Recipe - Coppa Zione

FILLING
One half pound Bulk Italian sausage
One half pound Ham; chopped
2 Sticks (6oz) pepperoni;
cut or sliced up
2 One half pound Ricotta cheese
1 One half cup Parmesan cheese
3 tablespoon Minced parsley
2 Eggs; beaten
1 tablespoon Black pepper

DOUGH
4 cup Flour
1 teaspoon Baking powder
1 teaspoon Salt
One half cup Shortening
3 Eggs; beaten
One half cup Milk (enough to make

EGG WASH
pliable)
1 Egg yolk
2 tablespoon Water

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 One fourth inch thick. Spread filling over
dough within One fourth 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 One half to 1 inch slices. Freezes well.

BARBARA MOLINARO (MRS. ROBERT)

KANSAS CITY, MO

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.