| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Breads, Italian, Sun-dried, Wrv | 1 | Servings |
INGREDIENTS
| 1 | t | Yeast |
| 3/4 | c | Warm water |
| 1/4 | c | Fresh basil, minced |
| 1 1/2 | t | Salt |
| 1 | Sun-dried tomato, chopped | |
| 1 | T | Garlic, minced |
| 1/4 | c | Olive oil |
| 2 | T | Olive oil |
| 1 | Onion, diced | |
| 1/2 | lb | Lean ground pork |
| 1 | T | Fresh oregano, chopped or |
| 1 | t | Dried |
| 1 | Bell pepper, diced | |
| 1 | t | Garlic, minced |
| 1/2 | c | White wine |
| Salt and pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1305
Calories From Fat: 841
Total Fat: 95g
Cholesterol: 124.7mg
Sodium: 6535.1mg
Potassium: 1688.7mg
Carbohydrates: 32.5g
Fiber: 12.7g
Sugar: 7.9g
Protein: 65.4g