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Italian Filling For Yeast Pasty Dough Recipe

	Category	Cheese Recipes
	Views	51
	Ratings	0

Ingredients And Procedures

1 lb Italian sausage

2 tb 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 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.

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<h1>Italian Filling For Yeast Pasty Dough</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Italian sausage <P>2 tb Olive oil <P>1/2 c Pine nuts <P>1 Clove garlic, minced <P>1/2 lb Spinach, cooked, squeezed <P>-dry and chopped 1 c Ricotta cheese <P>1 Egg, beaten <P>Salt and freshly ground -pepper 1 Egg beaten with 1 <P>-tablespoon milk or water 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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