Savory Filling
From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.
Source and licence
From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 318, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection
Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 1/2 cups shredded Mozzarella
- 4 ounces Canadian-style bacon
- 6 sun-dried tomato
Method
- 6 sun-dried tomato halves (not oil-packed) 1/3 cup pesto 1 1/2 cups shredded Mozzarella or Provolone cheese (6 ounces) 4 ounces Canadian-style bacon or ham -- cut into thin strips (about 1 cup) 1 cup sliced mushrooms (3 ounces) Freshly ground pepper Measure carefully, placing all ingredients except Savory Filling and egg in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle.
- Heat oven to 375°.
- Grease cookie sheet.
- Divide dough into 6 equal pieces.
- Roll each piece into 7-inch circle on lightly floured surface with floured rolling pin.
- Add Savory Filling.
- Fold dough over filling;
- fold edge up and pinch securely to seal.
- Place on cookie sheet.
- Brush with egg.
- Bake 25 to 30 minutes or until golden brown.