Italian Filling For Yeast Pasty Dough
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Italian | Ceideburg 2, Italian, Pork | 1 | Servings |
INGREDIENTS
| 1 | lb | Italian sausage |
| 2 | T | Olive oil |
| 1/2 | c | Pine nuts |
| 1 | Clove garlic, minced | |
| 1/2 | lb | Spinach, cooked squeezed |
| dry and chopped | ||
| 1 | c | Ricotta cheese |
| 1 | Egg, beaten | |
| Salt and freshly ground | ||
| pepper | ||
| 1 | Egg beaten with 1 | |
| tablespoon milk or water |
INSTRUCTIONS
Remove sausage from casings, crumble into skillet; saute over medium-high heat until browned. Drain well and transfer to mixing bowl. Heat olive oil and saute pine nuts until golden. Add garlic and cook briefly. Add to sausage along with spinach, ricotta and egg; mix well. Season with salt and pepper. Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling in center of dough, Fold over. Seal with tines of fork. Place on lightly greased baking sheet. Let stand in warm place for 15 minutes. Brush with egg wash. Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks. Serve at room temperature. Makes about 24 buns. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 4228
Calories From Fat: 3390
Total Fat: 396.5g
Cholesterol: 810.6mg
Sodium: 4657.4mg
Potassium: 3657.9mg
Carbohydrates: 69.5g
Fiber: 11.2g
Sugar: 4.7g
Protein: 146.9g