Adventures in Pot-lucking

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Well, I’m back. It’s been an interesting few weeks, which is why I haven’t updated this blog in quite some time. First, I had an emergency move. My roommate had a disagreement with her boss that led her hours being cut at work, so she was forced to move back home a few days later. Needless to say, I spent the first half of April looking for a new apartment. (You do not know what its like to search for a new apartment when you don’t have a car) Next came the mandatory packing and moving, which is an impressive feet while still going to school and working. Of course this lead directly into the finals season of law school followed by a mandatory ‘do nothing’ week. ‘Do nothing’ week is where I celebrate the fact that for an entire week, I don’t have to leave my bed. I take this hiatus in honor of the people who actually have work to do.

Plus, between you and me, I didn’t really have any post ideas outside various ways to make PB&Js. Although, I did come up with a really interesting way to make a grilled cheese sandwich; but we will talk about that later.

This recipe was a dish I brought to a potluck in celebration of the completion of my first year of law school. A potluck, I might add, where I was explicitly told that the only way I would be allowed entrance is with food in my hand. One of the host even went so far as to tell me that he would personally escort me to the door if I came there either empty handed or with vegan cookies. Maybe I’m just naïve, but needless to say I was surprised when only five people brought food and everyone else brought alcohol. Again, I’d like to reiterate that I was explicitly told that if I came empty handed or brought vegan cookies (something I’ve never made in my life), I would be asked to leave by the host. On top of purposely eating light because I was going to a potluck. Just saying!

Originally, I was going to make something really complex (I was ve   ry close to making up a super batch of General Tso Chicken) but then I thought, “Whom do I need to impress? This is free food.”

Thus we have todays offering of Garlic Parmesan Rolls, (not Vegan Cookies).

Before we begin, this can be made with homemade pizza dough, but that is going to extend out the preparation time by at least two hours. I’m just going to give the basic directions and you can decide for yourself if you want to use home or store bought pizza dough.

Ingredients

  • 1 Serving of Pizza Dough – if you’re going to get store bought, I recommend Safeway’s pizza dough. It usually runs about $1.50, is the perfect amount, and there is the option for the herb pizza dough.
  • 5 Sliced Cloves of Garlic
  • ½ Cup Grated Parmigiano-Reggiano Cheese – this cheese is expensive so if you don’t want to purchase it, skip this and the Parmesan and substitute in 1 Cup of shredded Three Cheese Italian blend.
  • ½ Cup Shredded Parmesan
  • Olive Oil for brushing
  • Ground Cayenne Pepper (optional)

Instructions

Heat oven to 450°.

Roll out the pizza dough into a rectangular shape as flat as you can get. It doesn’t need to be perfect; it just needs to be workable. In the pictures, you’ll notice two things: first, there are little dots in the pizza crust. That is because I was using the Herb Pizza Crust from Safeway when I made this batch. Second, the Parmigiano-Reggiano is in clumps. It’s no big deal to have it like that, but it does make rolling and even distribution of cheese/flavor more difficult. It also leads to the cheese coming out of the tops the way it does in the final product.

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Brush the dough with olive oil. If you would like, sprinkle on the cayenne peppers powder. Add the garlic and then the cheese. When you’re spreading the cheese and the garlic around, understand that you need to have cheese go to the edge of width part of the dough. You’re going to be rolling this length wise, so if you don’t take the cheese to the edge of the dough in the right spots, the end pieces will be empty bread with no cheese after the cut.

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Once the cheese is spread to your taste, roll evenly (or at least something close to it) into a log, press the seams together and cut along the length. I generally shoot for eight pieces, but the pieces can be smaller if need be.  Place the cut pieces onto an oven rack and cook for about 15 minutes.

Thanks of reading and enjoy.

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