| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Hot roll mix; (13 3/4 oz) |
| 3/4 |
c |
Warm water |
| 1 |
|
Egg |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Butter |
| 1 |
cn |
Tomato paste; (6 oz) |
| 1 |
c |
Shredded mozzarella cheese |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
ts |
Oregano leaves |
| 3 |
oz |
Pepperoni; thinly sliced |
| 1 |
|
Egg yolk |
| 2 |
ts |
Water |
|
|
Sesame seeds |
INSTRUCTIONS
Prepare hot roll mix according to package directions, using 3/4 cup water
and egg. Cover; let rise in warm place until doubled, about 45 minutes.
Meanwhile, saute onion and garlic in butter in 7" skillet until tender.
Remove from heat. Stir in tomato paste, mozzarella cheese, parmesan cheese,
and oregano, mixing well. Set aside. Punch down dough. Turn out on floured
surface. Knead until smooth about 2 minutes. Divide into 24 pieces. Roll
each piece to a 4" round. Divide pepperoni among rounds. Top each with
rounded teaspoonful of tomato mixture. Bring all edges together over
filling and pinch to seal. Place, seam side down, in greased 2 1/2" muffin
cups. Cover, let rise until almost doubled, about 30 minutes. Beat together
egg yolk and 2 teaspoons water. Brush over rolls and sprinkle with sesame
seeds. Bake in 375 degree oven 12 minutes or until golden brown. Serve
immediately, or cool completely, wrap in foil and store in refrigerator. To
reheat, place on baking sheets, cover loosely with foil and bake in 350
degree oven 12 minutes or until hot.
Makes 24.
>From the Kitchen of: Ana From Kitchen Chat
Posted to recipelu-digest Volume 01 Number 459 by Bunny
<layla696@ix.netcom.com> on Jan 5, 1998
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