After School Snacks - Wraps!

Gotta love soft tortilla shells for wrapping up a quick snack for the kids after school.

You can pretty much wrap anything in these versitile shells. They come in 8" and approximatly 10" sizes.

Once you have placed your filling on the center, fold up one side about 1/8 of the way, this is the 'bottom', then roll from the side and voila! You have a wrap.

Some ideas of what to wrap:

~ Hot white chicken breast (cooked), drizzle ranch dressing and grated cheese, 2-3 slices crispy bacon and wrap. Optional additions: Shredded lettuce, onions, thin sliced tomatoes.
~ Any favorite chicken or tuna salad normally in a sandwich, spread on the tortilla, fold and roll.
~ Peanut butter and Jelly for the kids!
~ Peanut butter and Jelly Beans makes a fun one too!
~ Pizza wrap - 3 T pizza sauce, small handful of grated cheese, 6 pepperoni slices. Fold end and roll. Microwave for 20 seconds or until hot. Do not overheat as the edges will dry out.
~ Sprinkle grated cheese on the tortilla, spread on hot freshly scrambled eggs, add chopped ham or crumbled cooked bacon and fold and roll.
~ Smores Wrap - Spread a thin layer of chocolate syrup or sauce on the center, about 2" from the edges, sprinkle mini marshmallows and 1/8 cup crushed graham crackers, fold and roll.

See what I mean? There are endless possibilities with a flour tortilla shell! Let your imagination go wild!

If you have any other idea's for wraps please leave me comments with your ideas!

Product Review - Stone Pizza / Pie Dish

Sassafras 11-in. Ceramic Pizza/Pie Baker
(Click Picture to Purchase if you like!)

This deep-dish pizza baking stone is made by one of the oldest potteries operating in the United States. Made from natural clay, it measures 11" by 2" deep, perfect for those Chicago-style pies! Or, use it for a deep dish apple or peach pie. It evenly distributes the oven heat and absorbs moisture released from the crust when baking. For best results, place the stone in the oven and preheat it for 20 minutes before using.

Focaccia Bread

[foh-KAH-chyah] This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising.

Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt.

Bake at 375 for 30 minutes.

Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.