Two Cheese Rolls

Ingredients:

• 2/3 cup warm water
• 1 TBS vegetable oil
• 1 egg
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup whole wheat flour
• 2 1/2 cups AP bread flour
• 1/4 cup dry milk
• 1 cup shredded cheddar cheese
• 3 TBS grated Parmesan cheese
• 2 tsp sesame seeds
• 1 1/2 active dry yeast

Directions:

1. Combine all ingredients in the order listed, into the baking pan in the bread maker and run on the DOUGH cycle.
2. After the DOUGH cycle completes, remove from bread machine and place in prepared baking stones or pans and cover. Let rise for 1 hour.
3. In a preheated 375 degree F oven, bake for 20-30 minutes until bread is well browned and reaches an internal temperature of 200 degrees F.

This recipe is linked up at MomTrends Friday Food for the week of May 18th - go check out what everyone else is cooking too!!

Quickie Pizza Crust (from scratch)

The kids want pizza, but I don't want to order out.

I don't have any pre-made dough in the fridge...and I don't feel like going to the store to buy a pre-made crust.

I really, really don't want to order delivery.

What's a mom to do??

Make a quickie crust. Mixing time (5 minutes) plus resting time (10 minutes) then bake time (10 more minutes). After that load and bake. Viola! Dinner is done!!

Better yet - get the kids to help and use the resting time and 1st bake time to prep the ingredients to top the ready crust...

Or, if your house is like our house...use that time to fight about what kind of pizza to make.

Yay!!

Ingredients:

2 1/4 tsp active dry yeast

1 cup warm water (100-110 degrees F)

2 TBS extra virgin olive oil

2 tsp sugar

1/4 tsp salt

2 1/2 cups AP flour

*cornmeal*

Directions:

1. Combine active rise yeast in warm water until completely dissolved.

2. Add olive oil to water and yeast mixture.

3. Begin mixing wet ingredients on low using an electric mixer with a dough hook. Gradually add sugar, salt, and flour.

4. Increase mixer speed to medium and continue to beat (mix) until a soft dough ball forms.

5. Cover dough ball and allow to rest for 10 minutes.

6. Preheat oven to 425 degrees F. Prep baking stone or pan using non-stick spray and sprinkling with a light dusting of cornmeal.

7. After dough has rested, knead into a ball - then stretch to desired shape for baking. (I use a small dough roller to help stretch the dough to the desired shape and size.) Prick stretched dough with a fork.

8. Bake at 425 degrees F for 10 minutes.

9. After the crust has baked alone, remove from oven and top with desired toppings.

10. Bake for additional 10-12 minutes after toppings are loaded as desired. Allow additional baking time, if desired, for melting and browning of pizza toppings.

11. Enjoy!

Hint: When we want a thicker crust pizza, we use this recipe to make one large rectangle pizza. When we want a thinner, crispier crust I divide the dough ball on to two separate baking stones and stretch the dough further. If all else fails, tortillas make great pizza crust and in our case...Pizza Hut is about 4 blocks away! Although, my kids prefer my pizza over take-out these days...I kinda like that!!

This recipe is being shared at Everyday Mom's Meals this week for Church Supper #36 - go visit and tell her I said hello!  Check out what other great recipes are being shared this week while you are there :)