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Title: Italian Envelopes
Categories: Pork Cheese Italian
Yield: 18 Servings
| 1 | Egg, beaten slightly | |
| 1/2 | c | (4 oz.) ricotta cheese |
| 1/2 | c | (2 oz.) finely chopped salami |
| 1/2 | c | (2 oz.) finely chopped mozzarella cheese |
| 1/4 | ts | Dried leaf oregano, crushed |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 18 | To 20 square won-ton wrappers | |
| 1/4 | c | Vegetable oil |
| 2 | tb | Grated Parmesan cheese |
Italian Envelopes
"A Chinese won-ton wrapper around Italian ingredients results in good American eating."
In a small bowl, combine egg, ricotta cheese, salami, mozzarella cheese, oregano, salt and pepper. Place a won-ton wrapper at an angle with 1 corner facing you. Spoon about 1 TABLESPOON cheese mixture in center of wrapper. Lightly brush edges with water. Fold right and left corners inward, overlapping slightly. Then bring bottom and top corners together, overlapping slightly in middle. Repeat until all ingredients are used.
Heat oil in a large skillet. Fry a single layer of envelopes at a time, until golden on both sides. Remove from skillet; immediately sprinkle tops with Parmesan cheese. Drain on paper towels. Repeat until all are cooked. Serve warm. Makes 18 to 20 servings.
[Mable Hoffman's Finger Foods, page 48; HP Books, 1989.]
[We made these, and they turned out just fine. They're really an appetizer or part of a varied buffet - don't try to use them as the entire meal! They're too strongly flavored for that, and you'll be sick of them by the time you've had 6 or 10. Definitely save this for when you're entertaining, not just deciding what's for dinner tonight.]
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