Who wants to help me for a chance of up to 12 points? Please I need help.?

Question

I got NO answers for my last question, so I will ask AGAIN after 15 minutes. Does anybody have a cheap and simple plain dough recipe that I can make crispy and then fill with tomatoes, sour cream, and stuff then heat again so they are nice and crispy, when you bite into them you get a tasty creamy surprise inside?

Thanks, I settled on pizza dough and people finally answered my question. Thanks everyone! I'll try all of these dough recipes if I can.

Answer 1

i dont have a recipe for that but have you tried the dough that are pre made in the store theres fello dough not sure of spelling that sounds like it might work you have to layer it on good luck sounds great

Answer 2

I don't really have an stupendous answer, but you can always go to the frozen section of the market & buy phillo (phyllo) dough. It is baked up crispy, yet flaky, and it would taste very good with what you describe.

You also might try tortillas, or the canned rolls in the refrigerated section.

Sorry this isn't too much help, but just a thought....if it's fancy, add some lobster meat, shrimp, or crab. If not, then spice it up with salsa and meat for a south of the border kind of treat.

Answer 3

Honestly, I didn't answer you the first time, because I'm not very expirienced when it comes to making doughs. But, I will try to help you out since you have been so persistant.
Savory Dough
5 ounces all-purpose flour (1 1/4 c.)
1 1/2 ounces fine yellow cornmeal (1/3 c.)
1 teaspoon sugar
1 1/4 teaspoons kosher salt
3 ounces unsalted butter, cut itto cubes and chilled
3 tablespoons olive oil
2 fluid ounces ice water

# mix the dry ingredients in the bowl of your food processor, or in a large bowl.
# Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
# Add the ice water (in the savory dough, the ice water and the olive oil) all at once and mix just until the dough starts to come together.
# Gather the dough in your hands and shape into a disk- don't worry if you see large streaks of butter- they are supposed to be there.
# Wrap in plastic wrap and chill for at least an hour before rolling out.


To tell you the truth.........I've never heard of a dough that you could bake THEN stuff. You have to stuff, and bake. Try basting the outside of the shell with unsalted butter. It should give you a crisp texture.
It sounds to me like you want almost a calzone. In that case, you simply use pizza dough.

Pizza Dough
2 packages fast rising yeast
2 cups water (90 degrees)
2 tablespoons sugar
2 teaspoons salt
4 tablespoons olive oil
1/2 cup salad oil
1/3 cup grated parmigiano
6 cups flour



1. In a medium bowl combine water, yeast, sugar, and salt.
2. Let sit until foam appears on the top.
3. In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
4. With the whip attachment, beat for 10 min.
5. Clean and remove the whip attachment and add the remaining flour and cheese.
6. With the dough hook attachment in place, slowly pulse the mixer on and off untill the flour is incorporated.
7. continue kneading on medium speed for 10-12 min or untill the dough is smooth and no longer clings to the sides of the mixer.
8. If you need to add more flour do so 1 tablespoon at a time untill the dough is no longer sticking to the sides.
9. Transfer the dough to a large, oiled, bowl and cover with plastic wrap.
10. place in a warm location and allow to rise for one hour or untill doubled in size.
11. Punch down dough and allow to rise a second time.
12. After the second rise the dough is ready to be divided and rolled, or stored in the freezer.

Answer 4

I don't know if this will fit the bill, but have you tried phyllo dough? It is in the freezer section usually in a long box. You would use several layers, wrap around the filling on a cooking sheet, then brush the top with plenty of butter or other wet flavoring to keep it from drying completely. When it bakes, the layers separate slightly and you get a flaky effect, which is sort of crunchy and sort of soft near the filling ingredients. This dough is what you use to make the Greek dessert baklava, in case you're wondering, but I used it to make a layered tart as well. I don't know if it will suit your needs but I thought I'd suggest it!
Cheers!

Answer 5

Try using puff pastry dough - it is in the freezer section...defrost it at room temp for a few hours before using. It is very easy to work with, just wrap up all your goodies inside of it and crimp the edges so the stuffing does not come out while baking. I think you can brush the top with a little egg white or melted butter, but this may not be necessary as it has a lot of butter/fat in it and naturally should crisp up to a golden brown.
Or, try an empanada recipe - just replace the filling with your choices...Any food site has those recipes....
epicurious.com
foodtv.com
Good Luck!!!

Answer 6

I was wondering if you wanted a thicker outside like a gordita...or something thin? Please answer, and I could probably help. Here is a recipe for sopapillas. They are very good.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.


You can fill them with just about anything.

Answer 7

Yum, sounds delicious! Use a basic flour tortilla recipe (e.g., http://www.recipecottage.com/mexican/flour-tortillas05.html), experiment with different ones on the net if you don't like this one. Tortilla dough would be great soft or crispy and tortillas are able to be reheated without affecting their taste (e.g., have you ever had a Mexican Pizza at Taco Bell? They fry a flour tortilla for the pizza base and then just reheat while melting the cheese before serving).

Answer 8

If your looking for something to be twice baked I wouldn't go for a plain dough, Look up a pastry dough recipe or even easier run to the store and get a good ready made pie crust roll in out and cut it to size you need, ready made pie crusts or pastry dough is relatively inexpensive and available at any major chain grocery store. Pastry dough is a toughie for a inexpirenced cook TRUST ME on this one. Good Luck!!

Answer 9

I know... I do use this alot when baking, you need pastry dough or some of the pizza doughs that they sell in the market not that cheap but easy! I wish i could remember what the best one was, but all pretty good, (Pillsbury?) You can shape to any size. Play with it , this will work, Good luck, Prisilla*

Answer 10

In a sauce pan on medium heat add
1/2 block of cream cheese
2 Tbls sour cream

In a toaster oven or oven on broil place a flour tortilla until it puffs up and is brown on the outside flip sides if broiling in oven.

Place chopped tomatoes and parsley, green onions, cucumbers or whatever fillings you desire in the warmed sour cream and fill the shell.
Keep an eye on the shells as they brown quickly.
You can also heat up tomato paste, garlic, olive oil, Italian seasoning, onions and pepperoni, hamburger meat, sausage meat, ham and then add shredded mozzarella cheese to make a pizza pocket in the shells.