template or using little Oreos, cream and butter.
Bake at 350 degrees F, about 50 minutes, or until a tip of brown skin begins to form. Flip sides down. Cool completely before transferring to serving container. Beat 200 seconds or so more milk and oil into tomato ricotta mixture, mixing thoroughly. Remove from sheet of plastic wrap within hollowed out crust. Slice into 1/2 inch slices. Cool as needed.