In college Nick Herman's mom, Mama Herman, would make amazing roni rolls. They were so simple and so delicious, especially after single-handedly consuming 3 gallons of cheap beer. I wanted some pizza-type of food today since it's another calorie-free weekend (thanks LBD!), so I dreamt up this concoction. Note: there is no pepperoni in my rolls, nor is there anything resembling pepperoni. So, basically, they aren't roni rolls at all. And as for the pizza theme, there isn't even any tomato anything near these.
Mama Herman would start with store bought pizza dough. But since I'm lazy and not feeling well, I thought I'd whip up my own dough that I seem to be perfecting lately. I followed my usual recipe (search the archives under pizza) but added Italian herbs (surprised?) and chopped onion. If I hadn't finished off the beer last night, I would have made my herbed onion beer bread instead. I rolled the dough in to 8 large balls and then realized they were too large. So I took half of each ball, flattened it out by hand (probably would have been easier with the rolling pin, but I can't figure out how to use it), and added a chunk each of mozarella vegan cheese and cheddar vegan cheese. I rolled up, placed on cookie sheet, and baked on 375 until it looked done on the outside.
Mama Herman would start with store bought pizza dough. But since I'm lazy and not feeling well, I thought I'd whip up my own dough that I seem to be perfecting lately. I followed my usual recipe (search the archives under pizza) but added Italian herbs (surprised?) and chopped onion. If I hadn't finished off the beer last night, I would have made my herbed onion beer bread instead. I rolled the dough in to 8 large balls and then realized they were too large. So I took half of each ball, flattened it out by hand (probably would have been easier with the rolling pin, but I can't figure out how to use it), and added a chunk each of mozarella vegan cheese and cheddar vegan cheese. I rolled up, placed on cookie sheet, and baked on 375 until it looked done on the outside.
While it was cooking, I added some sea salt to 2 small cloves of minced garlic and used the back of my knife to make it into a quasi garlic paste. I put it in my lovely ramekin and added a tablespoon or two of olive oil. This is the perfect dipping sauce for anything. And the longer it sits out, the better it gets. Not that I've left it out all day and eaten it later...
Just before they were done, I used a spoon to spread some garlic olive oil atop the rolls. Who needs a brush...Anyway, I let them cook a few more minutes and took them out. The chese was oozing out and it was all I could do not to lick the pan. Then when I took off the two breadsticks I made with the last bit of dough, I remembered that I forgot (of course) to add salt to the dough. So I quickly salted the tops of my rolls and put them in the oven for a minute .
It's sort of a good thing that I bit into one and the cheese oozed all over me. Because I had to go back to the kitchen to get a bib and remembered I'd left the other tray of them in the oven. Oops. At least I turned the oven off. Don't worry, they didn't burn and even if they did, I'd scarf them down anyway. I have learned today what food porn is. Not only is there cheesy goo oozing all over me (it's even in my hair) as I eat a completely delicious treat, but I'm also watching my secret boyfriend, Michael Chiarello on the Food Network. It's pure filthy goodness and I now need to go shower.
Oh, and I just noticed cheese on the wall.
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