Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!
Ingredients
- olive oil: 2 Tbsp
- medium onion: 1 piece (chopped)
- tomatoes: 2 piece (peeled, chopped)
- ounces diced cooked ham: 4 piece
- hard-cooked eggs: 2 piece (chopped)
- ½ tablespoons chopped fresh parsley: 1 piece
- salt and pepper: (to taste)
- refrigerated pizza crust dough: 1 can (10 ounce can)
Metric Conversion
Stages of cooking
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Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
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Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
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Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
