Prep 20 mins
Cook 0 mins
Fragune has always been an Easter-time staple back home, and Possum's momma shared her recipe! Fragune is basically a cold calzone - in fact, you can follow the steps outlined below, only instead of "serving cold", just "serve hot" with a topping of tomato sauce, and boom, you've got yourself a calzone. We normally ate these around breakfast time, but they never really lasted all that long - we couldn't help but sneak some between meals, too. For some variation, try substituting different salamis instead of pepperoni, or adding a portion of mozzarella cheese to the recipe.
- 2 loaves bread dough
- 2 lbs ricotta cheese
- 2 eggs
- 6 ounces pepperoni, sliced & chopped
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1⁄2 teaspoons parsley
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup romano cheese, grated
- Mix together all ingredients except dough and butter, then divide into 4 equal portions.
- On a floured surface, divide each loaf of bread dough in half.
- Roll out dough into a rectangle.
- Place cheese mixture on one side of the rectangle, then fold over opposite side, pressing edges together and fluting edges with a floured fork.
- Repeat above steps with remaining 3 portions of cheese mixture & bread dough.
- Place each rectangle of filled dough onto a greased cookie sheet.
- Prick tops slightly, and bake at 350 degrees until golden brown. (Cooking times will vary depending on your oven!).
- Remove carefully from cookie sheet and brush tops and seams with melted butter.
- Turn over onto a cooking rack.
- When cooled, refrigerate.
- Slice into "fingers" to serve.