How to make
Ingredients
3 cups (750 mL)
All-Purpose Flour1/2 tsp (2 mL)
Salt1/4 tsp (1 mL)
Baking Powder1 cup (250 mL)
PC Black Label Normandy Style Salted Cultured Butter1 cup (250 mL)
Cream Cheese, Cubed and Softened1 tsp (5 mL)
PC New World EVOO Extra Virgin Olive Oil3 (about 300 g total)
PC Free From Mild Italian Pork Sausages, casings removed1 jar (265 g)
PC Black Label Caponata Eggplant Antipasto2 cups (500 mL)
Shredded PC Mozzarella Cheese1
Large 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.
