| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Sun-dried, Italian, Breads, Wrv | 1 | Servings |
INGREDIENTS
| 1 | ts | Yeast |
| 3/4 | c | Warm water |
| 1/4 | c | Fresh basil; minced |
| 1 1/2 | ts | Salt |
| 1 | Sun-dried tomato; chopped | |
| 1 | tb | Garlic; minced |
| 1/4 | c | Olive oil |
| 2 | tb | Olive oil |
| 1 | sm | Onion; diced |
| 1/2 | lb | Lean ground pork |
| 1 | tb | Fresh oregano; chopped or |
| 1 | ts | Dried |
| 1 | sm | Bell pepper; diced |
| 1 | ts | Garlic; minced |
| 1/2 | c | White wine |
| Salt and pepper |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A DOUGH FILLLING DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried tomatoes, garlic and olive oil. Stir well. Add flour and mix until a ball forms. Remove and put on a floured board. Let proof a few minutes. Flour rolling pin and roll out into a thin rectangle. Cut across in 3" widths. Take each piece and put a little filling. Roll up and bake 400~ 20 to 25 minutes. FILLING-Saute in oil, onions, pork, bell pepper and garlic until onions are translucent and pork is cooked. Add remaining ingredients. Source: How to Boil Water with Emeril Lagasse. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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