Cheese Zombie Recipe 375

Steps:

• Dissolve yeast in warm water. Add remaining ingredients and mix with dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl. Dough should be soft and pliable. Let dough rest a few minutes then divide into 1-pound portions. Roll the portions into logs. Cut each log into 5 equal pieces. Load the cheese on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed very carefully. Place zombies pinched side down on parchment paper or a greased cookie sheet pan (parchment works best). Brush with egg wash. Let rise until almost doubled in size. Bake @350 degrees until brown on top, about 15 to 20 minutes. You know you are a true ZoMbiE mAkeR when you don't have a single "leaker" ;)

Steps:

• n a large mixing bowl, mix yeast with water, let sit five minutes until it begins to get bubbly. Add the sugar, oil and powdered milk and mix on low with a paddle attachment.
• Change to a dough hook and add the flour and salt and knead about 8 minutes until dough is smooth and elastic.
• Divide into 2 equal parts, form each into a ball. Place each in a bowl sprayed with cooking spray or coated with oil, smooth side down, turning the smooth side back up (so it is covered with a light coating of the oil). Cover the bowl with plastic wrap and let rise in warm place for an hour or so until doubled in size. When risen, save the plastic wrap to cover the tray of Zombies while it rises.
• On a lightly sprayed or oiled half sheet pan (17 x 12 x 1), stretch one ball of dough evenly to the edges and slightly above. Top with sliced cheese and any other filling if using. Take the second ball and stretch it out on a counter next to the tray so it is a rectangle several inches smaller than the tray.
• Pick it up (it will hopefully just stretch to about the size of the tray as you do so) and place over the top of the cheese. Gently, trying not to disturb the cheese, stretch and pinch the edges of the top layer to the bottom, sealing well.
• Cover lightly with plastic wrap and let rest until doubled in size, about 30 minutes to an hour. Bake 18-20 minutes at 400 degrees until the top is golden brown, rotating the tray about 3/4's way through.
• Remove from oven and brush with butter, let cool several minutes, slice and serve.
• NOTES:.
• Butter - the easiest way to brush with butter is to open a stick of cold butter and rub the end across the top of the hot dough.
• This seems like a lot of cheese, but don't skimp or they're really not as good.
• All kinds of add-ins or changeups can be made to the original filling. Just be sure to use a good melty cheese.
• Zombies may be reheated in the microwave. Wrap in a napkin or paper towel, heat on 70 percent power for one minute, then turn and cook on high for 30 seconds.
• Zombies may be frozen, then wrapped, for later. Reheat from frozen, as above, on 70 percent power for one minute, then turn and cook on high for 45 seconds.

Steps:

• Combine 2 1/2 ounces pineapple juice, 1 1/2 ounces orange juice, 1 ounce each white rum, gold rum and lemon juice, 1/2 ounce each lime juice and Velvet Falernum and 1/4 ounce grenadine in a shaker with ice; shake well. Strain into a tall glass filled with crushed ice. Garnish with a mint sprig.

Steps:

• In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.
• Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.
• Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
• Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.

Steps:

• Thaw bread dough and divide in half. Using whatever means you feel is necessary, spread dough in a 13x18 inch jelly roll pan, or any pan with low sides.
• Shred your cheese and reserve 4 ounces. Spread 12 ounces of cheese over bread dough. Roll second half of dough into a 13x18 inch square and place on top of the cheese. Press down the edges a bit to keep the top and the bottom the same size during baking.
• Bake at 350° for 45 minutes Sprinkle remaining 4 ounces of cheese on the top of the bread and bake another 5 minutes
• Let this cool for about 20 mins before cutting into 12 squares. Serve with soup or steamed veggies.
• Variations: add fun things to the cheese in the middle like chopped red pepper, chopped mushrooms, sliced green onion, or chopped black olives. I do NOT recommend spinach as a potential add-in since it's so water-filled. I know, I know, so are mushrooms, but not as much.

Steps:

• Dissolve yeast in warm water. Add remaining ingredients and mix with a dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl. Dough should be soft and pliable. Let dough rest a few minutes then divide into 1-lb portions. Roll the portions into logs. cut each log into 5 equal pieces.
• Flatten dough piece with your hand until about 1/8 inch. Place cheese in the middle of the dough and then pull dough up from the sides to cover filling. Pinch closed very carefully. Place zombies pinched side down on parchment paper or a greased cookie sheet pan. If desired, brush tops of the zombies with egg wash. Let rise until almost doubled in size. Bake @350 degrees until the top is brown, 15-20 minutes.
• Fillings:.
• If traditional filling is desired, use about 2 oz of cheese per zombie (2 slices of American cheese).
• Optional:.
• You can use a variety of different fillings, pepperoni, pizza sauce and cheese, ham and cheese, sausage, green chilies, ground beef, sloppy joes, scrambled eggs, veggies, etc.