| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Breads, Luncheon, Pork & ham | 8 | Servings |
INGREDIENTS
| 1 | lb | Frozen bread dough, thawed |
| and risen | ||
| 1/2 | c | Chopped onion |
| 1 | T | Butter |
| 12 | oz | Ham, cut in strips |
| 8 | oz | Ricotta cheese |
| 6 | oz | Cheddar cheese, shredded |
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
1997 In a small skillet, saute onion in butter until tender. In medium bowl, combine all filling ingredients. On lightly floured surface, roll dough into 15x10-inch rectangle. Spread filling in a 4-inch strip lengthwise down center of dough. Fold long sides of dough over filling; pinch edges together to seal. Place seam side down on cookie sheet, tucking ends under. Cut slits on top. Bake at 375°F for 20-25 minutes or until golden brown. Let stand 10 minutes before serving. Cut into slices. NOTES : I also have made this with Italian sausage instead of ham and mozzarella cheese instead of cheddar. Recipe by: Pillsbury recipe modified by Cindy Posted to MC-Recipe Digest V1 #464 by DarlingCL@aol.com on Feb 1,
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