- Servings: N/A
|4 cloves||Garlic, minced|
|1||Large Onion, chopped well|
|1½ cups||Grated Cheese|
|2 bunches||Flat Leaf Parsley|
|1× 28 oz can||Crushed Tomatoes|
Preheat oven to 450 degrees. Remove leaves from parsley and discard stems. Rinse and dry fully on paper towels. Once dry, chop parsley well. Place in a large mixing bowl; add garlic, onion, eggs, grated cheese, and tomatoes. Mix well. Set aside to let extra juice surface.
Roll pizza dough as think as you like. Drain excess liquid from parsley mixture and spread on pizza dough. Fold 1/4 of dough over top, pinch ends, fold other 1/4 over top and pinch ends. Scoop up wrap by ends and place on cookie sheet. Brush with olive oil and place in oven. Bake at 450 degrees for 30 minutes then reduce heat to 350 degrees for 30 to 45 minutes until there are no juices running and bottom is brown. Allow to cool on cookie sheet. When cool to the touch slice in 2 inch slices.
Serve room temperature or chilled.