Three Meat Calzone

Three-Meat Calzone

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.

6	ounces  thinly sliced salami
2	ounces  pepperoni , thinly sliced
1	cup  ricotta cheese
1/2	cup  grated Parmesan cheese
1/2	cup  chopped fresh basil
2	tablespoons  extra-virgin olive oil
	Flour for dusting work surface
1	(1-pound) ball ready-made pizza dough
4	ounces  capicola , thinly sliced
8	ounces  mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

Tick Tock Orange Sticky Rolls

Tick Tock Orange Sticky Rolls

Serves 8

Don't let the buns sit in the pan for more than 5 minutes after baking. The glaze will begin to harden and the buns will stick.

Orange Glaze
1/2	cup  frozen orange juice concentrate , thawed
1/4	cup  packed light brown sugar
1/4	cup  granulated sugar
3	tablespoons  unsalted butter
Orange-Cinnamon Filling
1/2	cup  packed light brown sugar
1/4	cup  granulated sugar
2	teaspoons  ground cinnamon
1	teaspoon  grated orange zest
1/8	teaspoon  ground cloves
1/8	teaspoon  salt
1	tablespoon  unsalted butter , melted
Biscuit Dough
2 3/4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  granulated sugar
2	teaspoons  baking powder
1/2	teaspoon  baking soda
1/2	teaspoon  salt
6	tablespoons  unsalted butter , melted
1 1/4	cups  buttermilk

1. For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.
2. For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.
3. For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.
4. Roll dough into 12 by 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
5. Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.

Ultimate Cinnamon Buns

Ultimate Cinnamon Buns

Makes 8 Buns

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Dough
3/4	cup  whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
3	large  eggs , room temperature
4 1/4	cups  all-purpose flour
1/2	cup  cornstarch
1/2	cup  granulated sugar
1 1/2	teaspoons  salt
12	tablespoons (1 1/2 sticks)  unsalted butter , cut into 12 pieces and softened
Filling
1 1/2	cups  packed light brown sugar
1 1/2	tablespoons  ground cinnamon
1/4	teaspoon  salt
4	tablespoons  unsalted butter , softened
Glaze
4	ounces  cream cheese , softened
1	tablespoon  whole milk
1	teaspoon  vanilla extract
1 1/2	cups  confectioners' sugar

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Scoop and Bake Dinner Rolls

Scoop-and-Bake Dinner Rolls

Makes 12

In step 3, use an ice cream scoop to transfer the sticky batter to the muffin tin.

2 1/4	cups  all-purpose flour
1/4	cup  sugar
1	teaspoon  salt
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
1	cup  water , heated to 110 degrees
6	tablespoons  unsalted butter , softened
1	large egg

1. Adjust oven rack to middle position and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Grease muffin tin.
2. Whisk 1 1/4 cups flour, sugar, salt, and yeast in large bowl. Whisk in water, butter, and egg until very smooth, about 2 minutes. Add remaining flour and mix with rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter has doubled in size, about 30 minutes.
3. Remove batter from oven and heat oven to 375 degrees. Punch dough down. Scoop batter evenly into muffin tin. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches rims of muffin cups, about 15 minutes. Remove plastic and bake until rolls are golden, 14 to 18 minutes. Serve. (Rolls can be stored in an airtight container at room temperature for 3 days.)
Make Ahead: After being covered with greased plastic wrap in step 3, the batter can be refrigerated in the muffin tin for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 minutes before proceeding with the recipe.

Quaker Bonnet Biscuits

Quaker Bonnet Biscuits

Makes 18

To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

1	cup  whole milk
1	large egg
1	package   rapid-rise yeast or instant yeast
4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  sugar
1 1/2	teaspoons  table salt
8	tablespoons  unsalted butter (1-stick), cut into 1/2-inch pieces and chilled, plus 1 additional tablespoon, melted (for assembling biscuits)

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.
2. Stir milk, egg, and yeast together in large measuring cup until combined.
3. Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.
4. Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 in the photos, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.
5. Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm.

Parmesan-Garlic Biscuits

Parmesan-Garlic Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.

2	cups  all-purpose flour
2	teaspoons  sugar
2	teaspoons  baking powder
1/2	teaspoon  table salt
1/2	teaspoon  ground black pepper
1	cup  grated Parmesan cheese
2	cloves  garlic , minced
1 1/2	cups  heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 3/4 cup cheese, garlic, and pepper. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Crispy Garlic Bread

Crispy Garlic Bread

Makes 12 slices

For the smoothest texture, grate the garlic cloves on a rasp-style grater.

12	tablespoons  (1 1/2 sticks) unsalted butter , softened
4	cloves  garlic , grated (see note) or minced
1/4	teaspoon  sugar
1/4	teaspoon  salt
1/4	teaspoon  pepper
12	(1-inch) slices  Italian bread

1. MAKE PASTE Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Using fork, beat butter, garlic, sugar, salt, and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
2. TOAST BREAD Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.
Freezer-Ready Garlic Bread After spreading the bread with the butter mixture in step 1, freeze the slices on a large plate until firm, about 15 minutes. Transfer bread to zipper-lock freezer bag and freeze for up to 1 month. To serve, bake as directed, adding 2 to 5 minutes to cooking time.