thanksgiving leftover cupcakes


THATS RIGHT thanksgiving left over cupcakes. Mmmm cupcakes….absolutely delicious.

8 (.25 ounce) package active dry yeast
8 cup warm water (110 degrees F/45 degrees C)
16 cups bread flour
16 tablespoons olive oil
8 teaspoon salt
16 teaspoons white sugar

(makes enough for 8 pizzas each pizza dough will make between 6-18 cupcakes depending on the size of your tins.)

In a LARGE bowl (your biggest mixing bowl…don’t be afraid to use your water bath canner), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In same bowl combine 16 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Cut into 8 peices and form dough into a square loaf and roll out into a square pizza crust shape.

I use a high ball glass to cut circles in these square doughs. Spray your cupcake pan with oil to prevent sticking. DO NOT SHAVE EXCESS…you want about 1/6th-1/4th of an inch of dough hanging out. Fill these with some left overs. I’ve been using marinara sauce, turkey or ham, topped with onions and mozzarella cheese. Fill them up to about 1/4th of an inch from the top of the cupcake pan. Top with additional cheese. Place dough circle ontop of this with a small hole in the middle. Blend edges with a fork. Use the tines of the fork to press down and seal the cupcake’s top. You only need 2-3 tablespoons of sauce per cupcake.

You could also use potatoes, corn, gravy and turkey.

Bake in preheated 400 degree oven 5-6 minutes, spray tops with olive oil or corn oil, and return to oven for another 5-6 minutes. They should be nicely browned. Let cool before eating….otherwise you’ll burn yourself bad.

Can use perhaps turkey, sauteed mushrooms, and a thick peppery turkey gravy. Or with leftover roast, sliced very thin with veggies and gravy….absolutely yummy.

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