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These tasty little meat and cheese-filled
turnover sandwiches make great picnic fare as well as a fun and
tasty entree to serve anytime. Complete the meal with a green
salad and your favorite beverage.
- 2 1/2 cups all-purpose flour - divided
1 package active dry yeast
1 teaspoon dried sage, crushed
1/2 teaspoon salt
3/4 cup warm water (115°F to 120°F | 45°C to 50°C)
2 tablespoons cooking oil
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/3 cup (about 1 ounce) freshly grated Parmesan cheese
6 ounces salami*, chopped
1 small tomato, peeled, seeded, and chopped
1 large egg
1 teaspoon water
- In a large mixer bowl, combine 1 cup of
the flour with the yeast, sage, and salt. Add the warm water
and the oil. Beat with an electric mixer on low speed for 30
seconds. Beat on high speed for 3 minutes. Stir in as much of
the remaining flour as you can. Turn out onto a floured surface.
- Knead in enough of the remaining flour
to make a moderately stiff dough that is smooth and elastic (6
to 8 minutes total). Place the dough in a greased bowl; turn
once. Cover and let rise in a warm place until the dough has
doubled (45 to 55 minutes).
- Meanwhile, make the filling. In a small
mixing bowl, combine the cheeses, salami, and tomatoes. Toss
until well-combined; set aside.
- Punch the dough down; divide into 6 pieces.
Cover and let the dough rest for 20 minutes.
- Preheat the oven to 375°F (190°C).
- Roll each piece of dough into a 7-inch
circle. Spoon 1/2 cup of the filling onto half of each circle.
Combine the egg and water, and brush over the outer edges of
the dough, to moisten. Fold the circle in half; use the tines
of a fork to seal the edges. Place on a greased baking sheet.
Prick the tops and brush with more of the egg mixture.
- Bake for 25 to 30 minutes or until golden.
Remove from the baking sheet; cool on a wire rack.
Makes 6 servings.
*Or substitute with other cooked meats
such as ham.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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