| 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
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”