Mozzarella Pillows
Recipe By: Giada De Laurentiis
1 jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slice prosciutto -- finely chopped
4 storebought 9-inch pie crusts
2 eggs -- beaten, for egg wash
1/2 cup grated Parmesan
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment
paper. Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to
room temperature, about 30 minutes. Stir in the mozzarella cheese and
prosciutto. Meanwhile, place 1 piece of dough on a work surface. Roll the
dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same thickness as
the other rectangle. Cut 3 rectangles from the large rectangle and 1
rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches.
Continue rolling and cutting the remaining pie dough.
To form the [censored], place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara mixture in
the middle of the bottom half of the rectangle. Fold the dough in half
over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges
to seal. Using a scalloped ravioli cutter, trim the rectangles to make a
decorative edge. Place the [censored] on the baking sheets. Brush with egg wash
and generously sprinkle with cheese. Bake until golden, about 20 to 25
minutes.
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 16 [censored]
Exported from A Cook's Books -- Recipe management for Macintosh
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