How to make it

  • In a food processor add the basil, garlic, sundried tomatoes, parmegiano reggiano, and ricotta cheese.
  • Chop until it forms a dry paste.
  • Add salt and pepper to taste.
  • Add the chicken and pulse a few times to mix.
  • In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very
  • smooth, scraping the bowl as necessary.
  • Reduce the mixer speed to low, slowly add the flour and salt.
  • Mix until it is just combined.
  • Turn the dough out onto a slightly floured surface and knead lightly.
  • Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours.
  • Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of 1/8-inch
  • thick.
  • Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible.
  • Gather the scraps of dough together and knead lightly to reform the dough into a disk.
  • Roll out as before and again cut as many rounds as you can.
  • You should be able to get 10 to 12 rounds.
  • Divide the filling evenly among the rounds.
  • Lightly moisten the edges with the beaten egg, then fold 1 side over so that the edges meet, and press to seal.
  • Crimp the edges using a fork.
  • Repeat until all are assembled.
  • Fry in a deep fryer at 360 degrees for 4 minutes or until golden brown.
  • You can also bake on a prepared cookie sheet at 450 degrees for 15 minutes.

Reviews & Comments 1

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    " It was excellent "
    dixiesmom ate it and said...
    Wow, sounds amazing. Will be trying this very soon. ^^^^^5 Denny and thanks for sharing your recipe.
    Was this review helpful? Yes Flag

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