Baked Sausage And Garbanzo Bean Rollups Ragu
Ragú® recipe contest entry. These are crunchy pies, empanada-like in texture. Think of a meat pie but with a twist of using sausage and garbanzo beans for a filling.
Steps
1.
Cut sausage into small pieces.
Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned.
Add garbanzo beans , chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes.
Add ragu pasta sauce and scrape up all the brown bits with a wooden spoon.
Cook stirring until all the liquid evaporates , for about 5 minutes.
2.
Mix the filling with toasted pine nuts and grind it up in a food processor.
Salt and pepper to taste.
Set the filling aside to cool.
3.
Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together.
Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice.
Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.
4.
Roll out the dough on a well floured board as thin as possible , to about 1 / 4 of an inch thickness.
With a round shape cutter cut out 5 in.
Ingredients
unbleached all-purpose flour, water, lemon juice, salt, vegetable oil, italian sausage, garbanzo beans, rag pasta sauce, plain breadcrumbs, fresh cilantro, pine nuts, olive oil