Cheese Thins Food

CHEESE THINS

Steps:

• Measure first 7 ingredients into bowl.
• Stir well Add cooking oil and water Mix until you can form a ball.
• Cover and let stand 20 minutes.
• Divide into 4 portions.
• Roll 1 portion paper thin on a lightly floured surface.
• Cut into 8 wedges, Arrange on ungreased baking sheet.
• Bake in 375F oven for about 10 mins until browned and crisp.
• Repeat for remaining dough.

THIN-CRUST CHEESE PIZZA

Steps:

• Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
• Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.

THUNDER CHEESE APPETIZER

Steps:

• Mix all ingredients, except pepper jelly, in a medium bowl until well combined.
• Line a pie plate with wax paper. Spread mixture into pie plate, cover with another sheet of wax paper, and pat down until flat and evenly distributed.
• Refrigerate overnight, or for several hours.
• Remove top layer of wax paper, invert on serving platter or plate, then remove remaining layer of wax paper.
• Spread pepper jelly over top. Serve with wheat thins or other crackers.

THE CHEESE THING

Steps:

• Cook pasta according to package directions. Drain.
• Stir together pasta, margarine, cheese, diced tomatoes, sugar, and salt. Place in a 9 x 13 inch pan.
• Bake at 400 degrees F (205 degrees C) for 40 to 60 minutes. The pasta will stick up and brown slightly, so you may want to cover with foil.