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Emeril’s Calzone

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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)
----------------------------------------------
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


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