*  Exported from  MasterCook  *
 
                   ITALIAN FILLING FOR YEAST PASTY DOUGH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Pork
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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