Salami Turnovers Recipe
Ingredients
| Tomato sauce | 1 8 Ounce | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Hard salami | 8 Ounce, finely chopped | |
| Italian seasoning | 1/2 Teaspoon | |
| Pie crusts | 4 9 inch, frozen |
Directions
Preheat oven to 450° F.
Mix tomato sauce, mozzarella cheese, salami, and seasoning.
Thaw pie crusts about 15 minutes; roll out dough and crimped edges to about 1/8 inch thickness.
Cut crusts into approximately 3-inch rounds.
Fill the center of each round with about 1 tea spoon filling.
Moisten the margin around the filling with a little bit of water before folding and pressing the edges together.
Prick the tops of each turnover with a toothpick or skewer to allow steam to escape during baking.
Put the turnovers on a baking sheet and place on the middle shelf of the oven.
Bake 10 minutes, or until golden brown.
Mix tomato sauce, mozzarella cheese, salami, and seasoning.
Thaw pie crusts about 15 minutes; roll out dough and crimped edges to about 1/8 inch thickness.
Cut crusts into approximately 3-inch rounds.
Fill the center of each round with about 1 tea spoon filling.
Moisten the margin around the filling with a little bit of water before folding and pressing the edges together.
Prick the tops of each turnover with a toothpick or skewer to allow steam to escape during baking.
Put the turnovers on a baking sheet and place on the middle shelf of the oven.
Bake 10 minutes, or until golden brown.
Chef
