Emeril's Calzonebreads, italian, sun dried -----dough----- 1 teaspoon yeast 3/4 cup warm water 1/4 cup fresh basil; minced 1 1/2 teaspoons salt 1 sun-dried tomato; chopped 1 tablespoon garlic; minced 1/4 cup olive oil -----fillling----- 2 tablespoons olive oil 1 small onion; diced 1/2 pound lean ground pork 1 tablespoon fresh oregano; chopped or 1 teaspoon dried 1 small bell pepper; diced 1 teaspoon garlic; minced 1/2 cup white wine 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. |
