Italian meat turnovers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 1 | cup | Warm water |
| 2½ | cup | All-purpose flour |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| 1 | 7 ounces pac Hormel sliced pepperoni | |
| 1 | 3 1/2 ounces Hormel dry salami | |
| 1 | cup | Ricotta cheese |
| 1 | cup | Shredded mozzarella cheese |
| ¼ | teaspoon | Oregano |
Directions
Directions:
In a large mixing bowl, dissolve the package of yeast into the warm water.
Add the flour, sugar, salt, and olive oil. Stir until ingredients are dry.
Beat 20 strokes and let rest for 5 minutes. Divide the dough into 4 equal portions. Shape each portion into a ball. Roll each ball on a lightly floured surface to a 6 x 10" oval. Quarter the pepperoni and salami.
Arrange the meats over the oval evenly. Top with some ricotta cheese, mozzarella and the oregano. Fold the ovals in half and press the edges with a fork to seal. Place on a baking sheet and bake at 400 degrees for 15-20 minutes until golden brown. This recipe can be altered to create 2 pies.
Place oval into pie pan, repeat layering process, and top with dough oval.
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