Gouda Cheese Puffs and Holiday Snack Boards

The countdown is on. It’s two days until we all stuff our faces full of dressing, pie, and turkey (jk, we’re all just here for the sides), and I am so ready. I guess there’s people in America who don’t get into the communal tradition of a shared table and breaking bread, but, if you didn’t already guess, I am so here for any reason to pile my plate full of carbs and stare across the spread at a bunch of faces I love.

For a family-focused baking blogger, Thanksgiving is my dream day, and I can’t wait to dive in. So if you haven’t already nailed down exactly what you plan to contribute at the holiday feast you’re attending, let me lovingly nudge you in the direction of these gouda cheese puffs and a simple holiday snack board. It’s a cute and yummy way to make a fancy looking spread, and I’m eager to get a few of y’all in the kitchen to make it.

Holiday Snack Boards

So why a holiday snack board? Why these gouda cheese puffs? Thanksgiving may be all about the main event of a turkey plus some fixin’s (that’s Southern talk for side dishes, by the way), but every gathering needs a few appetizers. You can consider these gouda cheese puffs the pre-game to any Thanksgiving supper, and loading them onto a snack board with a spread of other semi-homemade treats is a surefire way to make your guests extra thankful. Let’s start by chatting the ins and outs of the puffs.

These gouda cheese puffs utilize the star shortcut of store-bought puff pastry. The frozen dough is really simple to work with and adds a terrific amount of texture and flavor to whatever baked appetizer you’re making. Here, the dough is loaded up with a buttery onion and thyme saute and then baked under a blanket of Kerrygold Blarney Castle cheese. Yes, it’s as delicious and indulgent as it sounds, and they’re fun to make! Here’s how to do it.

Making the Puffs

First, follow the instructions on your puff pastry to gently and briefly thaw it out. Unfold the sheet and use a 2″ round cookie cutter to trim out rounds of dough. Place them on a prepared baking sheet and then use a second smaller cookie cutter or a pairing knife to score a 1/4″ border around the dough. We do this so that the piled toppings can rest in the middle while the outer 1/4″ can puff and flake in the oven. YUM.

Put the prepared dough in the freezer to keep cold while you prep the rest of the ingredients. Thinly sliced onions cook down with butter and thyme until translucent and barely browned, and Worcestershire sauce and ground mustard are added to the mix for extra flavor. Set the onions aside to cool while you grate the Kerrygold gouda, and then pile it all into the unbaked puff pastry.

Once baked, the outer edge of the pastries are puffed while the interior is rich and ultra-savory. These are best served right after baking and topped with bacon or tomato jam. YUM. In the meantime, you can begin prepping your holiday snack board. Here’s a few details on how to throw one together in a cinch!

The Board:

Feel free to assemble your snack board on any type of serving tray or platter that you have. I like to make sure mine if brimming with lots of goodies, so consider what you plan to put on it while picking a platter. Here I’ve used a slate cheese board, but a fine wood cutting board, ceramic dish, or even a pizza board works splendidly! I’ll link a few favorites here and here and here.

The Snacks:

I like to anchor my snack boards with a few larger staples. Here, the gouda cheese puffs were the main event. I supplemented entirely with store-bought appetizers. Pre-made hummus was gussied up in a pretty dish with an extra drizzle of olive oil and spice. A whipped goat cheese dip that I found at my grocery store also got the royal treatment in a fresh bowl with herbs. Finally, a single block of cheese (I’m looking at you, Kerrygold!) and some peppered salami bulk up the offerings and and add some substance to an otherwise carb-fest. Other great options to consider include veggie dip, pimento cheese spread, a baked wheel of brie, or another kind of salsa or dip.

Once you’ve got some heavy hitters on your board, fill in the gaps. Assorted crackers, cheese straws, sliced baguette, or pita chips are a few of my favorites. Choose varieties that taste good and will add texture to your board. With any remaining space I like to add pickled veggies, olives, bite-sized fruits, or any variety of crudités. Jams, relishes, or a small jar of honey often work well too depending on the elements of your board.

Assembly:

Start your board assembly with the larger items or anything that requires a bowl. It’s easier to fill in with the snack crackers and relishes than it is to try to find a home for a giant cheese log. Start big and work your way smaller. You can garnish your store-bought dips and spreads with fresh herbs or a drizzle of olive oil to make it feel homemade. No one has to know you just threw a bunch of pre-made goods on a tray! If toothpicks, relish forks, or spreading knives are needed for any of your board items, be sure to bring those with you so that your host isn’t left rummaging for them at the last minute. This is supposed to make things easy, remember?

Many thanks to Kerrygold for sponsoring this post! I love to include their cheeses on my board, and it was a happy find that their gouda tasted so great on the gouda cheese puffs. If you’re in need of a last minute addition to your Thanksgiving menus, I hope you’ll include these! I’m incredibly thankful for all your who join in on my baking fun and will certainly be counting you on my gratitude list this year. Happy baking and Happy Thanksgiving!

If you like these gouda cheese puffs you should try:

Cheesy Dinner Rolls

Tomato Olive Rolls

Tomato Galette With Basil Pesto

Butternut Squash Soup

Gouda Cheese Puffs and Holiday Snack Boards

Print Recipe

These gouda cheese puffs are made from flaky puff pastry, sautéed onions, and shredded cheese. Little appetizers with yummy flavor!

Author: Kate Wood
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 12
Category: Appetizer

Ingredients

1 sheet frozen puff pastry, thawed according to package instructions
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 large white onion, sliced thinly (1/8”)
½ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon pepper
1 teaspoon dijon mustard
½ teaspoon Worcestershire
1 egg, lightly beaten, if desired
1 cup shredded gouda cheese
3 tablespoons grated parmesan
1/3 cup bacon jam

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Instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Unfold the puff pastry sheet on the piece of parchment or on a lightly floured counter. Use a 2” round cutter to trim out 12 circles of dough. You may have extra dough- feel free to freeze and save or make a double batch of puffs. Use a smaller round cutter or a paring knife to score a ¼” border around the edge of each pastry circle and prick the inner circle with a fork a few times. Place in the fridge to keep cool while you prep your filling.
In a sauté pan over medium heat, melt the butter and olive oil together. Add the thinly sliced onions and cook, stirring regularly, until the onions are soft and translucent. Add the thyme, salt, and pepper, and continue to cook until the edges of the onions start to get dark. Add the mustard and Worcestershire and stir to combine. Remove from the heat.
If desired, add a teaspoon of water to the lightly beaten egg and use a pastry brush to paint a thin layer of the wash on top of each tart. Divide the sautéed onions among the rounds of , piling a few onions only into the inner circle of each round. Depending on the size of your onion you may have a little leftover. Divide the cheese among the tarts, sprinkling it and the parmesan directly on top of the onions. Bake in the preheated oven for about 15 minutes or until the puffs have risen and the edges are golden. Remove from oven and set aside to cool slightly. Add a teaspoon of the bacon jam to the top of each tart and serve!

Cheddar Apple Pie

6 Comments / Pies and Tarts

My favorite recipes are the ones that evoke memories. Nana’s banana bread. My mom’s baked spaghetti. Mimi’s chicken and dumplings. The foods that come attached with a series of moments or a special person are the ones that I find most comforting. They just taste like home. Since this is the first recipe of the *official* fall season (let’s be honest, I’ve been secretly dreaming of fall via my denim-filled online shopping carts and cozy coffee creamer choices for about a month now), I thought I’d go all out and share a super fallish recipe: cheddar apple pie.

“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen

Apple pie, for me and likely every other Thanksgiving-celebrating American, is an incredibly nostalgic recipe. One of my first real baking experiences was spent with floury hands in a bowl of pie dough destined to encase a gooey apple and cinnamon filling. My Mimi, who makes apple and pumpkin pies every Thanksgiving, first let me saddle up at the counter with her as a middle schooler. With two forks and some serious forearm endurance, we cut fat into dry ingredients, pat together clumps of shaggy dough, and gingerly rolled out thin slabs to fit inside of the glass dishes. It was a technique and recipe she had used for years, and I learned how to make pie dough by studying her methodical movements over the edge of the counter.

Pie dough is still sometimes a mystery to me, and although I have a favorite classic recipe, an all-butter recipe, and even a savory cornmeal dough, I’m always tinkering with the ingredients and technique to try out new combinations. Still, very few pie crusts taste as good to me as the ones that hold my Mimi’s apple pie filling, because you just can’t beat nostalgia.

Cheddar Apple Pie

This cheddar apple pie is a variation of sorts of a few different pie dough and filling recipes that I’ve used over the years. Here, the classic apple, sugar, cinnamon, and spice combination is complimented by a cheddar cheese and butter crust. Yes, we literally take a delicious block of Kerrygold aged cheddar cheese, finely shred it, and work all that goodness into the flour and butter. The final outcome is a crust whose flavor is subtle but entirely unique, a pairing that goes really well with the autumnal filling.

If you’re new to pie making, don’t let this cheddar apple pie scare you. Adding savory elements to dessert is never really my favorite thing, but here, the cheese only barely scents the crust of what is otherwise an entirely sweet and cozy pie. Loads of sugar and apple pie spice bake in with juicy apples until the insides are bubbling and thickened. If you notice you crust starts to brown too much before the filling has had a chance to thicken up, just lightly drape it in a sheet of tin foil. I always like to bake the pie with a larger sheet pan or piece of foil directly beneath it to catch any bubbled-over juices as well.

A Few Tips:

Don’t overwork the dough! Cut your fat into the dry ingredients and stir in the water with as few steps as possible to keep your dough tender. If you work with it too long it will get tough.
Work with a chilled dough. Slightly warm or less than cold doughs will slouch and not keep their shape in the pan!
Know that all pie plates bake differently. I prefer to bake pies in my hearty metal pan because I find this yields the most evenly baked pies. Beware that pie crust tends to sag or shrink back in ceramic pie plates. I like to briefly freeze my bottom crust to help prevent this from happening.
Leave a little hangover. When you roll out your bottom crust, you’ll need about a 1-2″ hangover of dough on all sides to give you enough to work with.
Bake until the juices are bubbling! Bubbling juices in the center of the pie means that your filling will have had time to bake up. No bubbles means a runny filling.
Be patient while you wait for your pie to cool. I like to let my pie come to room temperature throughout before cutting into it. You can speed up this process by placing it in the fridge.

Honestly, there’s probably a million other things I could say about pie baking, but I’ll leave you alone for now. In the meantime, many thanks to Kerrygold for sponsoring this delicious post. I hope you all pick up some of their fab aged cheddar and butter to make this cheddar apple pie. You won’t regret it! Happy fall, y’all!

If you like this cheddar apple pie you should try:

Caramel Apple Pie

Apple Frangipane Tart

Brown Sugar Apple Bundt Cake

Chicken Pot Pie with Cheddar Cornmeal Crust

Cranberry Pear Pop-Tarts

Cheddar Apple Pie

Print Recipe

This is a traditional cinnamon-spiced apple pie with a cheddar cheese and butter pie crust!

Author: Kate
Prep Time: 40
Cook Time: 60
Total Time: 240
Yield: 9
Category: Dessert

Ingredients

For the crust:

2–1/4 cups (350 gm) all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 cup (230 gm) unsalted butter, cold and diced
1 cup shredded cheddar cheese
1 cup ice water
2 tablespoons apple cider vinegar

For the filling:

4 lbs apples (I used about 7 fuji apples), peeled, cored and sliced 1/8” thick
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon apple pie spice
2 teaspoon vanilla extract
Pinch of salt
1 egg white whisked with 1 teaspoon water

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Instructions

To prepare the crust:

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse in the butter until pea-sized clumps exist throughout. Pulse in the cheese to combine barely. Pour the vinegar into your ice water and stir. Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it. Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk. Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

Preheat the oven to 425 degrees. Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides. Roll the dough back onto the pin and then unroll it into the pie dish. Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling. Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples. Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish. Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie. Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired. Brush a thin layer of the egg white wash on top of the pie dough and place in the oven. Decrease the oven heat to 400 degrees and bake for 20 minutes. Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust. You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow to cool completely prior to cutting!

Kale Swiss and Sausage Quiche

4 Comments / Uncategorized

Full disclosure: I’m writing this post a week in advance. With baby just around the corner, I can’t really afford to do anything in real time, so if I happen to give birth in the next few days you’ll just have to forgive any inconsistencies in my life status, okay? Or at least pretend I’m Marty McFly and I just took a trip into the future to prepare this recipe in advance.

I’m slowly losing my mind. 39 weeks pregnant, near-100 degree temps that have kept us indoors, and two little crumb-snatchers under my feet most days of the week has me slowly turning into a crazy person. In an effort to make our last few days as a family of 4 special, I’ve been extremely lenient with the kids, allowing extended bedtimes, extra dessert, and more than enough summer movie watching. Unfortunately, I think they’ve identified I’m a giant sucker now and have been running WILD ever since. If I had any control or say-so in my house a month ago, it’s completely gone now, so just pray for me, okay?

Kale Swiss and Sausage Quiche

I have been taking shortcuts along the way to make life easier in a lot of other ways, including making leftover-friendly meals and treats that reheat beautifully. Today’s kale Swiss and sausage quiche is one such recipe, and I am thrilled to share it with you! Quiche is a kitchen workhorse, easily doubling as breakfast, brunch, snack, or dinner, and it reheats as deliciously as it tastes at room temperature. That means when my husband shows up late from work or my kids dawdle at the table and end up eating cold food it still tastes good. #GOALS.

I’m sharing today’s recipe with my friends at Kerrygold! Yes, there’s butter in the pie crust, but the filling is also loaded with their nutty Swiss cheese. Along with Italian sausage, kale, and loads of herbs and seasoning, the makings of this simple egg and milk pie transform into a flavorful meal that will please just about anyone. Even my husband, a self-proclaimed carnivore who turns up his nose to anything containing greens, said the quiche was delicious. If that doesn’t speak volumes then I know nothing.

Making the Quiche

To make this kale Swiss and sausage quiche, we start with the crust. Cut the Kerrygold unsalted butter into flour and salt. This creates an all-butter crust to par-bake in the oven until golden and flaky. The filling is made with browned sausage, caramelized onions, and wilted kale. Swiss cheese adds extra buttery notes and loads of flavor. The egg mixture which contains little more than milk, salt, and pepper, is poured on top before the whole thing gets baked in the oven. This is a recipe you want smell-o-vision for because it is divine fresh from the oven.

This kale Swiss and sausage quiche is a simple make-ahead dish that is great for any occasion! Although these flavors tend to be wintery, I love that this quiche is hearty enough even for my meat-eater hubby. Many thanks to my friends at Kerrygold for sponsoring this post. Please be sure to check out their ridiculous selection of butters and cheese next time you’re at the store. Happy Sunday and Happy Baking!

If you like this Kale Swiss and Sausage Quiche you should try:

Roasted Summer Vegetable Quiche

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

Kale Swiss and Sausage Quiche

Print Recipe

Kale Swiss and sausge quich is an all-butter pie crust filled with a Italian sausage, kale greens, and swiss cheese!

Author: Kate Wood
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 9
Category: Brunch

Ingredients

For the dough:

1–1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, chopped
3 tablespoons ice water

For the filling:

2 teaspoons olive oil
1/2 pound ground Italian sausage
1 small Vidalia or yellow onion, sliced
4 ounces roughly chopped kale (about 6 cups)
1/4 teaspoon crushed red pepper
1 teaspoon salt
1 cup milk
5 large eggs, divided
1/2 teaspoon pepper
1–1/4 cup grated Swiss cheese

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Instructions

To prepare the dough:

Combine the flour and salt in a large bowl and use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps exist throughout. Add the ice water and gently fluff together until the mixture can come together into a dough that isn’t too wet but packs. You may need an additional couple teaspoons of water. Form the dough into a disk, wrap in plastic wrap, and refrigerate until chilled, at least an hour.

To prepare the filling:

Heat one teaspoon oil in a large skillet over medium heat. Brown and break up the sausage until cooked through and browned. Remove from skillet, leaving any grease that may exist in the bottom of the pan. Add an additional teaspoon of oil and then cook the onions over medium heat until they are translucent. Add the kale, red pepper flakes, and 1/4 teaspoon of salt to the pan and cook until the kale is wilted and no longer producing moisture, about 3-4 minutes. Remove from the pan.

To prepare the quiche:

Preheat the oven to 375 and roll out the chilled pie dough on a lightly floured surface until the dough is approximately 1-1/2 inches larger than your tart pan with a removable bottom on all sides. Roll the dough back onto the floured rolling pin and unroll the dough into the pan. Leave a 1” border on all sides and trim off any excess. Fold the sides under and pinch together, leaving 1/4” of dough extending over the sides of the pan. Place a crumpled piece of parchment paper into the bottom of the pan on top of the pie dough and fill the pan with pie weights, dried rice or beans. Par-bake in the oven for 10 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes or until the bottom no longer looks wet. In the meantime, whisk together the milk, 4 of the eggs, remaining 3/4 teaspoon of salt, and pepper in a large bowl. Once the pie crust is baked, crack the egg into a small bowl without breaking the yolk and use a pastry brush to brush the entire insides of the pie with egg white. Sprinkle 1 cup of swiss cheese into the bottom of the baked crust and top with the browned sausage crumbles and the kale and onion mixture. Sprinkle the remaining 1/4 cup of swiss cheese and then carefully pour the egg mixture on top. Whisk together the egg you brushed on the pie crust and brush the entire rim of the pie crust with a thin layer. Bake in the preheated oven for about 35 minutes or until the top is golden and the insides are no longer jiggly. Cool slightly and enjoy!

Notes

The egg wash is entirely optional. The brushed egg white serves as an extra layer of protection for the crust and the whisked whole egg helps with browning. Neither are necessary so feel free to skip this step if needed.

Cheesy Dinner Rolls

3 Comments / Breakfast, Food and Drink

I don’t know about you, but I’ve already started preparing my body for the holidays. Although I exercise and try to eat reasonably healthy about 90% of the year, November and December are the months where I let delicious food (and the company I share it with) shine. There’s almost always fancy appetizers and indulgent desserts, an extra glass of wine, or rich, savory dishes that I really only break out around the holidays. I can already feel my insides getting excited to nibble on all of those seasonal bites that we enjoy this time of year.

In years past, the one thing I’ve not had much trouble saying no to is the bread basket. On the Thanksgiving table, at the church potluck, and even in my own home kitchen, those little brown-and-serve rolls, cold biscuits, and dense muffins just really don’t do anything for me. When there’s cornbread dressing and salty glazed ham on the table, is anyone really even paying attention to the bread basket? Absolutely not.

I’m proposing a comeback of the bread basket; a bread that was worth writing home about. What if the dinner rolls were so impressive that they could be served as a standalone appetizer or side dish that people were excited to eat? What if you are destined to be the delightful human that brings a skillet full of these cheesy dinner rolls to the next dinner party, and they’re so good that everyone begs you to bring the bread every year from here on out? Sounds pretty epic, huh?

Cheesy Dinner Rolls

These cheesy dinner rolls are soft and fluffy yeast rolls filled with gooey morsels of mozzarella cheese and seasoned with Italian herbs and garlic. These are like a mozzarella stick meets Parker house roll, and I am not even remotely mad about it. Although they’d be delightful on their own, we up the ante here by serving them alongside a tangy spiced tomato sauce.

I’m sharing today’s recipe for cheesy dinner rolls in partnership with Lucini Italia. They have long been my go-to for olive oil. Only recently I tried their tomato sauce and I was really pleased to find that it is near perfect straight from the jar. It requires no doctoring with extra pepper for flavor or sugar to cut the super acidic sauce; it’s a delicious, restaurant quality sauce that comes straight from the jar, and it makes the perfect accompaniment to these cheesy dinner rolls. You can spend your time preparing the rolls and let the Lucini sauce take care of the rest.

Making the Rolls

To prepare cheesy dinner rolls, we start by making the dough. Yeast dissolves over warm water and milk and is added to some melted butter and olive oil. Next we stir in some sugar, salt, garlic powder, and onion powder. The flour comes next, kneading the dough until it is smooth and only slightly tacky. Allow the dough to proof in a warm spot before you shape and form your rolls.

Cut your dough into about 15 equal-sized portions and flatten each ball out into a round. Place a square of part-skim mozzarella in the center of the dough and pinch the edges into the center. Place each roll seam side down in a greased pan and allow them to rise for just a few minutes. When you’re ready to bake, brush the rolls with water and sprinkle on additional cheese, and Italian herbs.

Serving the Rolls

Allow your cheesy dinner rolls to cool slightly before serving. Serve them with a cup or so of Lucini tomato sauce (I prefer the Spicy Tuscan Tomato Sauce here). The rolls are tender and extremely flavorful, a perfect compliment to the tangy sauce. If you make them in advance, re-warm prior to serving, making sure that the cheese melts thoroughly.

I hope you’ll give these cheesy dinner rolls a try in the coming months. Happy baking!

This post is sponsored by Lucini Italia. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these cheesy dinner rolls you should check out:

Tomato Olive Rolls

Roasted Summer Vegetable Quiche

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

Cheesy Dinner Rolls

Print Recipe

These soft and fluffy dinner rolls are herby crusted and stuffed with gooey mozzarella cheese! Dipped in a spicy tomato sauce, these cheesy dinner rolls are a tasty appetizer and bread offering!

Author: Kate
Prep Time: 25
Cook Time: 25
Total Time: 360
Yield: 15
Category: bread

Ingredients

1/2 cup (120 gm) lukewarm water
1/2 cup (120 gm) lukewarm milk
1 tablespoon active dry yeast
1/4 cup (55 gm) unsalted butter, melted and slightly cooled
1/4 cup (120 gm) olive oil
1/4 cup (50 gm) sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups (420 gm) all-purpose flour, plus more as needed
2–3 ounces block mozzarella cheese cut into 3/4” sized chunks
Shredded cheese for sprinkling (I used cheddar and mozzarella)
1 tablespoon Italian seasoning
Salt and pepper
1 cup warmed tomato sauce, for serving

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Instructions

Combine the water and milk in the bowl of a stand mixer or a large mixing bowl. Sprinkle the yeast over top and allow it to dissolve, about 5 minutes. Be sure the water mixture is warm but not hot! Once the yeast has dissolved, stir the butter, olive oil, sugar, salt, garlic powder, and onion powder into the mixture. Add three cups of flour and stir until a shaggy dough forms. Using the dough hook attachment, knead the mixture on medium speed (I use 4!) for 7 minutes. Alternatively, you can knead this by hand on a lightly floured surface. If the dough does not pull away from the sides of the bowl, add an additional 1/4 cup of flour. Once done kneading, lightly grease a bowl and place the dough inside. Cover tightly with plastic wrap and allow the dough to rise in a warm place in your kitchen until doubled in size, about 1-1/2- 2 hours.
Once risen, dump the dough out onto a lightly floured surface. Cut the dough into about 14-15 equal-sized balls and gently roll the dough in your hands to form a ball. Flatten each ball into a circle with your fingers and place a chunk of cheese in the middle. Fold the perimeter of the dough over the cheese and pinch the edges together to close the dough around the filling. Place the balls in a lightly greased oven-safe skillet or baking dish about 1/2″ away from each other. Cover the pan and allow to rise a second time for about 25-30 minutes while the oven preheats to 375.
Once rise, lightly brush the dough balls with water and sprinkle on additional shredded cheese, the Italian seasoning, and salt and pepper. Bake in the preheated oven until golden, about 20-25 minutes. Allow to cool slightly. Serve with warmed tomato sauce.

Tomato Olive Rolls

24 Comments / Food and Drink

In another life, I’m outdoorsy. I enjoy things like camping and cycling and building fires. Instead of cuddling up under an umbrella at the pool, I’m the girl belly flopping into the ocean, rolling in the sand, and pulling fish from the water with my bare hands.

I’ve been an indoor cat most of my life and, as a result, have indulged primarily in hobbies that are done from the comfort of my air-conditioned home. Baking, sewing, and Netflixing are among some of my favorite activities, a truth that has been largely influenced by my aversion to bugs and boob sweat. Yes, it’s the indoor life for me, forever and always, but there’s just this one little thing that I wish I was good at.

On Gardening

I really want to be a gardener. In my dreams I have giant square planters filled with vine-ripened tomatoes and herbs and spicy orange peppers. I tend to rows of blackberry bushes with ease and teach my kiddos how to hunt out the ripest fruit. My flower pots are filled with ferns and pansies and geraniums and they even manage to survive a hot weekend without being fried to a crisp. Unfortunately, these are just dreams, and in the real world of green thumbs and black thumbs, I belong to the latter. This is the reality of outdoor Kate.

The older I get (and the longer I continue to pay for my own groceries) the more I appreciate the value of being able to live off the land. My husband and I have an above-ground garden with a few small produce plants. It’s been a whole month and I have yet to kill anything, although, to be fair, my husband is 100% responsible for any and all work that has been done to it at this point. As far as I’m concerned, I’ll keep our kids (and him) alive if he can remember to weed-eat and water the peppers, okay? Still, I am set on this tiny baby garden of ours producing some killer veggies someday, and when it does, you can bet I’ll be throwing them into all sorts of treats. Like these tomato olive rolls.

Tomato Olive Rolls

The inspiration for these tomato olive rolls comes from a bakery treat a friend bought for me a few years ago: a soft yeast dough filled with asiago cheese and briny olives. Tomatoes and herbs added Italian flair and moisture for the filling. Immediately, I set out to make the rolls, and within a few days I landed a recipe I really liked. Although I’m always fan of yeast doughs, I really wanted another option that wouldn’t require so much waiting time and energy in the kitchen. Enter tomato olive rolls 2.0.

This round of tomato olive rolls comes together with a scone-esqsue dough that is tender and cakey. I got the idea from that cinnamon roll I told y’all about a while ago. I’m pleased to say that it totally works! Let’s talk about how to make them.

Making the Rolls

First, for the dough, we start by mixing the dry ingredients. Flour, salt, sugar, and baking powder stir together before ice cold butter cuts in. Next is heavy cream, added to bring the dough together. We set the whole lot of it aside while we prep the insides.

Finally, for the filling, use finely chopped olives, diced tomatoes, and a blend of asiago and mozzarella cheese. The goods layer on top of the rolled out dough with schmear of basil pesto and a sprinkle of herbs. The whole thing rolls in a tube and slices into flat little pinwheels ready for baking.

The tomato olive rolls arrive from the oven with a light golden crust and a tight spiral of cheesy goodness. Allow the pastries to set slightly before serving; keep in mind they are best consumed the day they are made. These tomato olive rolls are perfect summer appetizers for all your outdoorsy (and indoor!) events. Give them a try and let me know what you think! And feel free to add your own variations. Maybe peppers and feta? Perhaps a little pepperoni and fig jam? You decide. Happy Friday and Happy Baking!

If you like these tomato olive rolls you should try:

Tomato Galette with Pesto and Feta

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

Cheddar Cornmeal Chicken Pot Pie

Maple Bacon Scones

Tomato Olive Rolls

Print Recipe

★★★★★

5 from 3 reviews

These tomato olive rolls are made with a quick scone-like dough and are filled with asiago and mozzarella cheese, olives, tomatoes, basil pesto, and herbs. Try these summer appetizers today!

Author: Kate Wood
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 20

Ingredients

For the dough:

2–1/2 cups (325 gm) all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
¾ teaspoon salt
½ cup (113 gm) unsalted butter, cold and cut into chunks
¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
1 large egg, cold

For the filling:

Two tablespoons prepared basil pesto
1/3 cup (70 gm) black olives, diced small
1/3 cup (70 gm) green olives with pimentos, diced small
2/3 cup (135 gm) small diced Roma tomato, seeded (another large variety is fine)
2/3 cup (80 gm) shredded asiago cheese
2/3 cup (80 gm) shredded mozzarella cheese
Pepper
Baking spray or canola oil spray

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Instructions

To prepare the dough:

Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, sugar, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream and egg. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms- do not overwork the dough. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Cover the dough with a tea towel while you prep your other ingredients, but don’t let it sit out more than 15 minutes.

To assemble the rolls:

When ready to bake, roll out dough to a 8″x20″ rectangle, about 1/8” thick. Spread basil pesto out evenly over the dough. Sprinkle evenly with olives, tomatoes, and cheese. Finish with pepper, to taste.
Starting with the widest end closest to you, begin to roll the dough somewhat tightly away from you until you reach the end. When finished rolling, pinch to seal the dough seam at the end. Slice the log into ¾” rounds and arrange them on the sheet pan. Bake in the oven until the crust is golden brown, usually about 20 minutes depending on the size of your rolls. Allow to cool slightly before consuming. Rolls are best eaten the day they’re prepared but can be reheated the following day.

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Tomato Galette with Basil Pesto and Feta

9 Comments / Food and Drink, Pies and Tarts

Summer is sending me all kinds of mixed signals. It’s all frozen cocktails, ice cream cones, and beer-battered fish at one minute. The next minute I’m expected to don a bathing suit. Hop in my daisy dukes. Sport a tank top. Well guess what, Summer? I’m over it. You’ve tempted me with your cream cheese-laden dips and funnel cakes for too long. I’m fighting back with this here tomato galette.

Tomato Galette

Yes, summer shares its bounty of fresh vegetables, ripe berries, and fragrant herbs, but honestly, I’m just not always vibing *salad*. Sometimes, I want to enjoy the summer harvest of noms with a subtle hint of decadence. On a scale of one to milkshakes, I’m not always on a full level 12, but I certainly don’t want to sacrifice flavor and texture satisfaction if I don’t have to. So instead, I look to treats like this tomato galette, a dish that celebrates the season’s juicy ripe tomatoes and fresh basil with a little bit of pie crust and (cough) a whole lot of cheese. Worth it.

Galettes are fab for a number of reasons, but you probably remember that from the blueberry galette post that I shared with you a few weeks ago. All the taste and pizazz of a traditional pie with half of the work and time. This tomato galette is no exception. A simple, straight forward pie crust recipe, buttery, flaky, and perfectly golden every time, filled with bright red tomatoes, feta and parmesan cheese, and basil pesto. Might as well be a bullseye, right?

Making the Pie Dough

To make the galette, we start by whipping up some pie dough. If you’ve never made your own pie dough from scratch, please let me be the one to encourage you to take the plunge. My all-time favorite pie crust is delightful here, so try it if you don’t already have a go-to of your own. Alternatively, you could try the buttery cornmeal crust that I shared a few weeks ago. Hedge back on the sugar a bit and I’m sure that the combo of tomatoes and cornmeal would be over the top delish.

Prepping the Galette

Once you’ve got some chilled pie dough, all you need is that summer produce. I’ve used a combination of grape tomatoes and Roma tomatoes, but if you have others in your garden, that would work swell too. The idea is to use a few tomatoes that will release their juices throughout the cooking process (the Romas) and a few bite-sized tomatoes that will retain their juiciness within their skins (the grape tomatoes). Slice up those scarlet beauties and sprinkle them with a little salt. The salt will help to draw out extra water from the tomatoes so that we don’t make our crust sad and soggy. No one wants soggy, okay?

Assembling the Galette

After the tomatoes have been prepped, we can start assembling our tomato galette. First, roll out your pie dough on a floured surface. Perfection isn’t necessary here, so a rough 12-13″ circle will do. Next, spread a schmear of basil pesto and sprinkle on about half of the feta cheese. Arrange the tomatoes, starting with a layer of the Roma tomatoes and ending with a few handfuls of grape tomatoes. We then finish off the galette with another sprinkle of feta and a bit of pepper, dried herbs, and parmesan. Crimp the edges of the galette just slightly over the tomato filling and then the tomato galette is all ready for the oven.

While it bakes, the tomatoes will render their juices and the pie crust will bake up golden, flaky, and ultra buttery. The final product is a simple yet stunning tomato galette, a true showcase for the best of summer produce, all wrapped up in the delightful packaging that is homemade pastry. Wait one second… I think I can hear a choir of angels singing.

Before summer is up, you just HAVE to make this tomato galette. It’s the perfect thing to bring to a summer cocktail party and it’s the answer to every “What’s for dinner?” question your spouse throws at you. You need this, okay? So just make it, let me know what you think, and don’t give another thought to your bikini top and cut-off denim shorts. Happy summer and happy weekend!

If you like this tomato galette, you should check out:

Blueberry Galette with Cornmeal Crust

Chicken Pot Pie with Cornmeal Cheddar Crust

Cherry Lime Hand Pies

Cranberry Pear Mini-Pop Tarts

Tomato Galette with Basil Pesto and Feta

Print Recipe

Made with a buttery pie crust, this tomato galette is a fresh way to use beautiful tomatoes, fresh basil, and feta cheese.

Author: Kate
Prep Time: 25
Cook Time: 40
Total Time: 1 hour 5 minutes

Ingredients

2 Roma tomatoes, sliced 1/8” thick
1 pint grape tomatoes, halved
3/4 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons prepared basil pesto
1 single pie crust, chilled (see notes)
½ cup crumbled full-fat feta cheese, divided
1 egg
1 tablespoon water
1 teaspoon pepper
1 teaspoon Italian seasoning
1 tablespoons grated parmesan cheese
Extra fresh basil, for sprinkling on the pie

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Instructions

Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper or ready a pizza stone.
Line a cutting board or dinner plate with two layers of paper towels. Spread the tomatoes out on the towels and sprinkle with the salt. Place an additional layer of towels on top and set aside.
Meanwhile, prepare the pesto mayo. Combine the prepared pesto and mayonnaise in a bowl and set aside.
Pull your pie crust from the fridge and allow to soften for rolling slightly, if needed. On a floured surface, roll the pie crust out to a rough 12-13” circle. Be sure your circle isn’t larger than your pan. Carefully transfer the pie crust to the prepared baking sheet or pizza stone. See notes.
Spread the pesto mayonnaise on to the pie crust, leaving a 2” border around the outside. Sprinkle ½ of the feta cheese out on to the pesto mayo. Arrange your Roma tomatoes over the mayo and sprinkle the grape tomatoes on top, leaving them cut side up. Sprinkle the remaining feta cheese on top.
Crimp the border edges of the pie crust around the tomato filling. Simply pull up the edges and fold over themselves as if you were wrapping a present. Whisk together the egg and water to create an egg wash for your crust. Use a pastry brush to paint the crust.
Sprinkle the pepper and Italian seasoning over top of the filling. Sprinkle the parmesan cheese on the crust.
Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is set and golden brown. Allow to cool slightly before slicing. This can be served warm, but is delicious at room temp as well.

Notes

See the link in my post or look in my blog archives for my favorite homemade pie crust. You’ll need only half of the recipe, so you can store the other half in the freezer for a later date.
To transfer your pie crust to your prepared pan, flour your rolling pin and carefully loosely roll the flattened pie crust back on to your rolling pin. Unroll it on to your baking sheet.

Cheddar Cornmeal Chicken Pot Pie

16 Comments / Food and Drink, Pies and Tarts

Full disclosure- it’s 65 degrees outside. I can almost promise that there’s not a single person in the state of Alabama that is actually interested in eating this cheddar cornmeal chicken pot pie right now. But sometimes we do weird stuff on this blog, so let’s not shy away from it. Let’s just go for it.

Growing up, I can remember eating those personal pot pies that came frozen in a tiny foil pie pan. I’d pick out the peas and hide them under the rim of my bowl until the dog got close enough to eat them out of the palm of my sticky little paw. Now, as an adult, I appreciate pot pie for its comfort. A thick and buttery stew, bubbling with chunks of chicken and diced veggies, all topped with a flaky pie crust, somehow feels cozier than a cable knit sweater. Pot pie dinners feel like home.

Cheddar Cornmeal Chicken Pot Pie

This, my friends, it not your average pot pie. This cheddar cornmeal chicken pot pie is the sexy, Southern cousin of the regular ole’ pot pie that swoops in from out of town, steals your boyfriend, and sends everyone running to the store for cheddar cheese so that they can be cool like the new kid.

The Filling and Crust

The filling, adapted from Ina Garten’s famous recipe, is unassumingly delicious. Carrots, peas, chicken, onions, and enough butter to grease up Danny Zuko and the rest of the T-Birds, comes together in one pot to make a thick and creamy filling. The surprising part of this dish- the part that would make you slap yo mama and sing the Hallelujah Chorus- is the crust. Cornmeal and sharp cheddar cheese are the stars of this show, providing a crunch and creamy tang with every bite. Spiced with black pepper, garlic, and a few savory herbs, the crust on this cheddar cornmeal pot pie is like a pie crust meets Southern cheese straw. If that doesn’t shoot this dish to the top of your dinner menu, then I don’t know anything, apparently.

Since coming up with this dish, my somewhat critical eater of a husband has said that this is the single best dish in active rotation at our house, so I tend to make it quite a bit. Thankfully, this is a dish that requires little active cooking time, and the cheddar cornmeal crust can be made (or even frozen!) ahead of time. I haven’t tried freezing and reheating a whole pot pie yet, but I have high hopes that there’s potential there. If anyone tries this out, please, do inform.

If you’re somewhere cold or in need of a dose of comfort food, you should definitely give this cheddar cornmeal chicken pot pie a try. Although, if you’re reading this from Alabama, maybe just wait until we’re back to the regularly scheduled January weather. Or not. No one is judging, so if you make it now, I won’t care. Cheers to you and Happy Tuesday!

Cheddar Cornmeal Chicken Pot Pie

Print Recipe

★★★★★

5 from 2 reviews

This cheddar cornmeal chicken pot pie is a traditional chicken pot pie, filled with chicken, carrots, peas, and buttery onions, all topped with a cheddar, cornmeal, black pepper, and herb crust.

Author: Kate Wood
Cook Time: 120
Total Time: 2 hours

Ingredients

For the cheddar cornmeal crust

1/2 cup cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon dried rosemary (optional)
1/4 teaspoon dried thyme (optional)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
6 tablespoons unsalted butter, cold and cubed
1/3 cup shortening, cold and cubed
1 cup shredded cheddar cheese (I prefer sharp cheddar)
2–4 tablespoons ice water, more if needed

For the pot pie filling (adapted from Ina Garten)

2–1/4 cups chicken stock
1 chicken bouillon cube
6 tablespoons unsalted butter
1–1/2 cups chopped yellow onion
6 tablespoons all purpose flour
3–1/2 cups of diced cooked chicken (I use cooked breast meat)
1 cups small diced carrots
1 cup frozen peas
1/2 cup minced fresh parsley leaves (you can substitute a reduced amount of dried parsley)
Salt and Pepper
1 egg

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Instructions

To prepare the cheddar cornmeal crust

In the bowl of a food processor, whiz together the cornmeal, flour, salt, sugar, pepper, and dried herbs and seasonings for about 30 seconds. Add the butter and shortening and pulse in the processor until marble sized clumps form. Add the cheese and pulse a few more times until well combined and the pea sized clumps forms. Add 2 tablespoons of the ice water and pulse until the dough begins to come together, adding an additional tablespoon of water or two if needed. Do no over-process.
Dump the dough crumbles out on to the counter and form into a round, flat disk. Cover in plastic wrap and chill in the fridge for at least an hour, or up to three days.

To prepare the pot pie

Preheat the oven to 375 degrees.
In a small saucepan, warm the chicken stock and bouillon cube over medium heat, but do not boil. In a large dutch oven or pot, add the butter and onions, cooking over medium heat and stirring frequently until the onions are translucent (about 10 minutes). Add the flour and cook for 2 minutes, stirring all the while. Add the chicken stock mixture and continue to cook while stirring for an additional minute. Once the sauce has thickened, add the chicken, carrots, peas, parsley, 1 teaspoon of salt, and 1/2 teaspoon pepper. Mix well and turn the heat off.
Pour the pot pie filling into a 10″ cast iron skillet, or another glass/ceramic baking dish that the pot pie can nearly fill to capacity. Whisk the egg with a tablespoon of water and brush the mixture on the lip of the pan. This will help the pot pie crust to stick to the pan, but is optional and may not be necessary depending on your pan.
On a floured surface, roll your crust out until it is 2 inches wider on all sides than the size of your pan. Be sure to keep your surface and pin well floured to keep from sticking. Transfer the crust to the skillet (I roll the dough loosely back on to the rolling pin and then gently roll it back out on top of the pan), trimming the edges, and crimping them as desired. Brush the top of the pie with the egg wash and cut a few vent slits on the top of the pie. Place in the oven and bake for about 1 hour and 15 minutes, or until the top is golden brown and the filling is bubbling underneath. If the crust or edges are golden or burning before the filling is bubbling, cover loosely with a piece of foil. Allow to set for about 20-30 minutes before serving.

Notes

The herbs and seasonings in the dough are optional but highly recommended as they add tremendous flavor!
I have tested many variations of this dough, and this is the one I was most pleased with. I have attempted using all butter, and while the taste is terrific, the texture is not as preferable to me. It’s quite delicate and may be somewhat crumbly crye shaping it for the pot pie lid, but the taste is worth the effort.

cheese

Holiday Snack Boards

Making the Puffs

The Board:

The Snacks:

Assembly:

If you like these gouda cheese puffs you should try:

Gouda Cheese Puffs and Holiday Snack Boards

Ingredients

Instructions

“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen

Cheddar Apple Pie

A Few Tips:

If you like this cheddar apple pie you should try:

Cheddar Apple Pie

Ingredients

For the crust:

For the filling:

Instructions

To prepare the crust:

To prepare the pie:

Kale Swiss and Sausage Quiche

Making the Quiche

If you like this Kale Swiss and Sausage Quiche you should try:

Kale Swiss and Sausage Quiche

Ingredients

For the dough:

For the filling:

Instructions

To prepare the dough:

To prepare the filling:

To prepare the quiche:

Notes

Cheesy Dinner Rolls

Making the Rolls

Serving the Rolls

If you like these cheesy dinner rolls you should check out:

Cheesy Dinner Rolls

Ingredients

Instructions

On Gardening

Tomato Olive Rolls

Making the Rolls

If you like these tomato olive rolls you should try:

Tomato Olive Rolls

Ingredients

For the dough:

For the filling:

Instructions

To prepare the dough:

To assemble the rolls:

Tomato Galette

Making the Pie Dough

Prepping the Galette

Assembling the Galette

If you like this tomato galette, you should check out:

Tomato Galette with Basil Pesto and Feta

Ingredients

Instructions

Notes

Cheddar Cornmeal Chicken Pot Pie

The Filling and Crust

Cheddar Cornmeal Chicken Pot Pie

Ingredients

For the cheddar cornmeal crust

For the pot pie filling (adapted from Ina Garten)

Instructions

To prepare the cheddar cornmeal crust

To prepare the pot pie

Notes

Notes

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