The Dough's On Ice

IN THE KITCHEN

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Smells are powerful things. Just a whiff of a familiar scent can trigger a flood of memories.

One of the best scents in the world for me is the smell of bread baking.

Thanks to advances in commercially frozen bread dough, getting that scent wafting through the house is no longer a major undertaking.

The company that makes Rhodes Bake-N-Serve products sent the newspaper a whole collection of recipes that sound delicious. Here are some of the more intriguing:

Soup Bowls

1 loaf Rhodes bread dough, thawed but still cold

1 egg, beaten

Cut loaf into thirds. Form each third into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup, using torn pieces from hollow for dipping.

For larger bowls, cut loaf in half.

Homemade pizza is almost as easy as take-out with Rhodes Texas Rolls.

Deep Dish Pizza

8 Rhodes Texas rolls, thawed and risen

3/4 cup pizza sauce

2 cups grated mozzarella cheese

Suggested toppings: pepperoni, browned sausage, diced onions, sliced green peppers, sliced mushrooms, sliced olives, diced tomatoes.

Press dough into a ball. Roll into a 14-inch circle. Place into a 12-inch deep dish pizza pan sprayed with non-stick cooking spray. Let rise 30 minutes. Prebake crust at 400 degrees for 10 minutes. Spread pizza sauce over crust, add desired toppings, top it all with cheese. Bake at 350 degrees for 15 to 20 minutes until cheese is melted and bubbly.

BBQ Chicken Pizza

6 Rhodes Texas Rolls, thawed and risen

6 ounces of boneless, skinless chicken breasts, diced

1/2 yellow onion, chopped

1 cup of barbecue sauce, divided

1/2 green pepper, thinly sliced

1/2 red pepper, thinly sliced

1/2 cup sliced mushrooms

1 small tomato, diced

1 cup grated mozzarella cheese

Cook chicken and onion in 1/2 cup of barbecue sauce until chicken is no longer pink. Set aside. Press rolls together to form a ball. Roll into a 13-inch circle. Place on a 12-inch pizza pan coated with non-stick cooking spray. Bake at 350 degrees for 10 minutes

Spread with remaining barbecue sauce, top with chicken and onion mixture, peppers, mushroom and tomato. Sprinkle with cheese. Bake at 350 degrees for 10 to 15 minutes.

Walnut Gorgonzola Pizza

6 Rhodes Texas Rolls, thawed and risen

1 cup walnut pieces

1 tablespoon olive oil

2 or 3 medium red onions, sliced

1 teaspoon sugar

salt and pepper to taste

1 cup crumbled Gorgonzola cheese

1 tablespoon olive oil

Press rolls together and form a ball. Roll into a 13-inch circle and place on a 12-inch pizza pan coated with non-stick cooking spray. Cover with plastic wrap and set aside. Heat oil in a skillet. Sprinkle with sugar, add onions and cook slowly, stirring frequently, about 20 minutes or until golden brown. Season with salt and pepper. Spread onions over prepared pizza dough. Spread little chunks of Gorgonzola over the onions, then sprinkle with walnuts.

Brush edge of crust lightly with olive oil. Bake at 425 degrees for 12 minutes or until crust is golden and walnuts are toasty. It can also be made into two, six-inch pizzas.

German Chocolate Pizza

6 Rhodes Texas Rolls, thawed and risen

1 cup milk chocolate chips

1 cup shredded coconut

1 cup chopped pecans

14-ounce sweetened condensed milk

Press rolls together and form a ball. Roll into a 13-inch circle and place on a 12-inch pizza pan coated with non-stick cooking spray. Bake at 400 degrees for five minutes. Layer pre-baked crust with chocolate chips, coconut, pecans and condensed milk. Bake at 350 degrees for 20 minutes.

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