Emeril's calzone

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




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.

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