Not sure why but this week when I fit the pizza dough into the sheet pan last night there was a lot of excess dough. Odd but I made good use of it. I had some olives that did not make it into the
Chicken Bake last week. I chopped them up and tossed them with oregano, parsley, and crushed red pepper. The dough was rolled out into a rectangle and brushed the top of the dough with olive oil. The olive mixture was spread over the dough and then rolled up into a spiral and sliced. The buns were placed in a greased baking pan and put in a 450˚ oven for about 20 minutes.
The Olive Spirals were perfect with our Pasta Fagioli
Now about the Pasta Fagioli. I made this yesterday, along with 12 dozen A
nginettes. (More about the cookies later this week.)
I sauteed a chopped onion in olive oil. Added a can of crushed tomatoes and a can of diced tomatoes. Seasoned with oregano, salt, pepper, crushed red pepper, and basil. No, I don't use measurements. You have to season your food for your audience. Chris loves oregano so I go heavy on that. I love crushed red pepper so... The beans were drained, rinsed, and added to the pot. I cooked the pasta and stored it in a container with water in the fridge. Chris just drained it and added it to the pot tonight.
We both went back for seconds. Delicious!
