astray recipes: Escarole stuffed flat bread

Categories: Italian; Breads
Yield: 1 Loaf

Measure	Ingredient
5 cups	Flour
1 cup	Warm water
1 teaspoon	Salt
1 pack	Dried yeast
¼ cup	Oil
2	Bunch escarole, cooked
4 tablespoons	Olive oil
3	Garlic cloves, minced
	Salt/pepper
1 tablespoon	Capers
2 tablespoons	Pine nuts
4 tablespoons	Raisins
4	Anchovy fillets
2 tablespoons	Black olives, chopped

DOUGH

FILLING

Sift flour into large bowl. Mix yeast in warm water until dissolved. make a well in flour, add yeast and salt. Mix and knead for 10 minutes. Pour oil over dough and continue to knead until no longer sticky. Cover dough, let rise until double in bulk.

Saute garlic in olive oil lightly. Add chopped escarole, salt, pepper, pine nuts, raisins, anchovies, black olives, and capers. Saute 5 minutes until well blended.

Dive dough in half. Shape each piece in a circle ¼" thick. Place one circle on an oiled baking sheet. Spread escarole filling to 1" of edge.

Place second circle over top. Crimp edges to seal. Bake 25 minutes at 400 degrees.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998

escarole stuffed flat bread