Recipe - Italian Envelopes

1 Egg, beaten slightly
One half cup (4 oz.) ricotta cheese
One half cup (2 oz.) finely chopped
salami
One half cup (2 oz.) finely chopped
mozzarella cheese
One fourth teaspoon Dried leaf oregano, crushed
One fourth teaspoon Salt
1/8 teaspoon Pepper
18 To 20 square wonton
wrappers
One fourth cup Vegetable oil
2 tablespoon Grated Parmesan cheese

Italian Envelopes

"A Chinese wonton wrapper around Italian ingredients results in good
American eating."

In a small bowl, combine egg, ricotta cheese, salami, mozzarella cheese,
oregano, salt and pepper. Place a wonton wrapper at an angle with 1
corner facing you. Spoon about 1 TABLESPOON cheese mixture in center of
wrapper. Lightly brush edges with water. Fold right and left corners
inward, overlapping slightly. Then bring bottom and top corners together,
overlapping slightly in middle. Repeat until all ingredients are used.

Heat oil in a large skillet. Fry a single layer of envelopes at a time,
until golden on both sides. Remove from skillet; immediately sprinkle tops
with Parmesan cheese. Drain on paper towels. Repeat until all are cooked.
Serve warm. Makes 18 to 20 servings.

[Mable Hoffman's Finger Foods, page 48; HP Books, 1989.]

[We made these, and they turned out just fine. They're really an appetizer
or part of a varied buffet ~ don't try to use them as the entire meal!
They're too strongly flavored for that, and you'll be sick of them by the
time you've had 6 or 10. Definitely save this for when you're
entertaining, not just deciding what's for dinner tonight.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini