Title: Coppa Zione
Categories: Appetizer
Yield: 24 Servings

----------------------------------FILLING----------------------------------
1/2 lb Bulk Italian sausage
1/2 lb Ham; chopped
2 Sticks (6-oz) pepperoni;
-sliced
2 1/2 lb Ricotta cheese
1 1/2 c Parmesan cheese
3 tb Minced parsley
2 Eggs; beaten
1 tb Black pepper

-----------------------------------DOUGH-----------------------------------
4 c Flour
1 ts Baking powder
1 ts Salt
1/2 c Shortening
3 Eggs; beaten
1/2 c Milk (enough to make

----------------------------------EGG WASH----------------------------------
-pliable)
1 Egg yolk
2 tb 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 1/4 inch thick. Spread filling over
dough within 1/4 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 1/2 to 1 inch slices. Freezes well.

BARBARA MOLINARO (MRS. ROBERT)

KANSAS CITY, MO

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