Sweet n' toasty pockets
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Ricotta cheese* |
| 1 | tablespoon | Brown sugar -- packed |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Vanilla |
| ½ | cup | Walnuts -- finely chopped |
| ¼ | cup | Raisins |
| 1 | Loaf | |
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| Powdered sugar | ||
| Soft white or wheat bread | ||
Directions
Preheat oven to 400. Combine ricotta cheese, sugar, spices and vanilla in Batter Bowl. Chop nuts with Food Chopper. Add nuts and raisins to cheese mixture. Place a scant teaspoon of filling in center of a piece of bread.
Cover with another slice. C ut and seal the 2 layers of bread with 3-inch Cut-N-Seal. Brush the tarts lightly with melted butter. Bake on 13-inch Baking Stone for 10-12 minutes or until golden brown. Serve warm dusted with powdered sugar.
Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef
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