Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Yeast |
| ¾ cup | Warm water |
| ¼ cup | Fresh basil; minced |
| 1½ teaspoon | Salt |
| 1 \N | Sun-dried tomato; chopped |
| 1 tablespoon | Garlic; minced |
| ¼ cup | Olive oil |
| 2 tablespoons | Olive oil |
| 1 small | Onion; diced |
| ½ pounds | Lean ground pork |
| 1 tablespoon | Fresh oregano; chopped or |
| 1 teaspoon | Dried |
| 1 small | Bell pepper; diced |
| 1 teaspoon | Garlic; minced |
| ½ cup | White wine |
| \N \N | Salt and pepper |
WALDINE VAN GEFFEN VGHC42A
DOUGH
FILLLING
DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried 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. FILLING-Saute 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.