Friday, March 25, 2016
I had some ancient sundried tomatoes in my fridge, and quickly invented a use for them. These turned out so amazingly tasty, that I have prepared them several times since their conception.
2 tsp yeast
1.5 tsp sugar
10 sundried tomatoes
1.25 cup water
1 tbsp basil pesto
3 tbsp Sriracha ketchup
1.5 tsp salt
3-3.5 cups of flour
6 oz cheese
Bloom the yeast with the sugar and quarter cup of warm water. Add the remaining warm water, 3 cups of flour, the basil pesto and the salt.
Mince the sundried tomatoes and add them as well. Knead and add more flour as necessary. Bring together into a slightly sticky dough.
Cover in an oiled bowl and allow to double in size in a warm place. Roll out into a 0.5-inch thick sheet about 12 inch by 12 inch in area (yes, make it a square, unlike mine above). Line a large cookie sheet with parchment paper and preheat the oven to 380F.
Shred the cheese and sprinkle most of it onto the dough. Roll up like a jelly roll. Cut into eight pieces and lay onto parchment paper. Top each roll with about a tablespoon of shredded cheese. Allow to double in size again.
Bake for about 15 minutes, until cheese is slightly browned. Cool on a cookie rack and serve.