Bang!Zoom! Posted June 6, 2012 Share Posted June 6, 2012 I need to get dinner ready, using leftover whoo hah stuff up tonight. Do I want to make the dough with Jiffy Mix or Bread Pizza Dough? Quote Link to comment Share on other sites More sharing options...
WTMCassandra Posted June 6, 2012 Share Posted June 6, 2012 I would say Bread Pizza Dough to get the right consistency, although for full disclosure, I'm not a Jiffy Mix fan. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 6, 2012 Share Posted June 6, 2012 Dear God! Pizza dough! Jiffy mix...:001_rolleyes::blink:... Tsk, tsk...Oh my... Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted June 6, 2012 Author Share Posted June 6, 2012 Dear God! Pizza dough! Jiffy mix...:001_rolleyes::blink:... Tsk, tsk...Oh my... :lol: Ya, we are slumming over here for the next week or so... Quote Link to comment Share on other sites More sharing options...
Soror Posted June 6, 2012 Share Posted June 6, 2012 It's been a while but I do remember bread dough making awesome calzones. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 6, 2012 Share Posted June 6, 2012 :lol: Ya, we are slumming over here for the next week or so... snort. Slumming. :rofl: I grew up on Jiffy, as my mother cannot make a pie crust to save her life. Calzones are yeast bread, not pie crust. Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted June 6, 2012 Author Share Posted June 6, 2012 Um. The dough cycle is an hour and a half? Uh oh. I am serving dinner late looks like...it's gonna be six o clock before it's on the table! It's four o'clock now. Appetizers anybody? :) I'm going to use this recipe from King Arthur Flour, seems to work pretty good around here, comparable to Red Mill I think, just less expensive. http://www.kingarthurflour.com/recipes/pizza-crust-recipe I think these are going to end up Mexican Style something or rather. Someone think up a fancy name for Mexican Calzones so I can look all hardworking and classy. Quote Link to comment Share on other sites More sharing options...
WTMCassandra Posted June 6, 2012 Share Posted June 6, 2012 snort. Slumming. :rofl: I grew up on Jiffy, as my mother cannot make a pie crust to save her life. Calzones are yeast bread, not pie crust. You can use Jiffy for pie crust???:eek::huh: Blech. Jiffy = biscuits, to me. And salty ones, at that. I always imagined hardtack would taste like Jiffy. Can you tell I'm not a fan? Quote Link to comment Share on other sites More sharing options...
WTMCassandra Posted June 6, 2012 Share Posted June 6, 2012 Um. The dough cycle is an hour and a half? Uh oh. I am serving dinner late looks like...it's gonna be six o clock before it's on the table! It's four o'clock now. Appetizers anybody? :) I'm going to use this recipe from King Arthur Flour, seems to work pretty good around here, comparable to Red Mill I think, just less expensive. http://www.kingarthurflour.com/recipes/pizza-crust-recipe I think these are going to end up Mexican Style something or rather. Someone think up a fancy name for Mexican Calzones so I can look all hardworking and classy. Calzone a la Mexicala? :lol: Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted June 6, 2012 Author Share Posted June 6, 2012 Do I say it: cal- zone - eh? or khal-zone...or ??? I think I can pronounce Mexicala with a straight face. :) Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 6, 2012 Share Posted June 6, 2012 You can use Jiffy for pie crust???:eek::huh: Blech. Jiffy = biscuits, to me. And salty ones, at that. I always imagined hardtack would taste like Jiffy. Can you tell I'm not a fan? I think it was actually Jiffy pie crust mix... I'd say "the little blue box" but they're ALL the little blue box, so that doesn't really narrow it down. I imagine you're probably right. I never liked pie very much, until I moved out. :D Um. The dough cycle is an hour and a half? Uh oh. I am serving dinner late looks like...it's gonna be six o clock before it's on the table! It's four o'clock now. Appetizers anybody? :) I'm going to use this recipe from King Arthur Flour, seems to work pretty good around here, comparable to Red Mill I think, just less expensive. http://www.kingarthurflour.com/recipes/pizza-crust-recipe I think these are going to end up Mexican Style something or rather. Someone think up a fancy name for Mexican Calzones so I can look all hardworking and classy. Nah. You don't have to do a full-on bread rise. Mix it, roll it, fill it. It will rise enough in the oven. Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted June 6, 2012 Author Share Posted June 6, 2012 Whew, cool. Stuffing is hamburger, packet of taco seasoning, stewed tomatoes with chiles and that white pepper cheese. Um. Oh Montery Jack and Cheddar. Seems like I should throw something else in there, maybe a a half a cup of those black seasoned beans. Man I have a ton of those still. The dish that gives forever and ever. Quote Link to comment Share on other sites More sharing options...
WTMCassandra Posted June 6, 2012 Share Posted June 6, 2012 Do I say it: cal- zone - eh? or khal-zone...or ??? I think I can pronounce Mexicala with a straight face. :) Cal-zon-eh, with the emphasis on the last syllable. Please, please don't pronounce it khal-zone. Shudder. Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted June 6, 2012 Author Share Posted June 6, 2012 Okay, so Calzone with an Italian accent, the "a la" with a French, and Mexicala with a Spanish twist? Do I have that right? :lol: Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 6, 2012 Share Posted June 6, 2012 Or: (French accent) zee leftovEURS (American) in bread. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted June 6, 2012 Share Posted June 6, 2012 Jiffy makes more than just the multi-purpose baking mix, which is probably what you're thinking of, WTMCassandra. They make that, plus muffin mix, pizza crust mix, pie crust mix, and, looking at their website, it appears they make brownie mix, frosting mix, cake mix, and they used to make cookie mixes. I sometimes buy the blueberry muffin mix and add real blueberries--it gives me a basic mix for when I don't want to pull all the ingredients together from scratch. I also do that for the apple cinnamon muffin mix--I add finely chopped apples and lots of cinnamon. (I use 2 boxes at a time, as 1 box makes 6 muffins, and I've learned to add 1 egg per 2 boxes for fluffier muffins) Quote Link to comment Share on other sites More sharing options...
********* Posted June 6, 2012 Share Posted June 6, 2012 Or: (French accent) zee leftovEURS (American) in bread. HA! Like. :) Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted June 6, 2012 Author Share Posted June 6, 2012 Or: (French accent) zee leftovEURS (American) in bread. My mother would have said something like that. :) Hand waving, drama and a twirl would be included with a "Madame, here iz zee GRAND supreme leftovEURS for YOU!" She'd probably yank back a white linen cloth and snap it too. They lived in France for a time, she had the most hysterical stories about living there. Quote Link to comment Share on other sites More sharing options...
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