Spice in the Kitchen: Vegan Kalamata Olive Popper Appetizers

I have become a huge fan of King Arthur Flour's recipe for "No-Knead Crusty White Bread." Anything requiring yeast, kneading, rising and punching is way out of my patience leauge, so I knew when I had a hankerin' to make bread, I needed an approach, that well, didn't need me! This recipe is so hands off and easy, you'll wonder why you don't make bread more often. The best part is, the dough can sit in the fridge for up to a week and it even gets better! A full recipe will certainly last you worth 7 days full of warm crusty goodness. Who doesn't love the smell and taste of fresh baked bread? Now it can be yours when you want it!

I made a half of the King Arthur recipe and had plenty of dough to make rolls with a couple times, but I decided to experiment to see if it could be applied in other culinary applications. It felt very similar to a pizza dough and that got me thinking about calzones and using it to wrap other edibles. That is how I came up with this idea; it's basically a ball-shaped mini version of a calzone (but vegan)! Perfect bite-sized appetizers for a potluck or a holiday party. To serve, use a large round plate or tray and place a bowl of hot pizza-style tomato sauce in the middle. Arrange the fresh out of the oven olive poppers around the bowl with small forks or toothpicks on the side so your guests can dip.

Vegan Kalamata Olive Poppers (A Rough) Recipe
serves 1-many!

Ingredients



Directions

  1. Preheat oven to 425.
  2. Use as much dough as you think will be required for the amount of olives you want to wrap. You will need about a 1" round ball for each olive. Refrigerate any unused dough.
  3. Roll out a rod/snake (about the circumference of quarter) of dough. Cut into 1" pieces.
  4. Flatten each 1" piece of dough and top with about 1/2 tsp of Daiya and an olive. Grab opposite corners of dough, pinch together and seal any openings. Roll gently in the palm of your hands to round. Repeat until all your pieces have been stuffed.
  5. Place each ball, seam side down, a baking sheet lined with lightly oiled parchment paper. 
  6. Place olives in oven for 10-15 minutes or until dough starts to turn a golden brown.
  7. Serve hot with pizza-style tomato sauce for dipping! Yummers!

1 comment:

  1. What a great idea for an appetizer. I love the thought of olive calzone-like bites. These poppers look absolutely delicious.

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