These little salami and cheese pies are the perfect picnic food to tuck into
- 2 1/2 cups all-purpose flour, divided
- 1 package active dry yeast
- 1 teaspoon
dried sage, crushed
- 1/2 teaspoon salt
- 3/4 cup warm water (115 degrees to 120
- 2 tablespoons cooking oil
- 1 1/2 cups (6 ounces) shredded mozzarella
- 1/3 cup (about 1 ounce) freshly grated parmesan cheese
- 6 ounces salami,
- 1 small tomato, peeled, seeded, and chopped
- 1 egg
- 1 teaspoon water
- In a large mixer bowl, combine 1 cup of the flour with the yeast, sage, and salt.
Add the warm water and the oil. Beat with an electric mixer on low speed for 30
seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour
as you can. Turn out onto a floured surface.
- Knead in enough of the remaining flour to make a moderately stiff dough that
is smooth and elastic (6 to 8 minutes total). Place the dough in a greased bowl;
turn once. Cover and let rise in a warm place until the dough has doubled (45 to
- Meanwhile, make the filling. In a small mixing bowl, combine the cheeses, salami,
and tomatoes. Toss until well-combined; set aside.
- Punch the dough down; divide into 6 pieces. Cover and let the dough rest for
- Heat the oven to 375 degrees F.
- Roll each piece of dough into a 7-inch circle. Spoon 1/2 cup of the filling onto
half of each circle.
- Combine the egg and water, and brush over the outer edges of the dough, to moisten.
Fold the circle in half; use the tines of a fork to seal the edges. Place on a greased
baking sheet. Prick the tops and brush with more of the egg mixture.
- Bake for 25 to 30 minutes or until golden.
- Remove from the baking sheet; cool on a wire rack.
Reprinted with permission from
the Wisconsin Marketing Board.