Food Art Friday for June 26th

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to!


Submitted by Robb “Movidude74” Johnston
Serves 8-12


1 lb. pizza dough ¼ lb. Swiss cheese
¼ lb. sharp provolone ¼ lb. tavern ham
¼ lb. hard salami ¼ lb. slicing pepperoni
1 egg Italian Seasoning
Flour Sweet or Hot Peppers, drained


  1. Thaw pizza dough according to directions on package.  Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
  2. Beat one egg & add Italian seasoning to taste.  Brush top of rolled dough.
  3. Layer the deli selections meat, then cheese, then meat, etc.  You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
  4. The peppers are optional.  If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
  5. Roll or fold the layers of food away from you.
  6. Brush on egg mixture on the exposed dough as you go.
  7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center.  Coat with egg & flip onto a baking sheet lined with parchment paper.
  8. Coat all remaining surfaces, even if you slop some on the paper.
  9. Cut 3 or 4 slices into the top of the loaf about half way deep.
  10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
  11. Let the dish rest a few minutes before serving.  Slide into 1″ wide slices to serve.

Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed.  You can freeze the leftovers and reheat it later.

Nana’s Gooey Brownies

Bloomin' Gorgeous Brownies by Lai Jessy on FlickrSubmitted by Michelle Fawver


1 lb. caramels, unwrapped 5 oz. evaporated milk (1 can)
1 German Chocolate cake mix ¾ c. butter or margarine, melted
1 c. walnuts, chopped 6 oz. chocolate chips (1 pkg)


  1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
  2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
  3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan.  Press evenly into bottom of pan.
  4. Bake for 8 minutes at 350°F.  Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
  5. Crumble remainder of cake mixture over top.  Bake 18 minutes at 350°F.  Do not overbake.

Mexican Lasagna, or, Tortilla Pie

Submitted by Brad Waller
Serves 8


15 oz. corn (1 can) 15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can) 15 oz. black beans (1 can)
15 oz. black olives (1 can) 6 flour tortillas
8 oz. salsa 1 lb. jalapeno jack cheese


  1. Slice the olives using an egg/mushroom slicer.
  2. Divide the diced tomatoes in half.
  3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated). 
  4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
  5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

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