Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------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.

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