Ingredients
For dough
1/2 (1 1/8 teaspoons) packet yeast
1/3 cup lukewarm water
1 cup flour
1/2 teaspoon salt
For filling
8 slices prosciutto or cooked ham
8 slices mozzarella cheese
1/4 cup olive oil
1/2 teaspoon black pepper
Yield: 18
Directions
Soften the yeast in the water.
Sift the flour and salt into a bowl.
Stir in the yeast until a ball of dough is formed. If too dry, add a little more water. Knead on a lightly floured surface until smooth and elastic.
Place in a bowl, cover, and let rise in a warm place 2 hours.
Roll out the dough paper thin.
Cut into 5-inch rounds.
On one side of each, place a half slice of ham and cheese, cutting them to fit.
Sprinkle with the olive oil and pepper.
Fold over the dough into a half-moon.
Seal the edges, and be sure the ham and cheese are completely enclosed.
Arrange on a well-greased baking pan.
Bake in a preheated 400 F degrees oven until golden about 16 to 22 minutes.
Serve hot.
Notes
This recipe was adapted from one in "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. It was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi. | 
