Possum's Fragune (Cold Calzone) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fragune has always been an Easter-time staple back home, and Possum's momma shared her recipe! Fragune is basically a cold calzone - in fact, you can follow the steps outlined below, only instead of serving cold , just serve hot with a topping of tomato sauce, and boom, you've got yourself a calzone. We normally ate these around breakfast time, but they never really lasted all that long - we couldn't help but sneak some between meals, too. For some variation, try substituting different salamis instead of pepperoni, or adding a portion of mozzarella cheese to the recipe. Ingredients:
2 loaves bread dough |
2 lbs ricotta cheese |
2 eggs |
6 ounces pepperoni, sliced & chopped |
1/4 cup butter, melted |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1 1/2 teaspoons parsley |
1/4 teaspoon garlic powder |
1/4 cup romano cheese, grated |
Directions:
1. Mix together all ingredients except dough and butter, then divide into 4 equal portions.
2. On a floured surface, divide each loaf of bread dough in half.
3. Roll out dough into a rectangle.
4. Place cheese mixture on one side of the rectangle, then fold over opposite side, pressing edges together and fluting edges with a floured fork.
5. Repeat above steps with remaining 3 portions of cheese mixture & bread dough.
6. Place each rectangle of filled dough onto a greased cookie sheet.
7. Prick tops slightly, and bake at 350 degrees until golden brown. (Cooking times will vary depending on your oven!).
8. Remove carefully from cookie sheet and brush tops and seams with melted butter.
9. Turn over onto a cooking rack.
10. When cooled, refrigerate.
11. Slice into fingers to serve.
12. Enjoy!
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