From the kitchen – tasty things to do with refrigerated pizza dough

It’s been a while since I posted about food. We usually cook for fun on weekends and things have come up on weekends since about mid-March, when we both got the flu and have continued until this weekend, when my folks visited.

The one thing that was cooked, and by my spouse, are a couple of things using refrigerated pizza dough in the can that you pop open (biscuits often come in them here in the US, the fluffy scone-ish ones, not hard crunchy ones that us Yanks call cookies).  He made the Stromboli version for me after I had a long day helping staff a conference with fellow staffers talking about their families which might as well be on a bad reality show.

The technique is the same and you can use any filling you’d like. The dough comes in a rectangular sheet. Cut in a third from each side in one inch (2.5 cm) strips (a rolling pizza cutter works best). Put the filling in the center, cross the strips and pinch together the short ends to keep the filling in place. Bake at 400 degrees F (roughly 200 degrees C) for twenty minutes.  We put them on baking parchment paper on a cookie sheet.

The first was our version of Stromboli (it’s the picture at the upper right of this post). After the dough is cut, spread around 2 tbsp of mustard (we like the whole seed stuff) on the raw dough. Then, put approximately 1/3 pound (0.15 kg) each (!) of thinly sliced provolone, ham, hard salami, and pepperoni down in that order on the non-cut dough. On top, put a good handful of shredded mozzarella and cross the dough strips over, sealing the ends. He had two extra strips left over so they became antennae on our rather trilobite-ish looking bundle. Just enough grease escapes to make a crisp bottom crust. Before baking, he brushed the top with flavored olive oil and dusted it with garlic powder and dried oregano.

uniced verson so you can see the prettiness

The second was a cherry cream cheese Danish-oid thing. The filling was half a can of cherry pie filling, and half a block of cream cheese. The cheese was on the outer long edges to corral the pie filling. He brushed the bottom of the crust with butter to get it nice and brown and brushed the top of the crust with butter, sanding it with sugar.   We also added a basic glaze of confectioner’s sugar (fine sugar with cornstarch) and milk.

with its icing carapace

Well, that’s it for now. Eat and drink well!

From the Bar and From the kitchen – Box wine and snacks

love the quips from the folks at yourecards
love the quips from the folks at yourecards

I love box wine.  I love it for the taste and for the convenience, and it’s pretty “green” so I can feel good about that too.  I’ve had lots of bottled wines.  Some that were supposedly “good”, including some Chateau Neuf de Pape and Beaujolais nouveau, were pretty “meh”.   The one of the earliest wines I remember drinking, getting in a small tavern in La Mancha (as in “Man of ….”), was far better, even if strong and assertive in flavor,  especially with the bread and cheese offered. I suppose it was Manchego cheese, but this was in the mid 80s and I was a high-school student for the first time out of North America, just a pre-foodie back then.  I did try to make puff pastry from scratch at this age though, and failed miserably. But more on that in a bit.  (a good article on boxed and blended wines.  Yes, I’m sure I could have found an article prostrate in horror about boxed wines too.)

We generally get Franzia or Almaden or Vella.  It just tickles the gadget-fiend in me to have a box with a tap on it that I can get wine from any time I want.  The only thing that would be better would be a pretty fountain where I could fill a goblet full of a nice red.

(Incidentally, we had a good torrontes from Argentina, Alta Max 2011, this weekend. Very good, pear and vanilla notes with a nose of woodsy incense and little of the strong acid that mars so many whites to my taste. Tasty with pork chops and garlicky mashed potatoes)

This long weekend, having been stymied in my holiday travel by storms, I’ve made a few things.  One was a request by my husband for more cinnamon rolls and one was a treat for myself.  I loves salty snacks much more than sweet ones, have a addiction to Cheezits and decided to make a cheese based snack.  The blogging folks on the King Arthur baking blog helpfully reposted  their recipe for flaky cheese twists  (scroll and scroll some more, you’ll get to it). Continue reading “From the Bar and From the kitchen – Box wine and snacks”