Serve with a salad and some homemade marinara on the side.   And perhaps a glass of red wine to really warm you!

The dough:
1 cup of warm water, 1 1/2 tsp dry yeast, 1 Tbs honey.
When bubbly add:
2 1/2-3 cups flour (mixed whole wheat and white, or just white), 1 1/2 tsp salt.

Knead 10-15 minutes (I mix mine using the electric mixer fit with the dough blade and let it run for about 5 minutes adding water or flour depending on what is needed to form a ball.)  Cover, and set in a warm place to rise until doubled in size.  About an hour. (Prepare filling while dough rises.)

The filling:
1/2 lb ricotta cheese, 2 TBLS minced fresh onion, 1 cup mozzarella cheese,  a couple spoonfuls of marinara.   You can add any veggies you have sauteed.  Add a bunch of garlic if you like, too.  Really, anything goes.

Punch down the risen dough and form into a ball.  Divide into 8 sections and roll out in rounds 1/4 inch thick.  Fill with 1/2 cup filling on one half of the circle, leaving a 1/2 inch rim.  Moisten the rim with water, fold the empty side over and crimp the edge with a fork.  Prick the top.  Bake on an oiled cookie sheet in an oven that has been pre-heated to 450˚ for 15-20 minutes or until crisp and lightly browned.  Brush each pastry with a little butter as it emerges from the oven.

We don't have school tomorrow due to the cold temperatures.  I can't wait to be stuck in the house with  some yarn, the kids and the oven!