admin September 20, 2010 9 Comments

In my mind, you can never have too much bread dough laying around.  There is so much you can do with it to enhance any meal. Here are just a few examples:

– Fast and easy bread sticks: Roll out dough and brush with butter. Sprinkle with herbs and Parmesan cheese. Bake at 375 degrees until golden.
– Flat bread: Take a golf ball size of dough and roll it until 1/4″ thick. Place on heated skillet over medium heat. Cook one side for about one minute and turn over and cook the other side for one more minute.

– Pizza: Why go out and buy pizza when you can make it at a fraction of the cost? Preheat oven to 450 degrees. Roll out dough and spread with your favorite sauce and toppings. Bake in hot oven for 10-15 minutes or until cheese is golden brown. This is faster than getting take-out from your local pizza joint.
– Calzones: This takes a little bit more time, but still can save you a lot of money. See recipe below.
– Fried bread dough: I know…super unhealthy but sure does taste good every once in a while.
– Loaf of bread: This takes a little bit more time since you really need to let the dough come to room temperature and rise a little bit before you bake it. But there is really no mess and if you plan ahead, this is awesome to serve with soup for lunch or dinner.
Today for lunch, I was at a loss for what to make for my family. I didn’t have enough bread to make sandwiches for everyone and I was rather low on left-overs. While digging around in my refrigerator, I found my last hunk of bread dough from last week. Knowing that I had some cheese in the refrigerator as well as some uncooked turkey sausage, made me think of pizza and cal zones.
So, I started to cook the sausage and while that was cooking, I rolled out the dough on a floured surface until it was fairly thin and large. I placed the dough into my largest cookie sheet pan leaving half of the dough hanging off one side of the pan. My family likes spaghetti sauce with sausage and cheese on their pizza’s, so I began to place all of the ingredients on only half of the dough. As soon as I had everything that I wanted on the pizza, I took the other half of the dough and laid it on top of the toppings, pressed the three edges together and baked in my preheated, 450 degree oven. In fifteen minutes, it was done and ready to heat.  It was a huge hit with everybody!

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9 thoughts on “Never Run Out of Dough”

  8. Hey Jan! Question, how do you store the bread dough? Do you let it rise first before you put in in the fridge? I’ve been making bread 2 times a week, but never thought of making the dough then keeping it for later.
    Thanks!
    ~Heather