Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------DOUGH--------------------------------
1 Pkg yeast Salt to taste
3/4 c PLUS -see next line- 3 c Flour
1/2 c Warm water 1 tb Olive oil

--------------------------FILLING-------------------------------
1 lb Italian style sweet sausage -of these cut in 1/4" cubes
1 sm Onion, diced 1 tb Chopped fresh Italian
1/2 lb Pepperoni, salami, or -parsley
-soppresatta, or a combo

--------------------------OPTIONAL-------------------------------
Chopped black olives Crushed red pepper
Mashed anchovies 2 tb Olive oil
Capers 2 c Shredded mozzarella cheese
Chopped sweet peppers Salt and pepper to taste

Dough: Mix yeast and 3/4 cup water and set aside to proof. Add salt to
flour if desired; gradually add yeast and water and oil. working on a
floured surface, gradually add the 1/2 cup water and knead the doug
for 10 minutes. Place in a lightly greased bowl, turn to coat, cover
and let rise until double.

Filling: Crumble the sausage in a skillet and saute until it loses
its pink color, 5-10 minutes. Remove sausage to a bowl using a
slotted spoon. Add onion to pan and saute until clear. drain and add
to sausage. Mix in the cubed sausage meat, parsley and any optional
ingredients you desire, salt and peppr. divide dough into 4 or 8
equal portions. Roll out to 1/8" thickness. Brush each circle with
olive oil, leaving a 1" border. Divide sausage mixture evenly among
circles, placing on one side of circles. Sprinkle with mozzarella.
Fold over to form a semicircle and press to seal the edges. Brush
tops with olive oil and place on a lightly greased cookie sheet. Bake
at 450 25 minutes or until golden brown. serve piping hot.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 01-12-95

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