These are wonderful with a pan of Lasagna or as an Appetizer. Simple to make and another example to show how beautifully the Ankarsrum works with small batches.
Accessories: Ankarsrum with Stainless bowl & roller/ scraper
also the Vegetable Slicer with a medium grating blade
Quantity – 1 large cookie sheet
Preheat oven to 425 degrees
- 1 3/4 cup warm water
- 3 tsp garlic salt
- 2 tsp sugar
- 4 cups flour (I used 1/2 fresh ground/ 1/2 white)
- 3 tsp instant yeast
- 2 tbsp. Olive Oil
- 1/2 cup melted butter
- 2 tsp Garlic powder
- 3 tsp Italian Seasoning
- 2 tsp Oregano
- 4 cups shredded cheese (I used 1/2 Italian mix and 1/2 Mozzarella)
- 2 tbsp. dried parsley flakes
- 2 tbsp. Parmesan cheese
Mix the sugar, water, salt. Slowly add about half the flour and then the yeast. Add remaining flour as required to get a soft dough. I used it all. Knead at about medium speed for 7-8 minutes. Turn into a small bowl that you have greased with the olive oil. Let rise till double in bulk. During this time blend together in a small bowl the butter and spices except the parsley. Also grate the cheese mixing the 2 kinds together.
Once the dough has risen nicely spread it evenly in the pan which has been lightly greased. Top with the butter mixer, then the cheese blend and finally top with the and parmesan and parsley. Bake 15 – 18 minutes or till browned and cheese is turning golden. Cut into strips and serve, great dipped into a warm marinara sauce. I froze about half of these for later and taste great when reheated in oven.