You know those charts that show a breakdown of what people think about by parts of their brains–I'm pretty sure mine would have a giant section for food. I may be the only person who struggles with this, but I always feel somewhat conflicted when anyone asks me about my favorite food. While I thoroughly enjoy my daily bowl of cereal, and I don't think it gets much better than a grilled PB&B sandwich, there are other foods I adore as well: eggs benedict, funfetti cake with rainbow chip icing, a fresh toasted bagel loaded with cream cheese, milkshakes, croissandwiches (is that weird?), etc.
But the other issue is that I never want to list off something that's too normal. Pizza is too normal. Everyone loves pizza. But favorite food or not, pizza didn't get so popular for being average. And yes, I do realize normal people never put this much thought into the "What's your favorite food?" question. Not surprisingly I've gone over this dilemma with many friends and family members, none of whom seem to understand.
But the other issue is that I never want to list off something that's too normal. Pizza is too normal. Everyone loves pizza. But favorite food or not, pizza didn't get so popular for being average. And yes, I do realize normal people never put this much thought into the "What's your favorite food?" question. Not surprisingly I've gone over this dilemma with many friends and family members, none of whom seem to understand.
The reason I bring this up is that I've been on a pizza appetizer kick recently. This one is by far the best of them all. In fact, it may be one of my favorite things I've ever made and posted on this blog. I declared yesterday a baking day and made three things. Everything was good, but I think this pizza overshadowed the others. I kept it simple with just cheese, pepperoni, sauce and minced garlic. Many of you may omit the garlic for the sake of your breath or because you don't think it's necessary, but that may have been my favorite part of the bread. The whole thing comes together so easily that I have a feeling I will be making it a lot in the future. After just now eating two pieces (to serve as inspiration for this post, of course) I can also say that it reheats fantastically. Two posts in a row from A Southern Plate, and I've got another on the way that I'm equally obsessed with. Thank you, Christy Jordan!
Pizza Sticks
Recipe from Southern Plate
- 1 Loaf frozen bread dough, thawed*
- 1 Jar Pizza sauce (some for bread some for dipping)
- 1-2 Cups Mozzarella
- Your favorite toppings (Be creative and make this for your family’s taste!)*
*This is best when you only use a few toppings because they stay inside the sandwich better
*I happened to have a batch of regular (unfrozen) pizza dough on hand and that worked well too!
Thaw bread dough completely. Roll out on floured surface until it is a rectangle approximately 14 inches wide by eight or ten inches tall (this is just to give you an idea, just eyeball it and you’ll be fine). Spread with 1/3-1/2 cup pizza sauce. Sprinkle with pizza toppings and cheese. Wet the edges and fold up sides and ends to seal into a loaf. Place seam side down in a lightly greased baking dish and lightly spray top of loaf with cooking spray. Cover with cling wrap and place in warm place to allow to rise for 1-2 hours, or until doubled.
Remove plastic wrap and place in 350 degree oven for 25-30 minutes, or until golden brown. Allow to cool slightly and then slice in 1-1/2 inch segments and serve with the remaining pizza sauce.
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| My amateur photography skills and limited plate options made it tricky to do justice to this. Think giant calzone. |
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8 comments
Mmmm...pizza appetizer kick....a wonderful trend to be on. This looks so yummy.
I totally would not be able to choose a favorite food...it all depends on what I'm currently craving and obsessed with...ehehehe.
That pizza calling my name..Love the tempting photos!:) and favorite food..well mashed potatoes and gravy, can resist it:)))
Wow, this looks absolutely scrumptious! Definitely saving this recipe to try very soon.
I struggle with the favorite food thing too. I will always declare to my husband, "now this is my favorite food!" But then I can never recall which food I declared my favorite. :)
What a great idea. And it sounds fast to make.....just the way I like it.Thank you
briarrose-Exactly! I get hooked on new foods all the time and will eat them every day until I burn myself out. I'm always in some sort of food phase.
Sandra-You can't go wrong with mashed potatoes and gravy, especially if it's the way I like them best: gravy and mashed potatoes :D
Lindsey-I do the same thing all the time. I need someone to start keeping a list for me. I think it must be that I just enjoy too many foods! At least that means we're easy to please!
Lauren-It's definitely fast to prepare and cook, the hardest part for me was being patient enough to give it 1-2 hours to rise! I must say, it was well worth the wait.
So Im way behind but I found this while cleaning out my in box in food buzz. Jeesh that site is slow! Anyway -- YUM -- I buzzed this and am totally trying it out.
Thompson raisins are dried seedless grapes of Vitis Vinifera variety. The large, yellow-green grapes that are dried into these delicious thompson raisins in USA are particularly flavorful and soft.Thompson reasons are more benefits for your health.
Organic rice may be cooked and eaten as a high-fibre, high-nutrition wholegrain, often called brown rice, or might be husked and then served as white rice, which is less nutritious and has no fibre content. Is rice a high or low gi food? A few rice families have distinct and attractive fragrances and flavours, but most basmati brown rice is chosen to be bland so it can be cooked, served and eaten as a filling accompaniment to tastier foods.
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