| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Appetizer | 24 | Servings |
INGREDIENTS
| 1/2 | lb | Bulk Italian sausage |
| 1/2 | lb | Ham; chopped |
| 2 | Sticks (6-oz) pepperoni; sliced | |
| 2 1/2 | lb | Ricotta cheese |
| 1 1/2 | c | Parmesan cheese |
| 3 | tb | Minced parsley |
| 2 | Eggs; beaten | |
| 1 | tb | Black pepper |
| 4 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | Shortening |
| 3 | Eggs; beaten | |
| 1/2 | c | Milk (enough to make pliable) |
| 1 | Egg yolk | |
| 2 | tb | Water |
INSTRUCTIONS
FILLING DOUGH EGG WASH Cook ltalian sausage. Chop ham and slice pepperoni, then mix all filling ingredients together and set aside. Mix dough ingredients together thoroughly. Form into 3 balls. With rolling pin, roll each ball out as long as possible, making dough approximately 1/4 inch thick. Spread filling over dough within 1/4 inch of edge and roll up, jellyroll style. Seam sides down and tuck edges. Brush top with egg yolk, beaten with 2 Tablespoons water. Bake at 350° in preheated oven for 20 to 30 minutes or until golden brown. When cool, slice into 1/2 to 1 inch slices. Freezes well. BARBARA MOLINARO (MRS. ROBERT) KANSAS CITY, MO From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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