Recipe by Engineer 2

I think these balogni-based "ravioli" won a Pillsbury cook-off in the 50's. They're as delicious today as they ever were.

Ingredients Nutrition


  1. Grind together wieners, mustard, & egg.
  2. Prepare dough by cutting shortening with sifted flour to pea size.
  3. Sprinkle ketchup mixture over dough & combine lightly with fork.
  4. Roll dough to 2 12x9-inch rectangles. Cut each into 4 6x4.5-inch rectangles.
  5. Heat oven to 425°.
  6. Divide meat mixture evenly onto pastry rectangles. Fold into triangles, sealing with a little water & fork.
  7. Place on ungreased cookie sheet & bake 15 to 20 minutes.
  8. Serve HOT!

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