Side Pannel
Italian Envelopes
Ingredients List
- 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
Directions
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.
"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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
