Passage Steak or Maslenica (mass-len-ITS-ah)
  • 1 loaf frozen bread dough, thawed, or a pizza dough made in your bread machine 
  • 1 pound thin inside round steak, cut into four squares and pounded to tenderize 
  • 8 slices Black forest ham 
  • 2 cups thinly-sliced mushrooms 
  • 1 cup crumbled feta cheese 
  • 125 gram package of cream cheese 
  • cheddar cheese
For topping: 
  • One cup sour cream 
  • 1 clove of garlic, minced 
  • 1/2 a small onion, minced 
  • minced parsley and chopped hot peppers to taste
     Preheat oven to 500 oF. Fry the steaks quickly on high heat in just a bit of olive oil to seal in the flavour, set aside to cool.

      Divide the dough into four equal pieces. Roll out each piece to about twice the size of your ham slices. In the middle of the dough, place the ham, followed by the steak. Top with mushrooms, feta cheese, thin slices of cheddar cheese, and a few thin squares of cream cheese. Pull up the dough from the sides and fold it over the fillings to close, making a square packet. Place folded side down on a baking sheet which has been sprinkled with corn meal. Cover and let rise for about 20 minutes in a warm place.

      Place in oven and lower temperature to 400 oF. Bake for about 10 to 15 minutes, or until the dough has browned and sounds hollow when tapped on the bottom.

      Combine the topping ingredients and serve each maslenica hot, with a few spoonfuls of the topping spread on top. It's fairly decadent, but very satisfying on a cold winter day!