Oklahoma Events Prairie Flavors Prairie Flavors
Breadwinners W
By Laura Araujo
hat’s better than homemade bread? For many people, freshly baked bread is the ultimate comfort food. This month’s recipes take a shortcut of ready-made frozen bread dough and use it to create a variety of delicious,
Pull-Apart Pizza Bread Photos by Laura Araujo
homemade baked goods. For these recipes, I used Rhodes brand uncooked bread and dinner roll dough (available in the freezer sec- tion of most grocery stores), but you can use any brand of frozen dough available. If you can’t fi nd frozen dough, use a basic home- made savory yeast dough in its place. To prepare frozen dough for use, thaw it (covered with plastic wrap) overnight in the refrigerator or at room temperature—1 to 2 hours for rolls and 2 to 3 hours for a loaf of bread. For more recipes using frozen bread dough, check out Oklahoma Living’s digital edition at
www.okl.coop.
If viewing our digital edition, click here to see bonus recipes of garlic knots and soft pretzels. Access our digital edition at
www.okl.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.
Ham, Egg and Cheese
Breakfast Pockets Yields 1 dozen 7 eggs
1/8 teaspoon salt 1/8 teaspoon black pepper 3 ounces deli-sliced ham (about
8 slices)
1 cup shredded cheddar cheese 1 tablespoon milk
12 uncooked frozen yeast rolls, thawed
Ham, Egg and Cheese Breakfast Pockets
Crack 6 of the eggs into a medi- um non-stick skillet over medium heat, season with the salt and pep- per and mix to scramble. Chop the ham into bite-size pieces. Stir the ham into the cooked eggs. Remove the skillet from the heat and stir in the cheese. Make an egg wash by beating the remaining egg with 1 tablespoon of milk in a small bowl. On a fl oured surface,
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roll out the rolls into 4-inch cir- cles. Place ¼ cup of the egg mix- ture onto one side of each dough circle. Use a pastry brush to brush the edge of each circle lightly with the egg wash. Fold the dough over the fi lling to form a half-circle shape. Pinch the edge shut. Cut a slit in the center-top of each pock- et to allow steam to escape. Place the prepared pockets onto a parch- ment-lined baking sheet. Cover with plastic wrap and allow the pockets to rise in a warm location for 30 minutes. Preheat the oven to 350°F. Brush the tops of the pockets with the egg wash. Bake the pockets for approximately 20 minutes, until they are golden brown. Serve with picante sauce, if desired. Cooked breakfast pock- ets can be wrapped in plastic wrap and frozen. Reheat in the micro- wave for 2 to 3 minutes.
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