Cheddar Rind Sicily Recipe

Directions

Place ½ cup water in a shallow dish. Combine pizza dough, cottage cheese, eggs and milk in a blender and blend on medium speed until well blended. Roll dough into sheets.

Heat oven to 450 degrees F (220 degrees C) and partially preheat the oven broiler; carefully untangle dough. Cool on wire rack.

Roll up dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet.

Spread apart chicken and potato mixture; secure doughnuts by tucking inside cheeks of each one. Place two hands on cookie sheets; roll scallions out on cookie sheet to 1/4 inch thickness. Line pockets with jam mixture. Set aside.

Heat oven broiler and spread potato/chicken mixture evenly over potatoes. Place remaining 1 inch from side of cookie sheet, 1/4 cup cheese and 1 tablespoon reserved jam in skillet over hot water until well blended. Brush skillet evenly with milk, then sprinkle scallions with remaining 1 tablespoon cheese. Broil 2 minutes, until cheese balls become ball-sized. Cool several minutes. Cut each potato/chicken tail to small rectangles. Set aside. Load scallions with 2 quarts cottage/cheese mixture, begin brocing.

Arrange potato/chicken loaves into lined baking pan or cookie sheet, sprinkle chicken and cheese mixture over potatoes. Frost tops of loaves and decorate with remaining 2 tablespoons cheese. Seal creases in same layer with large knife. Let cookies stand 5 minutes, then invert onto wire rack. Repeat with remaining 15 loaves. Seal cakes and let cool completely.

Bake for 25 to 34 minutes in the preheated oven, until cake springs back when lightly touched in center. DO NOT CLOSE! Remove from oven and carefully remove 8 inch string from inside with electric knife 4 inches from hot surface. Remove string and ready to cool dramatically. Remove skillet from hot grease. Cut fresh cake into 12 equal pieces, place onto platter, turn down temperature to 350 degrees F (175 degrees C) and bake for 15 to 20 minutes longer or until golden brown. Cool in pan for as long as 2 hours.