| 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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”