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Pilsner Pepperoni Rolls 3 cups all purpose flour 2¼ teaspoons (one ¼-ounce package) active dry yeast ¾ cup pilsner beer 2 tablespoons unsalted butter, melted 1 large egg 1 teaspoon salt
2 scallions, green and white portion finely chopped 2½ ounces (about ¾ cup) sliced pepperoni, chopped 4 ounces (about ¾ cup) whole milk mozzarella, diced Egg wash 2 tablespoons shredded parmesan cheese
1. Add the flour and yeast to the bowl of a stand mixer fitted with the dough hook. Turn the mixer to low and pour the beer in. Scrape the sides of the bowl as needed and mix until a dough begins to form. Mix in the butter, then add the egg. Mix in the salt. Add the scallions. 2. Allow the mixer to knead the dough for 5 minutes. It will be sticky at first, due to the scallions; scrape the sides of the bowl as necessary. The dough will become firmer and elastic as it is kneaded. 3. Turn the dough ball out onto a floured surface and knead by hand for 5 more minutes, until the dough is smooth and elastic. Form the dough into a ball. Transfer the dough ball to a bowl that has been greased with olive oil, cover it, and let it rise until it’s doubled in size, 60 to 90 minutes. 4. Punch down the dough and turn it out onto a smooth surface. Cut the dough into eight pieces, about 2¾ ounces each. Cut each piece into six small pieces. Round small pieces into balls.
5. Preheat the oven to 375°. Grease eight slots in a 12-muffin tin with shortening. 6. Add three mini balls of dough to each slot and press down. Top each with an equal amount of pepperoni and mozzarella. 7. Top each slot with three more pieces of dough and press down firmly to form the dough and fillings into the shape of the muffin tin. 8. Brush the top of each with egg wash, then sprinkle with the parmesan. 9. Bake 22 to 25 minutes, until tops are golden brown. 10. Remove the muffins from the oven and let cool for 5 minutes before carefully removing each roll from the tin and serving warm. Yogurt and Beer–Marinated Chicken Skewers 1 cup plain Greek yogurt ½ cup pale ale 1 teaspoon dried crushed red pepper seeds 1½ teaspoon sweet smoked paprika (or 1 teaspoon sweet and ½ teaspoon smoked paprika) 2 tablespoons tomato paste 2 teaspoons salt 1 teaspoon black pepper 4 large garlic cloves, grated with a microplane 2¼pounds skinless boneless chicken (thighs or breast), cut into cubes vegetable oil for the grill 2 tablespoons chopped fresh parsley 1. In a large bowl, stir together the yogurt, beer, red pepper, paprika, tomato paste, salt, pepper, and garlic. Add the chicken cubes, stir until fully submerged and coated. Cover and refrigerate for at least 2 hours and up to 24. 2. Preheat grill to medium high. 3. Remove chicken from marinade and thread onto metal skewers (or presoaked wood skewers); discard marinade. 4. Brush the grill with oil to prevent sticking. 5. Grill the chicken skewers on each side until cooked through, about 5 minutes per side. 6. Sprinkle with chopped parsley before serving. newsouthmedia.com 45
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