1 24-oz bag of Bob's Red Mill Gluten-Free Biscuit and Baking Mix – only used 2/3 of bag and sifted it
****used 1/2 of the bag - 2 cups - assistant did not sift before adding
12 oz pepperoni stick – took casing off and cut it up like school pizza pepperoni
**** 6 oz stick was used this time - still haven't found the already chopped version
2 tablespoon garlic
12 oz Kraft Italian Blend – 5 cheeses
2 tablespoons Italian seasonings – oregano, basil
**** added parsley this time - more oregano as well - probably 4 tablespoons of stuff - eyeballed it
1/4 cup water
4 eggs, lightly beaten
4 individually wrapped string cheese cut in 1/2 inch increments
Mix all ingredients, form into balls
and bake on a cookie sheet (they do not spread) at 350 for 30 minutes.
JBM Notes: 3/7
quite dry – would be really good with a marinara to dip in - although I can't have that
more cheese? – I think I will add more cheese next time regardless.
Maybe add cut up string cheese in middle of ball –like a popper?
Should I add a bit of oil to the mix – I thought the pepperoni would add to the moisture but I was wrong
any ideas Tyche?
mix was very sticky this time around
added more seasoning - batter took on a green hue
pushed string cheese into middle of the ball
Still thinking of adding olive oil to the mix
having them with Pizza Quick from Ragu - modified food starch listed but not what type
What you got Tyche?
wicked good with the cheese in the middle
additional seasonings was a good move
texture still a bit on the dry side but very much improved - add the oil Tyche! I think this will do the trick - this would be an excellent flat bread/no yeast crust for The Brenda for pizza makin' or calzones.