04-12-2005, 03:09 AM
Filling
1 pound bulk sausage
3 or 4 green onions including some tops, chopped
5 or 6 medium mushroom sliced
3 ounces Monterey jack cheese, grated
Crust
1/2 cup butter
3/4 cup cottage cheese
1 cup flour
Filling: Sauté onions and mushrooms in a little butter and fry sausage until pink has disappeared. Grate cheese. Refrigerate in separate container until morning.
Crust: In food processor mix butter and cottage cheese until blended leaving some pea size butter pieces. Add flour and turn machine on and off until just blended. Turn out onto plastic wrap, form a ball and refrigerate overnight or for at least two hours. In the morning roll out dough, add sausage down center, top with mushrooms onion mixture, top with grated cheese. Slash protruding crust about six times and lap over filling. Place on cookie sheet. Bake at 350 degrees F for 1/2 hour or until brown.
Servings: 6
1 pound bulk sausage
3 or 4 green onions including some tops, chopped
5 or 6 medium mushroom sliced
3 ounces Monterey jack cheese, grated
Crust
1/2 cup butter
3/4 cup cottage cheese
1 cup flour
Filling: Sauté onions and mushrooms in a little butter and fry sausage until pink has disappeared. Grate cheese. Refrigerate in separate container until morning.
Crust: In food processor mix butter and cottage cheese until blended leaving some pea size butter pieces. Add flour and turn machine on and off until just blended. Turn out onto plastic wrap, form a ball and refrigerate overnight or for at least two hours. In the morning roll out dough, add sausage down center, top with mushrooms onion mixture, top with grated cheese. Slash protruding crust about six times and lap over filling. Place on cookie sheet. Bake at 350 degrees F for 1/2 hour or until brown.
Servings: 6