 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I think these balogni-based ravioli won a Pillsbury cook-off in the 50's. They're as delicious today as they ever were. Ingredients:
1 lb skinless hot dog |
2 tablespoons prepared mustard |
1 slightly beaten egg |
2 cups flour, sifted with |
1/2 teaspoon salt |
2/3 cup shortening |
1/4 cup ketchup, mixed with |
3 tablespoons water |
Directions:
1. Grind together wieners, mustard, & egg.
2. Prepare dough by cutting shortening with sifted flour to pea size.
3. Sprinkle ketchup mixture over dough & combine lightly with fork.
4. Roll dough to 2 12x9-inch rectangles. Cut each into 4 6x4.5-inch rectangles.
5. Heat oven to 425°.
6. Divide meat mixture evenly onto pastry rectangles. Fold into triangles, sealing with a little water & fork.
7. Place on ungreased cookie sheet & bake 15 to 20 minutes.
8. Serve HOT!
|
|