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Recipe Name: Coppa Zione Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 24

1/2 Pound(s) Bulk Italian sausage
1/2 Pound(s) Ham, chopped
2 Sticks, 6-oz pepperoni
2 1/2 Pound(s) Ricotta cheese
1 1/2 Cup(s) Parmesan cheese
3 Tablespoon(s) Minced Parsley
2 Eggs, beaten
1 Tablespoon(s) Black pepper
4 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1/2 Cup(s) Shortening
1/2 Cup(s) Milk, enough to make
1 Egg yolk
2 Tablespoon(s) 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 <Traditions: A Taste of the Good Life>, by the Little
Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 249
Calories From Fat: 117
Total Fat: 13.1g
Cholesterol: 75.4mg
Sodium: 405.4mg
Potassium: 139.9mg
Carbohydrates: 19.1g
Fiber: <1g
Sugar: <1g
Protein: 12.9g

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