Filled Pastry Canapés

by Kathleen Morrison

Servings: 6 dozen

INGREDIENTS

1 can (8 oz.) tomato sauce
1 cup shredded jack cheese
1 cup finely chopped dry salami
1/2 tsp. oregano leaves
1/4 tsp. garlic powder
4 9-inch pie crusts

INSTRUCTIONS

Combine tomato sauce, cheese, salami, oregano, and garlic powder; set aside. Prepare pastry for 4 single-crust pies using your own recipe or a packaged mix.

On a lightly floured board, roll out about 1/4 of the pastry at a time until about 1/8-inch thick; cut into 2-1/2 to 3-inch rounds. Place about 3/4 tsp. filling off center on each round; dampen edges with water, fold pastry in half, then press edges together with a fork. Prick tops; arrange 2 inches apart on ungreased baking sheets. Bake, uncovered, in a 450°F oven for 10 minutes or until golden brown. Serve at once or cool on wire racks. Cover and refrigerate as long as 24 hours; freeze for longer storage. Reheat, uncovered, in a 450°F oven for 5 minutes (10 minutes if frozen) or until hot through.

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Tagged: appetizers, canapes add tags

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