#26 Rolling in Dough!

Shownotes for #26 Rolling in Dough!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This show features the spirited music of Beth Thornley, a singer/songwriter in LA. She has been compared to Beth Orton, Aimee Mann and Sheryl Crow, Beth’s sound has been called, “pop with modern rock wrapped in a package of addicting hooks." Her songs have been heard in many TV shows and films. Her debut album is available. Check out her webpage at the link in the shownotes.

Here is the lead recipe I describe in the show:

Refrigerated crescent dinner rolls are really puff pastry in a can. All of the recipes this week involve things to put on top of or inside this convenient puff pastry. The cans themselves come in different sizes. You can get very small cans with only four triangles of dough, large cans with eight, or cans of six triangles where the dough produces bigger rolls. I'm using cans of these so-called jumbo rolls for these recipes. If you use smaller ones, use your judgment about how to divide or combine them. This dough is very forgiving, but don't keep it in the refrigerator too long before using it. Respect the expiration date!

Refrigerator Fougasse

This is the French version of Italian focaccia. The bakery version of it is a flat bread that is topped with herbs, cheese and sometimes even savory fillings and then slashed or shaped in distinctive ways. There are many different ways to shape a fougasse as there are bakers making them. So here is mine.

1 can refrigerator crescent dinner rolls
1/2 c pitted and chopped imported black olives, left to drain on paper towels
1 tbs Italian herb mix
1 egg beaten

Preheat the over to high. Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Greek style Cheese Pastries

1 can refrigerator crescent dinner rolls
1/2 c crumbled feta cheese
1/2 c finely shredded
1 egg beaten

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Majorcan Salami Pastries

These treats come from the island of Majorca. Sporessata is a salami that is made from the pressed pork. The mild version is sweet and salty at the same time with a good deal of fat marbled through it. The spicy version is firey and salty. Choose whichever taste you prefer for this dish. Have the deli slice it thin for you. If you can't find soprassata, any dry salami will do. Bake until golden brown, 16-19 minutes.

1 can refrigerator crescent dinner rolls
9 thin slices of sopressata

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Arrange the 9 squares on a parchment lined baking sheet. Top each square with a slice of spressata. Bake until golden brown, 16-19 minutes.

Allumettes au Roquefort

Roquefort cheese and walnuts combine in the filling of these pastries. This is quick and tastes great.

1 can refrigerator crescent dinner rolls
1/2 c of roquefort, gorgonzola, or blue cheese, mashed with a fork
2 tbs chopped walnuts
1 tbs fresh chopped parsley leaves
black pepper to taste
1 tbs heavy cream
1 egg, beaten

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Here is the shopping list for next week:

Next week, I’m going into my pantry and taking a can of black beans off the shelf. You’ll need a few 15 oz cans of black beans. In addition, you’ll need a red onion, an ear or two of fresh corn, or the frozen version, some plum tomatoes, a lime or two, a ripe avocado, some ground cumin, some dried oregano, a fresh jalapeno, some cornmeal, some sour cream, a red pepper, fresh cilantro, butter, unsweetened chocolate, instant espresso powder, and chopped walnuts.