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2007-
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from our Test Kitchen
CALZONES
- Take 8oz Dough (half of 16 oz ball)
- Roll out to approx. 6-
8" in diameter, about ¼" thick - Place filling* in center of rolled out dough, leaving a ½" perimeter of bare dough
- Folder over (will look like half-
moon shape) press dough edge with fingertips to seal - Brush with your choice of egg wash or olive oil
- Pierce top with knife in three places
*Filling Ideas
- Spinach (fresh, frozen or canned) w/Mozzarella Cheese
- Cut chicken pieces, w/Mozzarella cheese & tomato sauce (a nice Chicken Parm!)
- Partially cooked veggies (your choice), seasoned to your flavor
- Sliced Meatball, Mozzarella Cheese, tomato sauce (a meatball sub never tasted so good!)
FOCACCIA
- Roll 16oz Dough ball out to approx. ½" to ¾" thick
- Use fingertips to slightly press the focaccia's surface in random places to give it a dimpled texture
- Brush w/olive oil; add options such as granulated garlic, salt & pepper, thinly sliced onions or tomatoes, etc.
DINNER ROLLS
- Cut 16oz Dough Ball into 8 pieces
- Place in small baking dish,m lightly touching each other
- Brush with olive oil
- Pre-
heat oven to 425 degrees - Bake approx. 15 min or until lightly golden
- Pull apart and Enjoy!!
BREAD STICKS
- Roll out 16oz Dough balls to approx. ½" thick
- Brush with olive oil, sprinkle w/grated Parmesan/Romano cheese
- Place in pan, pre-
cut to 1" wide strip before baking (it's ok for them to be touching) - Pre-
heat oven to 425 degrees - Bake approx. 15 min or until golden brown
