1/2 : c Green pepper; chopped
1/2 : c Onion; chopped
1 : tb Butter or margarine
1 : pk Frozen mixed vegetables; (0
-oz) : -oz)
1 : Jar spaghetti sauce with
17: Preheat oven to 350 F
0: In food processor, pulse 3/4 of the flour, the yeast, sugar and salt with metal blade until blended, about 2 pulses
1: Add water, egg and butter and process until blended, about 30 seconds
2: Add remaining flour, 1/4 cup at a time, pulsing twice after each addition
3: Process for 45 seconds after dough begins to clean side of bowl
4: Place dough in a large floured plastic food storage bag
5: Twist to squeeze out air and seal at top with a twist tie
6: Let rise until doubled, about 55 minutes
7: Drain olives and pat dry on paper towels
8: Pulse-chop coarsely, 3-4 times, reserve
9: Punch down dough and turn onto floured work surface
10: Pat or roll form into 14 x 14 inch square
11: Let rest 3-4 minutes
12: Spread chopped olives evenly over dough to within 1 inch of the edge and press lightly
13: Roll up jelly-roll style
14: Tuck ends under and pinch together ends and seams
15: Place seam side own on greased baking sheet sprinkled with cornmeal
16: Cover with oiled plastic wrap and let rise 25 minutes
18: Brush loaf with egg yolk, bake until brown 40-45 minutes
19: Cool on wire rack
20: Serve warm
21: From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini