INGREDIENTS

INSTRUCTIONS

To make the dough, mix the flour, yeast, sugar, and salt in a food
processor. Combine water and oil and pour through feed tube with motor
running. Process until a ball of dough forms, then continue to process
about 45 seconds to "knead" dough. Place in an oiled mixing bowl and
turn dough to oil top. Cover lightly and let rise until doubled (30  to
45 minutes with quick-rise yeast and about 1 hour for regular  yeast).
Meanwhile, make the filling. Cook the frozen greens according to
package directions, then drain well and squeeze to press out  moisture.
Trim and cook fresh greens in boiling salted water for 5 to  10 minutes
until just tender. Drain well, squeeze to press out  moisture, then
chop. In a large skillet, cook the bacon until golden  brown and crisp.
Remove, drain, and crumble coarsely, and reserve.  Pour off all but 4
tablespoon drippings in skillet. Add onion and  saute' over medium-low
heat for about 5 minutes, until softened. Add  garlic and saute' 1
minute. Stir in greens, cream, pepper, and  cheese. Taste and add salt
if needed. Let mixture cool. (Can be made  1 day ahead and
refrigerated. Return to room temperature to use.)  Preheat oven to 500
degrees F. Sprinkle two 10 x 15-inch jelly roll  pans or baking sheets
with the cornmeal. Punch dough down and divide  in half. Roll or
stretch each piece to a rough rectangle  approximately 9 x 14 inches
and place one on each cornmeal-dusted  pan. Divide filling over each
rectangle, spreading to within 1/4 inch  of the sides. Sprinkle each
croustade with the reserved crumbled  bacon. Bake 12 to 14 minutes,
alternating the position of the pans  halfway through baking time,
until edges are rich golden brown and  crisp.  Use a large spatula to
remove each croustade from its pan in a single  piece. If serving
immediately, place on a large wooden board, then  use a pizza cutter to
cut into about 24 pieces. (If planning to serve  later, underbake the
croustade by about 3 minutes, remove it from the  baking sheet, and
place on a rack to cool completely. Replace in the  baking pan, cover
with foil, and let stand at room temperature up to  4 hours or freeze
up to 2 weeks. When ready to serve, reheat in a 400  degrees F oven for
about 5 minutes, placing croustade directly on the  oven rack.) Makes
about 48    pieces.  Recipes from Parties! by Melanie Barnard and
Brooke Dojny  (HarperCollins Publishers, copyright 1992 by Melanie
Barnard and  Brooke Dojny).  Converted by MC_Buster.  Recipe by: Good
Morning America  Converted by MM_Buster v2.0l.

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