30 Little Filled Pies
 3 1/4 - 3 3/4 cup all purpose
 1 pkg quick rise/active dry yeast
 2 tablespoon sugar
 1 teaspoon salt
 1 cup water
 1/2 cup butter/margarine
 1 egg
 1/2 cup ricotta cheese
 2 tablespoon parmesan cheese
 2 teaspoon parsley
 1 cup grated mozzarella cheese
 1/2 lb pork sausage browned and
 3/4 cup grated swiss cheese
 2 teaspoon mustard
 1 tablespoon horseradish
   In large mixer bowl, combine 2 cup flour, yeast, sugar
 and salt. Heat water and butter to 120-130 degrees. Add
 liquid to flour mixture and blend at low speed until
 moistened; beat 3 minutes at medium speed. By hand,
 gradually stir in enough remaining flour to make a soft
 dough. Knead on floured surface until smooth and elastic,
 3-5 minutes. Divide dough into 6 parts and place each in a
 small plastic sandwich bag. Flatten to a disk shape and
 let rest for 5 minutes. These disks may be refrigerated or
 frozen for convience. When ready to use bring to room
 temperature. For immediate use, let disks rise 15 minutes
 before dividing and shaping. Divide each part into 5
 pieces. Pat each piece into a 4 inch circle and place on
 greased cookie sheet. Spoon about 1 tablespoon filling on
 each circle. Fold half of circle over filling. Seal edge
 by pressing with a fork. Brush tops with beaten egg. Bake
 at 400 degrees for 12-15 minutes until golden brown.
 Remove from cookie sheet. Serve warm.
   FILLINGS - Combine the ingredients for the cheese
 filling and thencombine the sausage cheese filling to make
 the two fillings.
 Notes: We used puff-pastry dough for the shells & ``Gimme
  Lean'' Vegetarian Sausage for the sausage pies and they
  turned out great...