Wednesday, July 27, 2011

The Betty Crocker Project : Nacho Knots (AKA Rolls)

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OK. Back to the food!

These little buddies are pretty much an example of why Betty Crocker is famous. These are some old school appetizers that will make you get all dreamy eyed like when Captain Kirk met Joan Collins.

Let's make some!



Nacho Knots
Dough
  • 3 Cups Flour (you'll need some extra to flour surfaces)
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • 1 Package Regular Yeast
  • 3 Tablespoons Olive Oil
  • 1 Cup Warm Water
  • Baking Spray
Fixings
  • 1 Can Black Beans (drained and rinsed) 
  • 3 Roma Tomatoes (diced)
  • 1/4 Cup Frozen Corn 
  • 1 Red Bell Pepper (diced)
  • 1/4 Cup Daiya Vegan Cheddar or Pepperjack Cheese (shredded) 
  • 1/4 Fresh Cilantro (diced) 
  • 1 teaspoon Oregano
  • 1 Can Black Olives (sliced)
  • 1 teaspoon Braggs
  • 1 Clove Garlic (minced) 
  • 2 teaspoon Hot Sauce
  • 1 teaspoon Cumin
  • Dash of Liquid Smoke
  • 1 teaspoon Chili Powder
  • 1 Tablespoon Jalapenos (diced)
  • 1 Jar of Your Favorite Salsa
  • 1 Ripe Avocado (sliced) 
In a large bowl, mix 1 cup of Flour, Sugar, Salt and Yeast. Add Olive Oil and Warm Water. Mix with a hand mixer at a medium speed for around 3 minutes. Stir in the rest of the Flour, and mix in any extra that's on the side of the bowl. Mix until the dough is soft and doesn't stick to the side. Place Dough on a lightly Floured surface. Knead the Dough for 5-8 minutes, until the Dough is smooth and springy. Cover loosely with plastic wrap, and let rest for around 30 minutes.

Preheat oven to 425.

In a large bowl mix Black Beans, Tomatoes, Corn, Cilantro, Oregano, Garlic, Black Olives, Liquid Smoke, Braggs, Hot Sauce, Cumin, Chili Powder and Jalepenos. Now if you like it less spicy - here's where you tinker and add a little less Jalepeno or Hot Sauce or more if you are bold like that. Cover your bowl and put in the fridge for 30 minutes.

On a floured surface, roll out the Dough and divide them into 12 equal pieces shaped like long rectangles/ropes. Place 1 Tablespoon of the Bean and Tomato mix 2 inches in from the end of the ropes and then sprinkle a few pinches of Daiya down the rops. Then fold the closest end over the Bean mix. Then gently roll it up.You'll want to tuck the end of the rope under one of open sides of the Knot and pinch it to seal the Bean mix in. Yes these are rolls not knots persay but I'm following orders.

Spray the cups of a cupcake pan with baking spray and place the rolls with the open end up. Bake for 15 to 20 minutes, until the rolls are a golden brown.

Serve with some Salsa and Avocados and a whole lotta Limeade.

7 comments:

  1. These look amazing!

    How thick do you roll out the dough? What size are the rectangles you cut?

    I can't wait to make these!

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  2. these sound delishes, if I wasnt going to a raw vegan potluck tonight this would be on my table, they'll just have to wait till tomorrow, but I can hardly wait!!!!

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  3. Great questions! Sorry to be unclear!

    I didn't measure this time but when I make it again in the future I will! Here's my best guess (I know that's not cool when it comes to baking) but here ya go :

    Roll it out into a 1/2 thick rectangle that is 18 inches by 8 inches.
    The ropes were about 1 1/2 inch by 8 inches.

    Hope that helps!

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  4. OMG, those are making my mouth water. I need to have those.

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  5. Annie, you've done it again. You've gone and made me drool all over my desk. This is going on my to-make-before-the-other-shit-on-my-list list.

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  6. WOW. This looks soooo yummy!!

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  7. Looks great, maybe a birthday treat for my seven year old. I'll keep this one in mind. BTW, I loved that episode...Joan and Kirk.

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