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, .