Scoccia Recipe
5 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Step 1: Dough
3 cubes butter (1 1/2 cups)
4 cups flour
1 cup ice water
Step 2: Filling
1 (32 ounce) jar Spaghetti or pasta sauce (your favorite recipe)
1 lb. Italian Sausage (bulk sausage, cooked until crumbled)
4 ounces sliced Pepperoni (cut into quarters)
16 ounces Ricotta cheese - add 1 Egg and 1/2 tsp. dried Parsley & mix well.
12 ounces Romano cheese - grated
6 ounces Provolone cheese - grated
1 Tbsp. Basil & Italian seasoning (combined)
Olive Oil
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Directions: |
Directions: For the dough:
Cut butter into flour (just like pie crust). Mix in water and knead for 5 minutes. Divide flour mixture into 3 pieces (or parts). Refrigerate (preferable overnight). Roll mixture into thin rectangular pieces. Your finished size, after rolling the dough, should be about 12" X 18".
For the filling:
Spread olive oil thinly on the dough, leaving 1/2" border. Spread sauce next. Sprinkle with Basil & Italian seasoning mixture. Add crumbled sausage & pepperoni. Add spoon size plops of Ricotta all around. Spread grated provolone (a little goes a long way), and lots of Romano.
Folding:
Fold in at the edges of the dough (about 1/2 to 1 inch). Then fold in thirds carefully. Transfer to well oiled cookie sheet. Brush with olive oil. Make 3 cuts on top. Bake @ 350º for 1 hour or until golden brown. |
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Number Of
Servings: |
Number Of
Servings:Makes 3 loaves |
Personal
Notes: |
Personal
Notes: This is a superb Italian recipe handed down from generation to generation. This one is a keeper.
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