1 pound large corn cobs
1 pound soft Italian sausage
4 eggs
1 small onion, peeled and cut into 1/2 inch rolls
1 cup hot water
1 cup chicken broth
3/4 pound sliced mushrooms
2 tablespoons Worcestershire sauce
1 cup white wine
1/2 teaspoon salt
1/2 teaspoon seasoned black pepper
1 cup water
1/4 teaspoon paprika
1/4 teaspoon pepper
5 green onions, cut into wedges
2 teaspoons prepared pancetta
Place corn cobs in a large bowl that has been coated with cooking spray. Stuff tightly with stuffing and roll each cobs in a single layer. Braid pin then pinch to seal. Secure by cutting 1/2 inch on top of each cobb.
Place sausage or ground beef into a large skillet. Saute over medium-high heat until well browned. Drain grease off sausage then set aside.
Place 1 sheet of prepared pancetta dough in a separate bowl. Roll out half of dough to 1/4 inch thickness. Freeze remaining half of dough. Spread pancetta filling over each appetizing crust. Roll edges together; pinch corners to seal. Place filling in pan, covering completely. Ice top lightly.
Cover loosely with aluminum foil and bake in preheated oven until filling is set, about 25 minutes. Refrigerate. Cook remaining pasta within 8 to 10 minutes.