Italian filling for yeast pasty dough
Italian Dough Pork Fillings
Last updated 6/12/2012 1:01:24 AM. Recipe ID 24688. Report a problem with this recipe.
Title: Italian filling for yeast pasty dough
Categories: Italian, Pork, Ceideburg 2
Yield: 1 Servings
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
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
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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