Coppa zione

24 Servings

Ingredients

Quantity Ingredient
½ pounds Bulk Italian sausage
½ pounds Ham; chopped
2 Sticks (6-oz) pepperoni; sliced
2½ pounds Ricotta cheese
1½ cup Parmesan cheese
3 tablespoons Minced parsley
2 Eggs; beaten
1 tablespoon Black pepper
4 cups Flour
1 teaspoon Baking powder
1 teaspoon Salt
½ cup Shortening
3 Eggs; beaten
½ cup Milk (enough to make pliable)
1 Egg yolk
2 tablespoons Water

Directions

FILLING

DOUGH

EGG WASH

Cook ltalian sausage. Chop ham and slice pepperoni, then mix all filling ingredients together and set aside. Mix dough ingredients together thoroughly. Form into 3 balls. With rolling pin, roll each ball out as long as possible, making dough approximately ¼ inch thick. Spread filling over dough within ¼ inch of edge and roll up, jellyroll style. Seam sides down and tuck edges. Brush top with egg yolk, beaten with 2 Tablespoons water.

Bake at 350ø in preheated oven for 20 to 30 minutes or until golden brown.

When cool, slice into ½ to 1 inch slices. Freezes well.

BARBARA MOLINARO (MRS. ROBERT)

KANSAS CITY, MO

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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