Escarole Stuffed Flat Bread

One of the worst injustices the church has perpetuated against its members is proclaiming a message of the evil of desire. God created us with a longing to be thrilled, hungry for the joy of being fascinated. Yet we have told people to stop wanting and to stop yearning; we’ve urged them to ignore, suppress, or anesthetize their desire for happiness. And, if such teachings should fail, we have worked hard to make them feel the sting of guilt and shame. All this will do is drive passion underground, so to speak, only to have it erupt at some moment of weakness when temptation offers a fleeting fulfillment.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Breads, Italian	1	Loaf

INGREDIENTS

5	c	Flour
1	c	Warm water
1	t	Salt
1		Dried yeast
1/4	c	Oil
2		Bunch escarole, cooked
4	T	Olive oil
3		Garlic cloves, minced
		Salt/pepper
1	T	Capers
2	T	Pine nuts
4	T	Raisins
4		Anchovy fillets
2	T	Black olives, chopped
4		degrees.

INSTRUCTIONS

Sift flour into large bowl. Mix yeast in warm water until dissolved.
make a well in flour, add yeast and salt. Mix and knead for 10
minutes. Pour oil over dough and continue to knead until no longer
sticky. Cover dough, let rise until double in bulk.  Saute garlic in
olive oil lightly. Add chopped escarole, salt,  pepper, pine nuts,
raisins, anchovies, black olives, and capers.  Saute 5 minutes until
well blended.  Dive dough in half. Shape each piece in a circle 1/4"
thick. Place one  circle on an oiled baking sheet. Spread escarole
filling to 1" of  edge. Place second circle over top. Crimp edges to
seal. Bake 25  minutes at  Posted to MM-Recipes Digest  by Paula
<demoness@bellatlantic.net> on  Sep 17, 1998

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“God: He holds the future…”