In Asparagus to Zucchini, there is a recipe for Blue Cheese Kale Roll-Ups that caught our eye. While the idea of using store-bought bread rolled out into thin sheets of carbohydrate to wrap up the cheese-kale mixture as a shell wasn’t so thrilling, but the cheese-kale mixture was enticing. Our original idea was to make calzones, but this was dismissed in favor of a more stromboli-type savory pastry.
So, as has been discussed in other posts, our dough tends to be very wet and sticky. Add too much flour and it becomes hard as a rock. We’re working on trying to fix that, but we work with what we’ve got now. So, if the dough shown in the picture above was normal, smooth, gluten-y dough, it might have happily stretched and cover those delicious fillings, and all would have been great. But what really happened…
We made a dough boat! I was a little sad that it wasn’t anything pretty, or even closed on top. The dough just kinda went ‘meh, I think I’ll slowly, oozingly pool near the bottom’. But, we saved it. See that cheese on top?
To quote Laura:
It turns a faux-pas into a fa-pow!
Yes, it saved our mangy looking savory pastry, and made it look intentional! After it was baked for about 15 minutes at 450F, we pulled out our hot, golden-brown, slightly cheese-leaky dinner, and enjoyed it immensely with some pureed roasted tomatoes.
Any good failures out there recently? We’ve had a string of tasty failures, dinners that are not pretty to look at, but are yummy-in-the-tummy to eat. Any favorite foods that are less than gorgeous?