I used to make these all the time for the kids. But, I used Pillsbury pie crust which sealed quite well, therefore, no leakage. Hubby's grandmother used to make something similar with a sweetened ricotta w/lemon rind filling and it was awesome! I used pie crust dough but she made it w/ravioli dough. That was the best!! But, being a busy working mom at the time, I found that Pillsbury pie crust worked just fine. Now, I long for the flavor of the dough.....hmmmm....another thing to do for Thanksgiving! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa