*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Meats
                 Vegetables                       Wrv
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    2      tablespoons   Olive oil -- divide
    1      small         Onion -- chop
      1/4  pound         Mushrooms -- slice
      1/3  cup           Walnuts -- chop
    1 1/2  teaspoons     Dried thyme
      1/2  teaspoon      Cracked black pepper
    2      tablespoons   White wine
    3                    Scallions -- chop
    1                    Red or green pepper -- thin
    1      medium        Zucchini -- julienne
      1/8  teaspoon      Salt
      1/8  teaspoon      Pepper
      1/8  teaspoon      Nutmeg
    1      pound         Frozen pizza dough -- thaw
    1                    Egg yolk -- lightly beaten
    5      ounces        Cooked ham -- slice thin
    4      ounces        Gruyere -- shred
    1      tablespoon    Poppy seeds -- opt
 Preheat oven to 375~. Line 10x15 baking pan with parchment or trimmed
 clean brown paper. In nonstick skillet heat 1 tb oil over med-high heat.
 Add onion, mushrooms, walnuts, thyme and cracked pepper; cook until
 vegetables soften, about 8 minutes. Add wine; cook until most of liquid
 evaporates, about 3 minutes.
 Remove from heat; stir in scallions. Transfer to bowl.
 In same skillet heat remaining oil over high heat. Add pepper strips;
 cook until just softened, about 6 minutes. Remove from skillet; reserve.
 To same skillet add zucchini, salt, pepper and nutmeg; cook until
 softened, about 5 minutes. Remove fromo heat. On lightly floured surface
 roll pizza dough into 13x16 rectangle. Transfer to baking pan. At each
 corner of dough cut out 2 square; reserve scraps for decoration, if
 desired. Combine yolk with 1 tb water.
 Spread mushroom mixture down center of dough, about 4 wide, leaving
 side notched ends empty. Top mushroom mixture with ham, then cheese,
 zucchini mixture and pepper strips. Brush some of yolk mixture around
 each cut corner. Fold short ends of dough over filling.
 Using scissors cut out dough on either side of filling into 1 wide
 strips, cutting in from outside edge to within 3/4 of filling. Brush
 bottom and top ends with some of yolk mixture. Crisscross strips over
 filling, pulling a little to bring 3/4 uncut dough up around filling.
 Brush with yolk mixture; sprinkle poppy seeds over and/or decorate with
 dough scraps, if desired.
 Let rise 20 minutes in warm place. Bake 45 minutes or until crust is
 golden and filling sizzles. Cool 10 minutes bofore slicing. TIP-Can
 freeze just before dough rises for up to 3 weeks. Thaw in refrigerator 4
 hours. Let rise 20 minutes in warm place before baking. 329 cal; 16 gr
 fat; 44% fat. Source: Woman’s Worlds, 7/16/96. MM Waldine Van Geffen
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