| 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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