| 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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