| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic dough using 1 1/2 cups whole wheat flour and 1 3/4 cups all-purpose flour |
| 3 |
tb |
Olive |
| 2 |
oz |
Cream cheese |
| 8 |
sl |
Smoked salmon (about 4 ounces) |
| 3 |
sl |
(1/4-inch) red onion |
| 1 |
|
Hard boiled egg, chopped |
| 1 |
c |
Picked watercress sprigs |
|
|
Salt and pepper |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2183
Preheat the grill to medium. Divide the risen dough into two pieces. Oil
your hands with 1 tablespoon of olive oil and form a round of dough,
pressing dimples into the dough. Place the dough on the grill. Continue
shaping the next piece. Watch the grill carefully, flipping the dough when
the first side is golden brown. When they are both cooked, smear one of
them with cream cheese. Top with the salmon, onions, egg and watercress.
Season and top with the other piece. Cut into 6 wedges and serve it up.
Yield: 6 little snacks
Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Aug 28,
1996.
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