Sausage Stuffed Pretzel Bites with Homemade Honey Mustard Sauce

This was on my “to try” list so a snack night seemed the perfect time to try it out. I found the recipe at The Country Cook blog; it was made with a tube purchased pizza dough; I adapted it to use my own homemade dough.  NOTE: I did bake a few extra pretzel bites spread out on a small sheet. ALTHOUGH I REALLY LIKE THE LOOK OF THE PRETZELS BAKED SIDE BY SIDE TO CREATE PULL-APART SNACKS, THE INDIVIDUALLY BAKED BITES WERE CRISP AND WE LIKE THEM BETTER THAT WAY. Next time I'll bake them individually and them set them up in a similar manner as pictured below. I also experimented with stretching and sealing the dough around the entire cocktail sausage and was happy with those results that yielded in a meatier snack.

Sausage Stuffed Pretzel Bites with Homemade Honey Mustard Sauce     Makes 24 to 32 bites

1 pound of homemade pizza dough (my recipe makes a little more so I made 32 bites rather than 24

12 to 16 cocktail smoked sausages, cut in in half (sliced chunks of kielbasa sausage would work, too) 

1 tablespoon baking soda

1/2 cup cup boiled water

Coarse salt for sprinkling on top

1. Preheat oven to 375°. Grease a cast iron skill, caking pan or dish with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.

2. Roll out pizza dough into a rectangle and slice into 24 to 32 squares. 
   
   
   

   
3. Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

   

   
   

   
4. Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved. 

5. Dip each dough ball into the boiled water mixture (use a slotted spoon) and then place into the greased pan . The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.
   
   
   

   
6. Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
 
























7. When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
8. If you prefer, spray the tops of the pretzel bites with nonstick cooking spray or brush lightly with olive oil. 
9. Pour the honey mustard dip into the ramekin and serve immediately.
 
   
10. Storage— Store at room temperature by placing in an airtight container or a ziptop bag; they should keep for up to 2 days in the refrigerator. To freeze— Wrap pretzel bites in plastic wrap, and place in a freezer bag; they will keep for up to 1 month. To reheat, place frozen bites onto a baking sheet and bake in oven at 350° for about 12 minutes.

Homemade Honey Mustard Sauce   Makes 1 cup

1/3 cup mayonnaise

1/3 cup honey

1/3 cup Dijon mustard

1. Pour all ingredients into a bowl.
2. Whisk together.
   
3. Put into a lidded container and store in refrigerator.

Recipes without photos . . .

Sausage Stuffed Pretzel Bites     Makes 24 to 32 bites

1 pound of homemade pizza dough (my recipe makes a little more so I made 32 bites rather than 24

12 to 16 cocktail smoked sausages, cut in in half (sliced chunks of kielbasa sausage would work, too) 

1 tablespoon baking soda

1/2 cup cup boiled water

Coarse salt for sprinkling on top

1. Preheat oven to 375°. Grease a cast iron skill, caking pan or dish with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.

2. Roll out pizza dough into a rectangle and slice into 24 to 32 squares. 
3. Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

4. Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved. 

5. Dip each dough ball into the boiled water mixture (use a slotted spoon) and then place into the greased pan. The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.
6.  Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
 
























7. When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
8. If you prefer, spray the tops of the pretzel btes with nonstick cooking spray or brush lightly with olive oil.  
9. Pour the honey mustard dip into the ramekin and serve immediately.
 
10. Storage— Store at room temperature by placing in an airtight container or a ziptop bag; they should keep for up to 2 days in the refrigerator. To freeze— Wrap pretzel bites in plastic wrap, and place in a freezer bag; they will keep for up to 1 month. To reheat, place frozen bites onto a baking sheet and bake in oven at 350° for about 12 minutes.

Homemade Honey Mustard Sauce   Makes 1 cup

1/3 cup mayonnaise

1/3 cup honey

1/3 cup Dijon mustard

1. Pour all ingredients into a bowl.
2. Whisk together.
3. Put into a lidded container and store in refrigerator.

Cinnamon Rolls from refrigerated potato dough

For Barry’s birthday rolls, I used the same dough used to make Cheesy Onion Rolls.  I made the dough the night before and then made the rolls early this A.M. The dough is soft and easy to shape; the rolls are soft and tender with a crisp bottom resulting from brown sugar-butter caramelization. He ate two!

Note Dough can be made, shaped and then baked in a matter of a few hours, or refrigerate it immediately after mixing and put in the refrigerator overnight to rise.  and then shaped the next dayNote: Refrigerate the dough immediately after mixing, not after a rise. Allow the dough to warm up a little before  shaping and baking.

It may sound odd but I swiped the top of each ready-to-bake roll with a small dollop or mayonnaise —this was a procedure used in the Cheesy Onion Rolls and it creates a soft top. Since mayo is essentially an egg and oil mixture, think of it as a fancy egg wash! 

 

Cinnamon Rolls from refrigerated potato dough  Makes 10 very large or  12 to 13 large

Yeast Dough:

1 cup very warm water (120 to 130° F)

2 tablespoons potato flakes (instant mashed potatoes)

1/4 cup granulated sugar

1 1/2  teaspoons salt

1 egg beaten

1/2 cup (1/2 stick) butter 

1 tablespoons yeast (instant)

3 to 3 1/2 cups all-purpose flour

 

Dough instructions:

1. Stir together the water, potato flakes, sugar and salt. 
   
2. Add egg and softened butter; mix.
   
3. Add yeast mixed with 1 1/2 cups flour; beat with mixer on high speed. Add remaining flour 1/2 cup at a time until a soft but kneadable dough is formed. 
4. Knead well. (I headed for about 5 to 6 minutes.)
5. Place in a sealable plastic bag that has been drizzled inside with oil (or if planning to shape immediately, place dough in oiled bowl.
6. Place sealed bag in the refrigerator overnight . (or is planning to shape immediately, allow dough to double in bulk—about an hour in a warm place.) For refrigerator dough -- take bag of dough out of refrigerator for about 30 to 45 minutes prior to baking and then proceed with shaping. 

Cinnamon Filling:

1/2 stick (1/4 cup) butter, softened

3/4 cup loosely packed brown sugar

1 tablespoon ground cinnamon

1/3 cup soft raisins (plump by adding a little water if dry; allow to set then drain and pat dry)

1/3 cup chopped pecans 

About 3 tablespoons mayonnaise 

-------
Butter cream or cream cheese icing

To shape and finish the rolls:

1. Punch down dough. Roll into a 16” x 12” rectangle.
2. Spread with softened butter; sprinkle evenly with brown sugar. Sprinkle with raisins and pecans.
   
3. Starting at one long side, roll up tightly, pinching seam to seal.
4. Cut thick slices (about 1 1/2") and place on parchment or silicon lined baking sheet about 2” apart.(To make 12 to 13 rolls (vs. 10) - stretch the log slightly before cutting.) 
   
5. Press buns to flatten to about 3/4" thick.
   
6. Cover and let rise in warm place until doubled in size (about 1 hour).
7. Swipe a dollop of mayonnaise over the top of each bun (about 1/2 to 1 teaspoon) and tuck under any ends that might have come loose.
   
8. Bake at 350°F for 20 to 25 minutes or until lightly brown.
9. Cool on racks.
   
10. Glaze with butter cream of cream cheese icing when cool.

Recipe without photos . . .

Cinnamon Rolls from refrigerated potato dough  Makes 10 very large or 12 to 13 large

Yeast Dough:

1 cup very warm water (120 to 130° F)

2 tablespoons potato flakes (instant mashed potatoes)

1/4 cup granulated sugar

1 1/2  teaspoons salt

1 egg beaten

1/2 cup (1/2 stick) butter 

1 tablespoons yeast (instant)

3 to 3 1/2 cups all-purpose flour

 

Dough instructions:

1. Stir together the water, potato flakes, sugar and salt. 
2. Add egg and softened butter; mix.
3. Add yeast mixed with 1 1/2 cups flour; beat with mixer on high speed. Add remaining flour 1/2 cup at a time until a soft but kneadable dough is formed. 
4. Knead well. (I headed for about 5 to 6 minutes.)
5. Place in a sealable plastic bag that has been drizzled inside with oil (or if planning to shape immediately, place dough in oiled bowl.
6. Place sealed bag in the refrigerator overnight . (or is planning to shape immediately, allow dough to double in bulk—about an hour in a warm place.) For refrigerator dough -- take bag of dough out of refrigerator for about 30 to 45 minutes prior to baking and then proceed with shaping. 

Cinnamon Filling:

1/2 stick (1/4 cup) butter, softened

3/4 cup loosely packed brown sugar

1 tablespoon ground cinnamon

1/3 cup soft raisins (plump by adding a little water if dry; allow to set then drain and pat dry)

1/3 cup chopped pecans 

About 3 tablespoons mayonnaise 

-------
Butter cream or cream cheese icing

To shape and finish the rolls:

1. Punch down dough. Roll into a 16” x 12” rectangle.
2. Spread with softened butter; sprinkle evenly with brown sugar. Sprinkle with raisins and pecans.
3. Starting at one long side, roll up tightly, pinching seam to seal.
4. Cut thick slices (about 1 1/2") and place on parchment or silicon lined baking sheet about 2” apart. (To make 12 to 13 rolls (vs. 10) - stretch the log slightly before cutting.)
5. Press buns to flatten to about 3/4" thick.
6. Cover and let rise in warm place until doubled in size (about 1 hour).
7. Swipe a dollop of mayonnaise over the top of each bun (about 1/2 to 1 teaspoon)  and tuck under any ends that might have come loose.
8. Bake at 350°F for 20 to 25 minutes or until lightly brown.
9. Cool on racks.
10. Glaze with butter cream of cream cheese icing when cool.

Chicken Barley Soup

Chicken soup may food for the soul but adding barley makes it even more hearty and healthy. Barley, a whole grain, adds fiber, vitamins and minerals.  And, this soup is versatile --- I added leftover red and yellow bell peppers this time but frozen peas and fresh spinach would be great additions, too (both the frozen peas and fresh spinach should be added near the end of the cooking period.)

We served this yummy soup with 40-Minute Everything Bagel Dinner Rolls/Buns — a great combination on a cold, winter night.

Pearl barley (pictured below) will usually expand to 3 1/2 times its volume when cooked.

 

Chicken Barley Soup     4 servings

1 tablespoon olive oil

2 large carrots peeled and chopped

1 rib celery finely chopped

1/2 medium onion finely chopped

1/2 red or yellow pepper, diced (optional) 

2 to 3 teaspoons minced garlic

4 to 5+ cups low sodium chicken broth

2 chicken boneless, skinless breasts

1/2 cup pearl barley rinsed 

2 sage leaves or about 1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a large Dutch oven or soup pot, heat oil over medium-high heat.

2. Add carrots, celery, onion and peppers; cook until onion is translucent, about 5 minutes, stirring often. Add garlic near the end.
3. Add 4 cups broth, chicken breasts (raw and whole), barley, sage, salt and pepper.

   
4. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45 to 60 minutes, adding addition 1 cup+ broth if needed.
5. Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.

Recipe without photos . . .

Chicken Barley Soup     4 servings

1 tablespoon olive oil

2 large carrots peeled and chopped

1 rib celery finely chopped

1/2 medium onion finely chopped

1/2 red or yellow pepper, diced (optional) 

2 to 3 teaspoons minced garlic

4 to 5+ cups low sodium chicken broth

2 chicken boneless, skinless breasts

1/2 cup pearl barley rinsed 

2 sage leaves or about 1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a large Dutch oven or soup pot, heat oil over medium-high heat.

2. Add carrots, celery, onion and peppers; cook until onion is translucent, about 5 minutes, stirring often. Add garlic near the end.
3. Add 4 cups broth, chicken breasts (raw and whole), barley, sage, salt and pepper.

4. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45 to 60 minutes, adding addition 1 cup+ broth if needed.
5. Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.

40-Minute Everything Bagel Dinner Rolls/Buns - fresh, fluffy, flavorful, fast

This is same amazing recipe I use to make 40-Minute Hamburger Buns and 40-Minute Hot Dog Buns. It’s an easy recipe that is  adaptable. For this version I did use about 1 cup of whole wheat flour, made smaller buns (16 vs. 12) and topped the buns with my homemade version of Everything Bagel Seasoning (recipe included below). They could be topped with other favorite seeds or nuts; cheese and jalapeno slices could be added to the dough or leave off toppings for a plain roll.  

These buns are fresh, fluffy, flavorful and fast to make!

40-Minute Everything Bagel Dinner Rolls/Buns   Makes16 buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil, such as canola

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.)

Egg wash (1 egg mixed with a teaspoon of water) 

Everything Bagel Seasoning (mix recipe included below)

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point). 
   
4. Turn onto a floured surface and knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment, about 3 to 5 minutes. 
   
5. Do not let rise. Divide into 16 pieces; shape each into a ball. 
   
6. Place about 3” apart on greased or sprayed baking sheets and flatten slightly to prevent an overly puffed bun. 
   
7. Brush rolls with egg wash and sprinkle with Everything Bagel Seasoning.  
8. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
9. Bake until golden brown, 8 to 12 minutes. 
10. Remove from pans to wire racks to cool.
    
    
    

    

Everything Bagel Seasoning Mix – mix the following to combine; store at room temperature

2 tablespoons sesame seeds

2 tablespoons poppy seeds

1 tablespoon dried onion flakes

1 teaspoon dried garlic flakes

1 teaspoon kosher or coarse sea salt

1/4 teaspoon red pepper flakes, optional

Recipe without photos . . .

40-Minute Everything Bagel Dinner Rolls/Buns   Makes16 buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil, such as canola

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.)

Egg wash (1 egg mixed with a teaspoon of water) 

Everything Bagel Seasoning (mix recipe included below)

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point). 
4. Turn onto a floured surface and knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft.
5. Do not let rise. Divide into 16 pieces; shape each into a ball. 
6. Place about 3” apart on greased or sprayed baking sheets and flatten slightly to prevent an overly puffed bun. 
7. Brush rolls with egg wash and sprinkle with Everything Bagel Seasoning.  
8. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
9. Bake until golden brown, 8 to 12 minutes. 
10. Remove from pans to wire racks to cool.

Everything Bagel Seasoning Mix – mix the following to combine; store at room temperature

2 tablespoons sesame seeds

2 tablespoons poppy seeds

1 tablespoon dried onion flakes

1 teaspoon dried garlic flakes

1 teaspoon kosher or coarse sea salt

1/4 teaspoon red pepper flakes, optional

Multi-seeded Almost No-Knead Bread

Chock-full of oats and seeds, and a combination of whole wheat and all-purpose flours, this bread is PACKED WITH FLAVOR and NUTRITION. It is actually a blend of some of my favorite parts of other recipes.

Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
   
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Recipe without photos . . . Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Fish Florentine

A bed of lightly creamed spinach that’s studded with red peppers creates the based for seared white fish. It’s a colorful, mostly healthy entrée with a delicious combo of flavors. The recipe comes from Skinny Taste blog and was recommended by my sister Marla Payne.

Original recipe serves four but I cut it down for two. Think I might add some onions next time.

Although this recipe is relatively easy, it requires two pans so two cooks are ideal. In our case, I prepared the creamed spinach in one while Barry seared the fish in another. 

 

Fish Florentine      Yield: 2 servings 

1 tablespoon olive oil (divided use)

1/2 tablespoon salted butter (divided use)

1/2 cup red bell pepper, chopped

1 clove garlic, minced

About 4 to 5 ounces fresh baby spinach

2 oz. cream cheese

2 tablespoons half-and-half

1 heaping tablespoon grated Parmesan cheese

2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

Kosher salt

Coarse black pepper

1. For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
   
3. Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
   
4. For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place in the HOT pan for sear.
6. Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish! 
7. To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish

Recipe without photos . . .

Fish Florentine      Yield: 2 servings 

1 tablespoon olive oil (divided use)

1/2 tablespoon salted butter (divided use)

1/2 cup red bell pepper, chopped

1 clove garlic, minced

About 4 to 5 ounces fresh baby spinach

2 oz. cream cheese

2 tablespoons half-and-half

1 heaping tablespoon grated Parmesan cheese

2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

Kosher salt

Coarse black pepper

1. For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
3. Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
4. For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place in the HOT pan for sear.
6. Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish! 
7. To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Cheesy Onion Rolls

The refrigerator dough used to make these rolls is one of the best ever—it is   and easy to shape. The resulting rolls are tender, fluffy and full of flavor. What I consider to be an ideal recipe! The recipe I used is the one I found on Mennonite Girls Can Cook and it accompanied their version of Cheesy Onion Rolls

This fluffy roll (above) was the perfect accompaniment to last night's Fish Florentine  and as a sausage bun for breakfast (below).

Although I followed the yeast dough recipe, I made some changes to the cheese and onion filling as outlined below. 

 

Dough can be made, shaped and then baked in a matter of a few hours, here’s what the Mennonite Girls say about it as a REFRIGERATOR DOUGH: It keeps well for several days in the fridge in a sealed container.  It is a simple thing to use half the dough for cheesy onion rolls today...and refrigerate the rest to use for cinnamon buns or more onion buns tomorrow (or the tomorrow after that!). Note: Refrigerate the dough immediately after mixing, not after a rise. Allow the dough to warm up a little before shaping baking.

 

FUTURE PLANS . . . 

• Cut the roll into smaller pieces to make at least 24 rolls . . . or even make them smaller.
• Experiment with the fillings – both savory and sweet.

Cheesy Onion Rolls    Makes 20 very large rolls 

Yeast Dough:

2 cups very warm water (120 to 130° F)

1/4 cup potato flakes (instant mashed potatoes)

1/2 cup granulated sugar

1 tablespoon salt

2 eggs beaten

1/2 cup (1 stick) butter 

2 tablespoons yeast (instant)

6 to 6 1/2 cups all-purpose flour

Dough instructions:

1. Stir together the water, potato flakes, sugar and salt. 
   
2. Add eggs, softened butter and mix.
3. Add yeast mixed with 3 cups flour; beat with mixer on high speed. Add remaining flour 1/2 cup at a time until a soft but kneadable dough is formed. 
   
   
   
   
   
   
4. Knead well. (I headed for about 5 to 6 minutes.)
5. Place in a greased bowl.
   
6. Cover and let rise until doubled in bulk. (About an hour in a warm place.)
   

Cheese & Onion Filling:

1 medium onion, diced 

About 1 tablespoon olive oil

2 tablespoons butter, melted

3 cups shredded cheese (I used 1 1/2 cups Cheddar & 1 1/2 cups mozzarella)

1 egg, beaten (for egg wash)

Approximately 1/2 cup mayonnaise 

Filling instructions:

1. Sauté the onion is olive oil until they are tender and lightly browned. Cool. 
2. Assemble the remaining ingredients. 

To shape the rolls:

1. Punch down dough, and divide in half.
2. Roll each half out to form a 16” x 12” rectangle.
3. Brush each piece with half the melted butter; sprinkle each rectangle with half the onion and cheese.
   
4. Beat egg, and brush lightly over long edges.
5. Starting at one long side, roll up tightly, pinching seam to seal.
6. Cut thick slices (about 1 1/2") and place on parchment or silicon lined baking sheet about 2” apart.
   
   
   
7. Press buns to flatten to about 3/4" thick.
   
8. Cover and let rise in warm place until doubled in size (about 1 hour).
9. Brush lightly with beaten egg.
10. Add a dollop of mayonnaise on top of each bun (about 1/2 to 1 teaspoon).
    
11. Bake at 350°F for about 25 minutes or until golden brown.
12. Cool on racks.
    

Recipe without photos . . . Cheesy Onion Rolls    Makes 20 very large rolls 

Yeast Dough:

2 cups very warm water (120 to 130° F)

1/4 cup potato flakes (instant mashed potatoes)

1/2 cup granulated sugar

1 tablespoon salt

2 eggs beaten

1/2 cup (1 stick) butter 

2 tablespoons yeast (instant)

6 to 6 1/2 cups all-purpose flour

 

Dough instructions:

1. Stir together the water, potato flakes, sugar and salt. 
2. Add eggs, softened butter and mix.
3. Add yeast mixed with 3 cups flour; beat with mixer on high speed. Add remaining flour 1/2 cup at a time until a soft but kneadable dough is formed. 
4. Knead well. (I headed for about 5 to 6 minutes.)
5. Place in a greased bowl.
6. Cover and let rise until doubled in bulk. (About an hour in a warm place.)

 

Cheese & Onion Filling:

1 medium onion, diced 

About 1 tablespoon olive oil

2 tablespoons butter, melted

3 cups shredded cheese (I used 1 1/2 cups Cheddar & 1 1/2 cups mozzarella)

1 egg, beaten (for egg wash)

Approximately 1/2 cup mayonnaise 

Filling instructions:

1. Sauté the onion is olive oil until they are tender and lightly browned. Cool 
2. Assemble the remaining ingredients. 

To shape the rolls:

1. Punch down dough, and divide in half.
2. Roll each half out to form a 16” x 12” rectangle.
3. Brush each piece with half the melted butter; sprinkle each rectangle with half the onion and cheese.
4. Beat egg, and brush lightly over long edges.
5. Starting at one long side, roll up tightly, pinching seam to seal.
6. Cut thick slices (about 1 1/2") and place on parchment or silicon lined baking sheet about 2” apart. 
7. Press buns to flatten to about 3/4" thick.
8. Cover and let rise in warm place until doubled in size (about 1 hour).
9. Brush lightly with beaten egg.
10. Add a dollop of mayonnaise on top of each bun (about 1/2 to 1 teaspoon).
11. Bake at 350°F for about 25 minutes or until golden brown.
12. Cool on racks.