Dough
- 1 pkg. active dry yeast
- 2/3 cup warm water
- 2 cups all-purpose flour
- 2 tbs. olive oil
- 1/2 tsp. sugar
- 1/2 tsp. salt
Filling
- 1 beaten egg
- 3 c. (12 oz.) shredded muenster cheese
- 1/2 cup chopped parsley
- 1 clove garlic, pressed or finely minced
- 1/8 tsp. pepper
For baking
- 1 more egg, slightly beaten
- 1 tbs. water
Soften yeast in warm water. Beat in 1 cup flour, oil, sugar, salt. Stir in enough remaining flour to make moderately stiff dough. Knead 5-8 minutes. Cover; let rise about 1 hour. Punch down; divide into two portions. Cover; let rest 10 min. Roll one portion to a 13″ circle. Please in greased 12″ pan.
Combine beaten egg, parsley, cheese, garlic salt, pepper; spread over dough in pan. Roll remaining dough into 13″ circle; place over filling; trim and flute edges. Prick top with fork in several places. Bake at 400 F for 20 minutes. Remove from oven; brush top with egg-water mixture. Return to oven; bake 12-15 minutes more. Cut in narrow (16 to 20) wedges; serve hot.
Adapted slightly by LKD from recipe from Kathy Kohl, 1977