[Sca-cooks] OP pizza strips (the Rhode Island kind)

[Jeanne Papanastasiou]

Couldn't you use a basic pizza dough recipe?  In New Orleans we make meat
pies which use a basic dough/pie dough recipe.  They're filled with a meat
mixture, alligator mixture or crawfish.  Then deep fried.  Se magnifique!

BUT here, I cut corners and use egg roll wrappers!  Quick and can actually
have enough covers!

Soffya
http://www.aeonline.biz/Links.htm

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Generys ferch Ednuyed
Sent: Tuesday, February 25, 2003 5:02 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] OP pizza strips (the Rhode Island kind)


OK, this is kind of a strange request... BUT... my lord (my newly wedded
lord at that, I forgot to mention that to y'all - we got married completely
spur of the moment on Valentines Day) is a Rhode Island native.  And he has
an addiction to these "pizza strips (or squares?)" that bakeries sell up
there - I've had a few, and basically they're a thick (1 inch or so) pizza
dough with a heavy layer of very thick pizza sauce baked onto them.  I
wanted to recreate them for him, but I'm not sure where to start with the
dough - and they're regional enough that they aren't on any of the
"copy-cat" web site. So...anybody know a recipe for the dough? and/or the
sauce? (that's the easier part, though, I think).

Thanks!!

Generys


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks