INGREDIENTS

INSTRUCTIONS

Source : From my mother with love & more. My collection. 1st step: In
your electric mixer put all Ingredients - But the water. Mix with
Yeast dough hook and start pouring the water till you get soft and
Alastic dough. Continue to kneed for another 5 minutes ( Dough should
not stick to bowl), With oily hand ,cover dough completely with oil
and some around the bowl. Cover with nylon seal wrap and some towels
and leave it to double it self ,about 1 1/2 hours in warm place out  of
draught.  You really don't have to be an expert to prepare this dough.
2nd Step: Directions:  When dough is ready to use, Punch down dough and
transfer to floured  board. Kneed few time and roll out a rectangle
leaf. Brush some of  the tomato's oil over the dough.put some tomatoes
over the dough, do  not cut them. Cut big pieced of the goat cheese,
(You don't have to  use all)put over the tomatoes it does not need to
cover them all. On  top cover with the Basil. do not cut them. On top
of all cut pieces  of muzzarella cheese,again not small pieces. Ground
some fresh  pepper. Turn some the dough from the sides in and start
rolling away  from you, Try and roll it tied.  Put the roladde on
baking sheet that is cover with baking paper and  on top sprinkle some
of the Polenta so it wan't stick. Cover with  some towels and leave to
rest for 20 minutes.  Bake it pre heated 350 - 375 F hot oven for 35 -
40 minutes.  Transfer to a rack immediately and cool.Keep in nylon bag
for next  day use.  Posted to JEWISH-FOOD digest V97 #310 by Zvi&Rina
perry  <pzvi@netvision.net.il> on

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Nutrition (calculated from recipe ingredients)
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Calories: 2722
Calories From Fat: 99
Total Fat: 11.7g
Cholesterol: 14.7mg
Sodium: 213mg
Potassium: 2032mg
Carbohydrates: 555.3g
Fiber: 28.9g
Sugar: 19.6g
Protein: 90.2g