INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
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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