Recipe for Coppa Zione 
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Yield:
24 Servings
Ingredients:
Amount Ingredient
FILLING ----------------
1/2 lb Bulk Italian sausage
1/2 lb Ham, chopped
2 stk (6-oz) pepperoni, sliced
1/2 lb Ricotta cheese
1/2 cup Parmesan cheese
3 tbl Minced parsley
2 x Eggs, beaten
1 tbl Black pepper
----------------- DOUGH ----------------
4 cup Flour
1 tsp Baking powder
1 tsp Salt
1/2 cup Shortening
3 x Eggs, beaten
1/2 cup Milk (enough to make
----------------- EGG WASH pliable) ----------------
1 x Egg yolk
Instructions:
Instructions: Cook ltalian sausage. Chop ham and slice pepperoni, then mix all filling ingredients together and set aside. Mix dough ingredients together thoroughly. Form into 3 balls. With rolling pin, roll each ball out as long as possible, making dough approximately 1/4 inch thick. Spread filling over dough within 1/4 inch of edge and roll up, jellyroll style. Seam sides down and tuck edges. Brush top with egg yolk, beaten with 2 Tablespoons water.

Bake at 350 in preheated oven for 20 to 30 minutes or until golden brown.

When cool, slice into 1/2 to 1 inch slices. Freezes well.

KANSAS CITY, MO

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