Savory Spiral Stuffed Rolls

Yield: Makes 12-16 rolls

Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

• 1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
• 12 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 cups chopped ham (leftover ham or deli ham works great here)
• 1 1/2 cups finely chopped broccoli
• 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
• 1 cup freshly grated Parmesan cheese
• 1 cup finely chopped green onions

Directions

1. Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
2. In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Recipe Source: expanded upon from Marisa at What’s For Dinner
I used my handy-dandy roul’pat for these spiral rolls. My rectangle, all rolled out, was about 17 inches by 13 inches.

Spread the dough with the butter/cream cheese mixture.

Layer all the toppings on the dough. It might look a little overloaded but it works, I promise.

Start rolling by bringing the lower edge up and start (as tight as you can) rolling the dough, just like you would with cinnamon rolls.

Keep rolling.

When the dough is rolled up, pinch the seam to seal.

I start by cutting the roll in half and then slicing outward into about 1 to 1 1/2-inch slices.

Place the rolls on a lightly greased (or lined baking sheet) and let them rise.

Cheddar and Cream Scones

4

Servings: Makes 12

INGREDIENTS

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
• 3/4 cup chilled whipping cream
• 1 large egg

PREPARATION

View Step-by-Step Directions

• Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
• Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
• Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.

White Cheddar Puffs with Green Onions

Servings: Makes about 4 dozen

INGREDIENTS

• 1 cup water
• 1/4 cup (1/2 stick) butter, cut into 4 pieces
• 1/2 teaspoon coarse kosher salt plus additional for sprinkling
• 1 cup plus 2 tablespoons all purpose flour
• 4 large eggs
• 1 1/2 cups (packed) grated extra-sharp white cheddar cheese
• 2/3 cup minced green onions

PREPARATION

View Step-by-Step Directions

• Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
• Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. DO AHEAD Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.
• Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately

Sleeping Bags

  Servings: Makes 36 (9-12

INGREDIENTS

• 1 tablespoon unsalted butter
• 1/4 cup minced shallot
• 2 large garlic cloves, minced
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons whole milk
• 3/4 cup drained sauerkraut
• 1 tablespoon Dijon mustard plus more for serving
• 3/4 teaspoon caraway seeds, toasted, lightly crushed
• Kosher salt and freshly ground black pepper
• 8 ounces ground meat
• 1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
• All-purpose flour (for dusting)
• 1 large egg, beaten to blend

Nutritional Information

12 servings, 3 in each serving, 1 serving contains: Calories (kcal) 260 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 40 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 8 Sodium (mg) 420

PREPARATION

View Step-by-Step Directions

• Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
• Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
• Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10-inch rectangle. Cut lengthwise into three 14x3 1/3-inch strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
• Cut small diagonal slits at 1 inch intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
• Preheat oven to 425°. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.

Toast with Lemony Pea Mash

Servings: 6

INGREDIENTS

• 1 garlic clove, quartered
• 1/4 cup fresh flat-leaf parsley leaves
• 3 tablespoons extra-virgin olive oil, divided, plus more for toast
• Kosher salt
• 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
• 2 tablespoons chopped fresh chives
• 1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
• 1 tablespoon (or more) fresh lemon juice
• 1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
• Freshly ground black pepper
• 12 slices country-style bread or ciabatta, toasted

Nutritional Information

6 servings, 1 serving contains: Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 13 Sodium (mg) 900

PREPARATION

View Step-by-Step Directions

• Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
• Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
• Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
• DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Servings: 8

 

INGREDIENTS

Dip

• 2 tablespoons vegetable oil
• 3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
• 1 1/2 teaspoons garam masala
• 1 8-ounce container crème fraîche or sour cream (1 cup)

Pita crisps

• 1/2 bunch fresh cilantro
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, crushed
•  
• 6 pita breads
•  
• Chopped fresh chives

PREPARATION

View Step-by-Step Directions

dip

• Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep refrigerated.

pita crisps

• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
• Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
• Sprinkle dip with chives; place on platter. Surround with pita crisps.

Salt-and-Vinegar Potato Chips

  Servings: 6–8

INGREDIENTS

• 5 Yukon Gold potatoes (about 1 3/4 lb.)
• Vegetable oil (for frying)
• Kosher salt
• 1 tablespoon (approx.) vinegar powder

Nutritional Information

8 servings, 1 serving contains: Calories (kcal) 192.5 %Calories from Fat 42.9 Fat (g) 9.3 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 25.5 Dietary Fiber (g) 2.5 Total Sugars (g) 0 Net Carbs (g) 23.0 Protein (g) 2.5 Sodium (mg) 298.7

PREPARATION

View Step-by-Step Directions

• Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
• Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°.
• Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4  tsp. vinegar powder.