Wednesday, June 03, 2020


  • 1 package round mini pizza dough (or 18 3 by 3 rounds cut from pizza dough)/alternate: you can also use puff pastry dough
  • 6 large Spanish onions, sliced thin
  • 1 box baby bella mushrooms, washed and sliced
  • 8 oz. sundried tomatoes, chopped
  • 4 cloves garlic, chopped
  • extra virgin olive oil
  • kosher salt 
  • black pepper
  • egg wash


Preheat oven to 400 degrees. Mix sliced onions, mushrooms, tomatoes and garlic with salt pepper and several tablespoons of olive oil and arrange on two oiled roasting pans. Roast veggies for 25-40 minutes until they are deeply browned and caramelized. Taste and correct seasoning if necessary. Allow to cool. 

Reduce oven temperature to 375 degrees. Place one to three teaspoons of the roasted veggies in the center of each pizza round. Bring up corners to make hamantashen. Seal corners with water and brush with egg wash or olive oil. Bake for 20 minutes or until dough is cooked.  

Yield: 18 hamantashen

By Elizabeth Kratz 

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