WALDINE VAN GEFFEN VGHC42A DOUGH 1 ts Yeast

3/4 c Warm water

1/4 c Fresh basil; minced

1 1/2 ts Salt

1 Sun dried tomato; chopped

1 tb Garlic; minced

1/4 c Olive oil

FILLLING 2 tb Olive oil

1 sm Onion; diced

1/2 lb Lean ground pork

1 tb Fresh oregano; chopped or

1 ts Dried

1 sm Bell pepper; diced

1 ts Garlic; minced

1/2 c 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. Source: How to Boil Water with Emeril Lagasse.