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Not As Good As Pork Cracklins

misadventures in cooking

Saturday, December 18, 2004


I clipped this from Gourmet and have made it several times. I'm going to have to find a new dough though. The one I have been using has... of course... Partially Hydrogenated Oil.

Tonight, Eric and I had fun doing these together. I rolled the dough, he assembled, I rolled up the stromboli, he brushed with egg and slashed. mmm...


At 12/18/2004 8:16 PM, Blogger Sheri said...

Those look so good! Kind of like calzone? What kind of wine did you have?

At 12/18/2004 8:47 PM, Blogger Amy said...

Sort of like a calzone, but rolled up instead of turned over, if that makes sense.

Some leftover Rosenblum Vintner's Cuvee.


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