Recipe - Calzone Alla Palermitana - Savory Roll Palermo-Style

2 pound Leavened Bread Dough
8 ounce Minced; (ground) Beef
8 ounce Minced; (ground) Pork
1 md Onion
1 ounce Semisweet Chocolate; grated
One fourth cup Almonds; chopped & toasted
3 Egg Whites and 1 Yolk
One half cup White Wine

Chop the onion and fry gently in oil. Add the pork and beef, season with
salt and pepper and mix well. Pour on the wine and allow to evaporate. Add
the grated chocolate and the almonds. Cook over a low heat for 30 minutes,
stirring from time to time in order to prevent the mixture from sitcking to
the bottom of the pan. Before drawing off the heat, slowly fold in the
stifflybeaten egg whites. Divide the dough into two parts. Roll out with a
rolling pin to form two discs. Oil a baking tin or a round baking pan and
line with one of the discs. Pour over the meat sauce and cover with the
other disc, peressing the edges together will. Prick the surface with a
fork to allow the steam to escape. Brush the pie with the beaten egg yolk
and bake in a hot oven for about 20 minutes

Per serving: 192 Calories; 8g Fat (55% calories from fat); 4g Protein; 10g
Carbohydrate; 0mg Cholesterol; 557mg Sodium

NOTES : This recipe is from an authentic Sicilian cookbook brought home all
the way from Sicily. This book is not printed in the U.S.

Recipe by: Sicilian Cookery

Posted to MCRecipe Digest V1 #1044 by Lisa Minor lisa@cybermill.com on
Jan 26, 1998