| | Dough: |
| 1 | lb | Pancetta Or Candadian Bacon |
| | Sliced 1/4" thick |
| 2 | pk | Active Dry Yeast |
| 1 | c | Warm Water -- 110 degrees |
| 1 1/2 | tb | Sugar |
| 3 | tb | Extra Virgin Olive Oil |
| 1 1/2 | ts | Salt |
| 1 | c | Cold Low Fat Milk |
| 5 1/4 | | To |
| 1 | tb | Cornmeal |
| 3 | tb | Beaten Egg -- approximately |
| | Cheese-Chard Filling: |
| 2/3 | lb | Swiss Chard |
| 1 1/2 | c | Part Skim Ricotta Cheese |
| 1 | c | Parmesan Cheese -- grated |
| 1 1/2 | ts | Fresh Sage Leaves -- |
| | Chopped |
| | May use 1/4 tsp |
| | Dried sage |
| 3/4 | ts | Fresh Thyme -- chopped |
| | May use 1/4 tsp |
| | Dried thyme |
| 1/4 | ts | Ground Nutmeg |
| | Pepper -- to taste |
| | Onion Filling: |
| 6 | c | Onions -- thinly sliced |
| 2 | tb | Extra Virgin Olive Oil |
| 2 | ts | Garlic -- minced |
| 2 | ts | Fresh Thyme -- chopped |
| | Or 1/4 tsp dried |
| | Thyme |
| 5 1/2 | c | All-Pupose Flour |
