GETTING READY

1. Preheat to 375 degree F or 190 degree C.

2. Line baking pans with parchment paper and set aside.

MAKING

3. In a bowl, combine parsley, prosciutto, pepper, and mozzarella. Mix well and set aside.

4. On lightly floured surface, roll the pastry out into a 10x10- inch square. (If using a block of dough - slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested).

5. Use a floured, round, 2½-inch cutter to cut out the dough into 16 rounds. 

6. Arrange the dough rounds on prepared baking pans, about 1- inch apart.

7. Brush each round with egg wash and divide the filling evenly between rounds.

8. Fold the rounds in half over the filling and seal the edges well with your fingers. Crimp with fork. (You can at this point cover the turnovers and refrigerate them for up to a day cooking them just 30 minutes before serving.)

9. Apply beaten egg on the top of the turnovers and bake for about 20 minutes or until golden brown and crisp.

SERVING

10. Serve warm.

TIPS

You can refrigerate or freeze leftovers and reheat at 350 degree F or 180 degree C for about 10 minutes before serving.