Source : From my mother with love & more. My collection. 1st step: In your electric mixer put all Ingredients - But the water. Mix with Yeast dough hook and start pouring the water till you get soft and Alastic dough. Continue to kneed for another 5 minutes ( Dough should not stick to bowl), With oily hand ,cover dough completely with oil and some around the bowl. Cover with nylon seal wrap and some towels and leave it to double it self ,about 1 1/2 hours in warm place out of draught. You really dont have to be an expert to prepare this dough. 2nd Step: Directions: When dough is ready to use, Punch down dough and transfer to floured board. Kneed few time and roll out a rectangle leaf. Brush some of the tomatos oil over the dough.put some tomatoes over the dough, do not cut them. Cut big pieced of the goat cheese, (You dont have to use all)put over the tomatoes it does not need to cover them all. On top cover with the Basil. do not cut them. On top of all cut pieces of muzzarella cheese,again not small pieces. Ground some fresh pepper. Turn some the dough from the sides in and start rolling away from you, Try and roll it tied. Put the roladde on baking sheet that is cover with baking paper and on top sprinkle some of the Polenta so it want stick. Cover with some towels and leave to rest for 20 minutes. Bake it pre heated 350 - 375 F hot oven for 35 - 40 minutes. Transfer to a rack immediately and cool.Keep in nylon bag for next day use. Posted to JEWISH-FOOD digest V97 #310 by Zvi&Rina perry
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 183 (10%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 64mg||20 %|
|Sodium 628mg||22 %|
|Potassium 566.8mg||15 %|
|Total Carbohydrate 346.2g||102 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 334.1g|
|Protein 70.8g||101 %|
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Calories per serving: 1892
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