Trying to make "mini boli's from another members post 7/03/2012

I only had time to try one boli dough the last thing in the evening Tuesday. I rolled the boli dough out with my big rolling pin and must not have rolled it evenly in thickness, or either I didn’t put the dressings evenly on top of the boli skin. I also thought I pinched the skin together well and also put it on the bottom, but it came apart a little during the bake. The boli was dressed with baby spinach, a blend of mozzarellas, Capicola ham, salami, and a tiny amount of my regular tomato sauce. Since I can’t change my deck oven in temperatures (because I need to keep it the same temperature for the pizzas), I baked first on the deck and used the screen for the end of the bake. I also used some garlic and herb infused oil to brush on the top after the boli was transferred to the screen. Steve and I thought the boli was good even though it wasn’t perfect and the top stayed soft even though it was baked okay. The other 3 dough balls are frozen to try next week.


Chaz’s dough recipe makes a nice mini boli.

Norma