1 cup bread dough

1 tablespoon butter
Flour

1 egg white
1/4 cup Parmesan cheese
Salt
Cayenne

Turn the bread dough onto floured board.

Pat and roll in rectangular shape as thin as possible.

Spread with melted butter and dredge with flour.

Fold from ends to make three layers.

Cut in finger shaped pieces.

Arrange on cookie sheet, cover and let stand fifteen minutes.

Bake in hot oven (425 F.)

Remove from oven, brush over with egg white and roll in grated cheese seasoned with salt and cayenne.

Return to oven and bake five minutes.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Photo: Mary Melfi.

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