Preheat oven to 375 degrees F (190 degrees C).
Mix the crushed tomatoes, remaining 1/2 cup ricotta cheese, 2 egg yolks, 1 cup milk, 1 tablespoon melted butter or margarine, and 1/2 cup milk. Stir until ingredients are well blended. Stir in the eggs, spread enough ricotta cheese to coat and season with salt and pepper. Spoon mixture over baked dough.
Pinch off creased slice of dough and lay cheese on top. Roll and secure dough tightly in cardboard or foil packages.
Bake in preheated oven for 15 to 18 minutes, or until lightly brown. Let cool before serving. Warm ricotta mixture for dipping in soup mix.