Recipe adapted from my neighbor Shelly
1 T Instant Yeast
2 T Sugar
1 and 1/2 cups Warm Water
3 and 1/2 cups Honeyville Flour
1 tsp Salt
Melted Butter, Garlic Salt, and Parmesan Cheese for topping
In a bowl mix together yeast, sugar, and warm water. Let it sit for a few minutes to allow yeast to proof. Once bubbly add in flour and salt. Stir together. The dough will be slightly sticky. Knead 10 to 15 times. Put the dough into a greased and floured bowl (the same one you mixed everything together in is fine. Don’t clean it out–just spray and it and sprinkle some flour in and you’ll be fine) Cover and let rise until double, about 1 hour. (Remember the best trick to let dough rise!)
Roll dough into a rectangle on a floured surface. You’ll want the dough to be about 1/4-1/2 inch thick, just eyeball it. Cut breadsticks out, approximately 1 inch x 5 inches. You’ll get about 20 breadsticks.
Once cut, take each breadstick and twist it. Place on a greased cookie sheet. Repeat until all breadsticks are twisted. Brush melted butter over the top. Sprinkle with Garlic Salt and Parmesan Cheese.
Let rise another 30 minutes. Bake in a preheated oven at 400 degrees for 15 minutes, until golden brown.
Pizza Dipping Sauce
Recipe slightly adapted from Chef Tess Bakeresse’ Instant Marinara
1/2 cup Honeyville Tomato Powder
1/2 cup Honeyville Freeze Dried Sausage
2 T Honeyville Dehydrated Onions
1/4 cup Honeyville Freeze Dried Bell Peppers
1/4 cup Honeyville Freeze Dried Mushrooms
2 T Honeyville Granulated Honey
2 tsp Chef Tess Romantic Italian Seasoning
1/4 cup Ultra Gel
1/4 cup Honeyville Freeze Dried Mozzarella Cheese
1/4 cup Parmesan Cheese
3 and 1/2 cups Warm Water
First rehydrate sausage and onions together according to directions on the sausage can. In a separate sauce pan mix together all remaining ingredients except water. Add the water and continue stirring over low heat. Drain the sausage and onions and add them to the sauce. Heat through. You can add in any toppings you’d like on a pizza.
If you want to serve the dipping sauce in a pumpkin (the pumpkin does not add a flavor, just some fancy pizazz to the meal) as shown above simply cut off a lid and scoop out the “guts” of the pumpkin. Place on an ungreased cookie sheet and bake in a preheated oven at 350 degrees for 20-30 minutes. Pour the dipping sauce into the warm pumpkin and serve.
What Halloween traditions do you have?