Chuck and I have found a new obsession with making our own dough! This has led to delicious pizzas and pies (with the exception of the baked brie… I just used crescent rolls for that.)
Clockwise from top left: Spinach, gouda, feta, mozzarella, deep dish pizza | Apple pie | Traditional margherita deep dish pizza | Baked brie with blackberry preserves
Carbs… it’s what’s for dinner!
I made this a while ago, and Chuck approved to the point of requesting it again for the Superbowl. It was a little tricky, but easier the second time around. It was a huge hit all ‘round as a football party appetizer. Recipe below!
Bloomin’ Onion Cheese Bread
1 unsliced loaf sourdough bread (French bread is good too)
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way, but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts (I used a plastic spatula to help hold the cuts apart.) Combine butter, onion, and poppy seeds. Drizzle over bread, and top with a little black pepper, if desired. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Wildflowers & Whimsy 