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Italian Envelopes

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      Title: ITALIAN ENVELOPES
 Categories: Pork, Cheese/eggs, Italian
      Yield: 18 Servings
 
      1    Egg, beaten slightly
    1/2 c  (4 oz.) ricotta cheese
    1/2 c  (2 oz.) finely chopped
           -salami
    1/2 c  (2 oz.) finely chopped
           -mozzarella cheese
    1/4 ts Dried leaf oregano, crushed
    1/4 ts Salt
    1/8 ts Pepper
     18    To 20 square won-ton
           -wrappers
    1/4 c  Vegetable oil
      2 tb Grated Parmesan cheese
 
  Italian Envelopes
  
  "A Chinese won-ton wrapper around Italian ingredients results in good
  American eating."
  
  In a small bowl, combine egg, ricotta cheese, salami, mozzarella
  cheese, oregano, salt and pepper.  Place a won-ton wrapper at an
  angle with 1 corner facing you. Spoon about 1 TABLESPOON cheese
  mixture in center of wrapper.  Lightly brush edges with water.  Fold
  right and left corners inward, overlapping slightly.  Then bring
  bottom and top corners together, overlapping slightly in middle.
  Repeat until all ingredients are used.
  
  Heat oil in a large skillet.  Fry a single layer of envelopes at a
  time, until golden on both sides. Remove from skillet; immediately
  sprinkle tops with Parmesan cheese. Drain on paper towels. Repeat
  until all are cooked. Serve warm.  Makes 18 to 20 servings.
  
  [Mable Hoffman's Finger Foods, page 48; HP Books, 1989.]
  
  [We made these, and they turned out just fine. They're really an
  appetizer or part of a varied buffet ~ don't try to use them as the
  entire meal! They're too strongly flavored for that, and you'll be
  sick of them by the time you've had 6 or 10.  Definitely save this
  for when you're entertaining, not just deciding what's for dinner
  tonight.]
 
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