This recipe graces the cover of April's Bon Appetit. It's made in a food processor which makes it a snap and really fun to put together. The dough does an over-night slow rise in the frig, perfect for a weekend brunch. I made it a second time using the dough base and substituting pesto, parmesan and prosciutto for a savory filling.
Yumm. This blog is motivating me. What to make next?
ReplyDeleteRight? This is so exciting!
DeleteI'll be over in 5. No seriously, I'm standing on your porch.
ReplyDeleteI'll let you know when the next batch is ready!
DeleteThis sounds so good!! I am super into baked goods lately. :-)
ReplyDeleteRecipe for anyone who wants it!
ReplyDelete