Carnival Sausage Rolls

• 3 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1/2 pound butter or lard
• 3 egg yokes
• 1 to 4 tablespoons cold water
• 1 1/2 pounds Italian cheese and parsley sausage in 4-inch lengths
• 2 teaspoons olive oil
• 2 cloves garlic, crushed
• 1 pound broccoli rabe, rinsed and chopped
• 1/4 cup Romano cheese, finely diced
• 1/4 cup pepperoni, finely diced
• 3 tablespoons milk

1. In bowl mix flour, salt and pepper.
2. Cut in butter or lard and blend to form crumbly mixture.
3. Beat 2 of egg yolks with 1 tablespoon cold water and add to flour mixture, lightly mixing to form dough.
4. Add water if necessary.
5. Wrap in waxed paper and refrigerate overnight.
6. Saute sausage until lightly browned.
7. Drain on absorbent paper and allow to cool.
8. Heat oil in heavy skillet, add garlic and saute until golden.
9. Add broccoli rabe, cover and steam over low heat until tender, about 10 minutes.
10. Remove garlic and allow to cool.
11. Mix broccoli rabe with cheese and pepperoni.
12. Preheat oven to 375 degrees.
13. Roll out half the dough between sheets of waxed paper until less than 1/8 inch thick.
14. Cut dough into 4-inch squares.
15. Place piece of sausauge and some of broccoli rabe mixture on each square, bring sides of dough around filling and pinch edge and ends closed.
16. Place seam side down on lightly oiled baking sheet.
17. Repeat with remaining dough.
18. Mix 1 egg yolk with milk and brush over tops of rolls.
19. Bake about 35 minutes, until browned.

flour, salt, ground black pepper, butter, egg yokes, cold water, italian cheese, olive oil, garlic, broccoli rabe, romano cheese, pepperoni, milk

Taken from cooking.nytimes.com/recipes/2980 (may not work)