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Variation: You can roll dough out and cut into uniform 2 1/2″ strips. Space a tsp of filling at regular intervals. Wet the dough between blobs of filling. Cut the dough into even 2 1/2 ” squares and crimp the edges to seal in the filling.
Variation 2: You can add a clove or 2 of minced garlic to the butter/sage sauce if desired.