Cranberry Savories… Artichoke. Anchovy. Italian Giardiniera. Parmesan…NOSH.

Savories

Savory is about flavor and bouquet. Relish and chew. Subtle and soulful, pungent with zip.

One savory recipe with delicate silky artichoke and essence of Parmesan, the other with salty anchovy and piquant Italian Giardiniera. Both with a touch of sweet-tart, dried cranberry tang.

Voila! A Holiday Nosh.

The dough is Mama Mic’s Magic Dough posted 10-12-2010. But you can also use pre-made dough. Just don’t tell Mama.

Mama Mic’s Magic Dough

Rolled with savory fillings.

Gather The Flavors

A basic savory recipe to adapt.

The combination’s are the fun!

Wide-open to creative expression…Prosciutto. Hearts of Palm. Pesto. Provolone. Salami. Olive. Onion…

Cranberry Savories

A Savory and Happy Thanksgiving.

Artichoke Cranberry Parmesan Savory

Artichoke Cranberry Parmesan Savory

Filling for 24 mini-muffins

1 cup artichoke hearts, sliced

3/4 cup Parmesan cheese, shredded

1/3 cup dried cranberries

1 tablespoon Chili Pepper Avocado Oil (optional) adds a jolt of South of the Border spicy

Vegetable oil spray

Mini-muffin tins

Preheat oven375°F.  Spray mini-muffin pan.

Artichoke Leaves, Sprinkled with Parmesan, Dotted With Cranberries

When dough is ready divide into 3 disks.

Roll one disk into a rectangle. Each rectangle with make 24 savories.

Brush with chili pepper avocado oil if desired.

At upper edge of dough layer artichoke slices, sprinkle liberally with Parmesan cheese and dot with dried cranberries. Roll dough over itself. Repeat another layer.

Artichoke,Cranberry, Parmesan And Seal

Cut along edge with scissors. Press roll into edge and seal. With scissors cut roll into ¾ inch pieces.

Cut With Scissors

Place cut rolls into mini-muffin cups. Add extra shredded Parmesan topping.

Parmesan Shred Tops

Let rolls rise in mini-muffin tins for 30 minutes longer.

Bake on middle shelf of oven for 25-30 minutes.

They probably won’t make the first plate.

Anchovy Cranberry Giardiniera

Anchovy Cranberry Italian Giardiniera Savories

1 jar anchovy fillets, break into 1/2 inch pieces ( left-overs for Caesear Salad?)

1/2 cup Italian Giardiniera

1/4 cup dried cranberries

Vegetable spray. Mini-muffin tin.

Preheat oven 375°F.  Spray mini-muffin tins.

Roll one disk into a rectangle.

Row Of Giardiniera

At upper edge of dough layer Italian Giardiniera and dot with dried cranberries.

Anchovy A Seperate Layer

Roll.

Add one layer of anchovy fillets.

Roll.

Press, roll and seal. Cut along the edge with scissors, then cut roll into ¾ inch pieces. Place in mini-muffin tins.

Let rolls rise in mini-muffin tins for 30 minutes longer.

Bake on middle shelf of oven for 25-30 minutes.

Remove from mini-muffin tins and dip in Double-Dip Orange Glaze.

Double-Dip Savory Tops into Orange Zest Glaze

Double-Dip Orange Zest Glaze

½ cup confectioners sugar

½ fresh orange juiced

zest of fresh orange

In small bowl mix sugar, orange and zest. I like using the zest with the anchovy because the zest in the glaze covers the funny little hairs of anchovy bones. (That didn’t sound right… but when you see it you’ll know what I mean.) Dip tops of savories into glaze, rest and dip again.

Anchovy Giardiniera Savory

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