Italian Filling for Yeast Pasty Dough
Yield
24 servingsPrep
30 minCook
45 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
pine nuts
|
|
| 1 | clove |
garlic
minced |
|
| ½ | pound |
spinach
cooked, squeezed dry, chopped |
|
| 1 | cup |
ricotta cheese
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | each |
eggs
beaten with 1 tablespoon milk or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
pine nuts
|
|
| 1 | clove |
garlic
minced |
|
| 226.8 | g |
spinach
cooked, squeezed dry, chopped |
|
| 237 | ml |
ricotta cheese
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | each |
eggs
beaten with 1 tablespoon milk or water |
|
Directions
Remove sausage from casings, crumble into skillet; sauté over medium-high heat until browned.
Drain well and transfer to mixing bowl.
Heat olive oil and sauté pine nuts until golden.
Add garlic and cook briefly.
Add to sausage along with spinach, ricotta and egg; mix well.
Season with salt and pepper.
Roll out dough, cut into 4-inch squares.
Place 2 tablespoons filling in center of dough, fold over.
Seal with tines of fork.
Place on lightly greased baking sheet.
Let stand in warm place for 15 minutes.
Brush with egg wash.
Bake in a 425 degrees F oven for 25 to 30 minutes.
Cool on wire racks.
Serve at room temperature.
