How to make
3 cups (750 mL)All-Purpose Flour
1/2 tsp (2 mL)Salt
1/4 tsp (1 mL)Baking Powder
1 cup (250 mL)PC Black Label Normandy Style Salted Cultured Butter
1 cup (250 mL)Cream Cheese, Cubed and Softened
1 tsp (5 mL)PC New World EVOO Extra Virgin Olive Oil
3 (about 300 g total)PC Free From Mild Italian Pork Sausages, casings removed
1 jar (265 g)PC Black Label Caponata Eggplant Antipasto
2 cups (500 mL)Shredded PC Mozzarella Cheese
1Large Egg, lightly beaten
How to make
- Step 1
Whisk together flour, salt and baking powder in large bowl. Set aside.
- Step 2
Pulse butter and cream cheese in food processor until combined. Add flour mixture; pulse just until dough comes together and forms a ball. Shape dough into 2 discs; wrap each in plastic wrap and refrigerate 1 hour.
- Step 3
Meanwhile, heat oil in small nonstick skillet over medium-high heat; cook sausages, breaking up with spoon, until no longer pink, 5 to 6 minutes.Transfer with slotted spoon to separate large bowl; let cool completely. Stir in caponata and cheese. Set aside.
- Step 4
Preheat oven to 400°F (200°C). Roll out 1 disc of dough on lightly floured work surface to about 1/8 inch (3 mm) thickness. Cut out 28 rounds with floured 3-inch (8 cm) round cookie cutter, re-rolling scraps as necessary. Repeat with remaining disc to make 56 rounds total.
- Step 5
Arrange 28 rounds, 1 inch (2.5 cm) apart, on parchment paper-lined baking sheets; top each with 1 tbsp sausage mixture, leaving 1/4 inch (0.5 cm) border uncovered. Brush edges with egg. Top with remaining dough rounds, shaping with hands as needed and crimping edges with fork to seal. Cut 2 or 3 small steam vents in top of each. Brush tops with remaining egg.
- Step 6
Bake in top and bottom thirds of oven, rotating pans and switching racks once, until golden, 20 to 22 minutes.