Recipe - Emerils Calzone

WALDINE VAN GEFFEN VGHC42A

DOUGH
1 teaspoon Yeast
Three fourths cup Warm water
One fourth cup Fresh basil; minced
1 One half teaspoon Salt
1 Sundried tomato; chopped
1 tablespoon Garlic; minced
One fourth cup Olive oil

FILLLING
2 tablespoon Olive oil
1 small Onion; minced
One half pound Lean ground pork
1 tablespoon Fresh oregano; chopped or
1 teaspoon Dried
1 small Bell pepper; minced
1 teaspoon Garlic; minced
One half cup White wine
Salt and pepper

DOUGHMix yeast, warm water. Stir. Add basil, salt, sundried tomatoes,
garlic and olive oil. Stir well. Add flour and mix until a ball forms.
Remove and put on a floured board. Let proof a few minutes. Flour rolling
pin and roll out into a thin rectangle. Cut across in 3" widths. Take each
piece and put a little filling. Roll up and bake 400~ 20 to 25 minutes.
FILLINGSaute in oil, onions, pork, bell pepper and garlic until onions are
translucent and pork is cooked. Add remaining ingredients. Source: How to
Boil Water with Emeril Lagasse.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini