Tomato Pizza Rolls

I found this recipe in August's Better Homes & Gardens. As always, I made a few adjustments. This is a delightful spin on traditional pizza.
*This makes 10 rolls
(Christina's note:  I used a food processor to cut the tomatoes and highly recommend draining the juice if you choose this method.  Also, don't make these too big or they will never cook on the inside!)


2 cups warm water
2 packages active dry yeast (2 tbsp)
6 cups flour
2 1/2 tsp salt
1-2 large garlic cloves
3 cups cherry tomatoes (I used regular tomatoes and diced them)
1/2 cup finely grated parmesan cheese
1/4 cup olive oil
1 tsp shredded lemon peel
1- 4 oz finely sliced proscuitto (I used bacon which is cheaper, i pre cook and then crumble)
1 cup basil leaves
I also used fresh mozzarella cheese. I can't give you an amount, because I don't really know. But it's cheese, so you really can't mess it up.

1. In a large bowl combine water and yeast, let proof. Add flour and 2 tsp salt. Then knead until dough is elastic. I used my Bosch to mix and knead. Let dough rise in a covered bowl until doubled, about 1 hour.

2. While the dough rises, make sauce. Mince/mash garlic. stir together tomatoes, 1/4 cup oil., lemon peel, sliced basil, pepper and salt to taste.

3. Roll the dough out in a large rectangle. Spread the topping over the dough, sprinkle basil, parmesan and place mozzarella on dough then roll just like you would a cinnamon roll. Then using a sharp knife, divide dough into 10 slices and placed on a cookie sheet. Let rise about 30 minutes. Bake at 425 for 25-35 minutes (bake half the time on the bottom rack, then move to the top rack). McKay suggested I put some mozzarella cheese on top, but i have not tested this method yet.

Asian Style Salad with Chicken

(Note:  this does not save well.  If you have more than you can eat at one sitting, separate the salad mix before adding half the dressing)



Yield 4 Servings/415 calories

For the Chicken

Combine  oil and soy sauce and rub on chicken breasts.  Arrange in baking dish and bake until juices run clear, about 13-15 min at 350.  Remove from oven, cool completely and cut into 1/4 inch slices

1 lb boneless skinless chicken breasts
1 T soy sauce
1/2 t. sesame oil

Salad
Combine the following:


1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups
2 cups shredded carrot
1-8 oz can sliced water chestnuts, drained
1-11 oz can mandarin oranges drained and rinsed (I also tried fresh pineapple.  Yum)

1/4 c. sliced almonds (add later)

Salad Dressing
Whisk together the following:

3 T soy sauce
1/3 c. rice wine vinegar
1 t. minced garlic
2 T canola oil
1-1/2 t. sesame oil
2 T. brown sugar
1-1/2 t chili garlic sauce

Pour dressing over salad and toss to combine.  Divide among bowls and top with chicken and 2 t.  almonds.

Double Chocolate Brownies

I found this recipe on Allrecipes and made some alterations. These are not the best brownies I've ever partake of, but they are pretty tasty and easy to make.

• 1 cup butter, melted
• 2 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 25-30. Remove, and cool pan on wire rack before cutting. The recipe originally had baking time at 35-40 minutes. I have found this would be much too long. Baking them for less time also gives them a more fudgy taste.