I recently received the latest issue of Everyday Food in the mail and was excited to see the section titled “Pizza Dough Desserts”…yum! I stopped by good old Trader Joe’s to pick up 99¢ pre-made pizza dough – what a steal! This weekend I tried out two recipes: Rosemary Focaccia and Brown Sugar and Pecan Sticky Buns.
The focaccia was sooo easy – just knead in some fresh, chopped rosemary (I used about a tablespoon for a pound of dough), let rise for a couple hours, spread on a cookie sheet, brush with butter&olive oil, bake for 30 minutes at 350 degrees.
The rosemary added the perfect amount of flavor, and the butter made it perfectly golden and crisp!
You really can’t beat three ingredients!
And then, I made: the. yummiest. ooey-gooeyest. sticky buns. ever. Extreeeeeme close up:
I really don’t have any words. My house smells like Cinnabon. Here’s the recipe (adapted from Everyday Food, Issue 70):
flour, for work surface
2 pounds pizza dough
1 cup plus 6 tablespoons unsalted butter @ room temp
1 cup packed brown sugar
1 1/2 cups chopped pecans
1/2 teaspoon coarse salt
1/2 teaspoon cinnamon
maple syrup, for drizzling
1. On a floured work surface, roll dough to a 10×18 inch rectangle. Dot upper two-thirds of dough with one cup butter, then fold remaining third up. Fold top down, like you fold a letter. Roll again into a 10×18 inch rectangle. Refrigerate for an hour.
2. Mix brown sugar, pecans, salt, and cinnamon in a bowl. Dot dough with remaining butter, then sprinkle the brown sugar mixture on top. Roll the dough up, long ways, then cut in to twelve buns.
3. Preheat oven to 350 degrees. Coat a muffin pan with cooking spray and place each piece of dough in the pan. Drizzle with a small amount of maple syrup. Bake for 30-35 minutes, or until golden brown. Remove from pan and serve warm.
A nice warm treat for a cold, yucky week ahead of us!