Tuesday, March 27, 2012

Pizza Cones

These are all the rage now in eastern Canada. I have been wanting to make them for quite some time but could not find cone molds. Sur La Table now carries a kit. The kit costs 25.00 which I think is expensive for what you get but until I figure out another way of making these, it seems to be the only solution.

This is what you get in the kit.

I also picked up this nifty new garlic mincer.

You just put a clove of garlic on a cutting board and rock this over it while pressing down and you get these neat little pieces of garlic. Just thought I would share that with you!

Start by making pizza dough. This is the recipe that comes with the kit.

2 cups plus 2 tablespoons flour
1/2 cup plus 2 tablespoons water
2 tablespoons canola oil
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon instant rise yeast

Mix this together and kneed to form a smooth dough.

I made double which made 8 cones.

A close up of the garlic.

For the cone filling, mix together what you like as pizza toppings. I used onions, black olives, garlic, Provolone, pepperoni, oregano and pizza sauce.

The dough needs to rise for 30 minutes. Then you roll it out to 1/8" thickness.

Using the cutter from the kit, you cut the dough.

Wet the edges of the dough except for the part that will be the top of the cone. The directions did not say this but I learned very quickly to brush the inside of the dough with oil.

Fold the dough over and crimp the sides together with the crimper.

Let them rest for 15 minutes. Preheat the oven to 400 degrees.

Slide the dough over the cones. Bake them for 10 minutes. Remove them from the cones and let them cool on a rack.

Place them in the cone holders. Fill them with the filling, gently packing it down because it will settle as it cooks. You want to get as much in there as you can. Bake them in the holders for another 10 minutes until the cone is turning golden and the filling is melted.

Repeat and keep baking cones until all the dough is gone.

Here is one ready to go into the oven. I had to wrap foil around it because the seam opened while it baked. It took a while for me to get the hang of it but then the cones came out whole.

Fresh from the oven. These are hot and need to sit for a while before eating. You also need to tilt them up until they cool a bit so the filling does not run out.

When I was a little kid we used to get sundaes in cone cups and they were called walk-a-ways.

These are pizza walk-a-ways.

And they sure are good! What fun they would be for a kids party too!