| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Not, Sent | 12 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour (up to 3-1/4) |
| 1 | pk | Active dry yeast |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | c | Warm water (120-130°) |
| 1 | tb | Butter or margarine; melted |
| 1 | cn | (8 oz) pizza sauce |
| 12 | sl | Pepperoni |
| 1 | pk | (2.5 oz) fully cooked pastrami, thinly sliced/choppe |
| 1 | pk | (2.5 oz) full cooked ham;, thinly sliced/choppe |
| 3/4 | c | Mozzarella cheese; shredded |
| 1 | Egg; beaten |
INSTRUCTIONS
In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar and salt. Add water and butter; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Roll dough into a 14x10-inch rectangle. Cut with a 3-inch round cookie cutter. Reroll scraps to cut a total of 24 circles. Place 1 tsp pizza sauce and a slice of pepperoni in center of 12 circles. Combine pastrami, ham and cheese; place equal amounts over pepperoni. To pwith 1/2 tsp of pizza sauce, if desired. (Save remaining sauce for another use or for dipping.) Cover with remaining dough circles; pinch edges or press with a fork to seal. Place on greased baking sheets. Brush with egg. Bake at 400° for 20-25 minutes or until browned. Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@access.mountain.net> on Jul 31, 1997
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