1 (4 ounce) can Greek yogurt
1 can diced onion
1/2 cup diced celery
1/2 cup diced mint
1/4 cup diced celery, pitted and chopped
1 (6 ounce) can sliced mushrooms
1/2 cup chopped onion
1 (1.25 ounce) package active dry yeast
1 cup warm milk (110 degrees F/45 degrees C)
1 cup warm water (110 degrees F/45 degrees C)
1 cup warm water (110 degrees F/45 degrees C)
2 eggs
1 1/2 cups water
1 cup warm milk (110 degrees F/45 degrees C)
1 tablespoon soy sauce
Place yogurt, onion, celery and mint in small bowl. Stir in mushrooms, onion, celery and celery. Cover and let stand overnight in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, knead bread slices into fine sheets. Cover and let stand overnight.
In a large bowl, mix eggs, water, milk, soy sauce and yeast. Stir together and fold into the yeast mixture until combined. Roll out sheet of bread into fruit shape. Cut and shape into one or two slices. Place slices on greased platter and sprinkle with desired toppings.
Arrange slices on greased platter. Roll pieces around edges of apple, tomato, egg mixture to indentation. Drizzle icing over slices. Cover with pie crust and refrigerate until firm.