Makes: 18 to 24
For the starter:
1 envelope (2 1/4 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
For the dough:
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon plus 1/3 cup vegetable oil
For the meat filling:
2 to 3 tablespoons olive or vegetable oil
2 onions, chopped
1 pound pork
2 teaspoons salt
1 teaspoon freshly ground black pepper
For the spinach filling (optional):
1 pound spinach, or chard
salt and freshly ground black pepper
For the balance of ingredients:
4 potatoes cut in small cubes
freshly grated black pepper
1• To make the starter for the dough, in a small bowl, dissolve the yeast and sugar in the lukewarm water. Set aside for 10 minutes until frothy.
2• To make the dough, in a bowl, stir together the flour, salt, and the 1 teaspoon oil. Add the starter and using a stand mixer fitted with a dough hook, beat on medium speed until a soft dough forms, about 10 minutes. Turn out the dough onto a lightly floured work surface and divide into 2 balls. Place the balls in a bowl, add the 1/3 cup oil, and toss to coat the balls with the oil. Cover with a kitchen towel and let rise until almost doubled in size, about 1-1/2 hr.
3• Meanwhile, select one of the fillings and prepare it. The meat filling you do not have to cook it, just add the salt and pepper and set aside.
4• To prepare the spinach or chard filling, cook until wilted in the rinsing water clinging to the leaves, squeeze the spinach dry, and chop finely. Place in a bowl and add salt and pepper and mix well .<
5• To prepare the onion filling, in a pan warm the oil over medium heat. Add the onions and saute until soft and golden, about 15 minutes. Remove from the heat, place in a bowl, and let cool.
6• Preheat the oven to 350 degrees F. Grease two cookie sheet pans with olive oil or vegetable oil.
7• On a lightly floured work surface, with a rolling pin roll out a ball of dough into a large circle (the size of a large pizza) and about 1/5 inch thick (the thinner the dough is spread the better). Take one tablespoon of oil and spread all over the flattened dough.
8• Now you can start spreading your ingredients just like you are dressing a pizza. First your meat, then your potatoes, your onions, chards or spinach and the olives.
9• Now take the edge of the dough and start rolling it with your hands as if rolling a large cigar (ha! ha!), start from the right hand side and work your way to the left but be a little careful when rolling it because the dough with the filling becomes a little thin and will tend to tear. Once you have finished rolling it, cut the roll every 2 to 2-1/2 inches long all the way across. Take each piece in your hand and twist both end into a ball and place in the greased pan about 1-1/2″ apart.
10• Bake the impenulati or the miscateddri (Sicilian-slang) until golden, approx. 30 minutes. Serve hot or warm.