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.
Rolled with savory fillings.
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…
A Savory and Happy Thanksgiving.
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.
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.
Cut along edge with scissors. Press roll into edge and seal. With scissors cut roll into ¾ inch pieces.
Place cut rolls into mini-muffin cups. Add extra shredded Parmesan topping.
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
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.
At upper edge of dough layer Italian Giardiniera and dot with dried cranberries.
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 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.
It gets better,and better, WOW! I want to try this great idea, and the possibilities…Mamma Mia, mangia, mangia…forget the turkey, more magic bread please….
Wow, this is great! I never thought about those two combos, but sounds yummy. Love savory foods! Happy Thanksgiving!!!