Cotton dinner pastry/Muffin shape food challenge

I had nothing planned to make or cook until darkness fell and my stomach growled. I recently boasted about my new muffin tins, claiming that in the future, all food would be in muffin form. Then someone [@ewkaw] appeared to challenge me further, and here I am again, as promised. At the same time, I decided to test myself and see what could be prepared in this type of mold without becoming boring or monotonous.

So consider this my first FOOD IN THE FORM OF MUFFINS challenge, which will last for the next ten posts.

Because I despise washing dishes, I can prepare food with as few dishes as possible, which is why I am obsessed with molds. The decision at the last minute fell on pizza dough roses, or pizza muffins.

Why are rose shape? Because I appreciate nicely served food, and I have never tried this way of folding the pastry. You can use your favorite dough recipe; my version of pizza dough has been made for years; once you find a good recipe that always works, it will be difficult to find another.

The following ingredients are required for the dough:

230 ml of lukewarm water
1 teaspoon sugar
14 grams dry yeast
3 tbsp. oil
1 teaspoon salt
310 grams flour + extra for sprinkling

Although dry yeast may not always have the same effect as fresh yeast, I prefer it because of the shorter rising time. Add all of the dry ingredients to the mixing bowl, then gently knead in the liquids. Cover and set aside in a warm place to double in size. There are numerous pizza toppings to choose from; my combination was simple: a couple of slices of ham, a little cheese, pureed tomato juice with spices, oregano, pepper, and salt.

The plan is to serve this as pull-apart bites, with perfectly melted cheese tucked into the dough.

Knead the dough, then divide it in half and roll it out as thinly as possible with a rolling pin.

A few millimeters thick. If you don't have a dough cutter, there is always a glass; just keep in mind the diameter of the muffin tin; if you cut too large circles, they may pop out of the tin and become deformed.

Coat each circle with tomato sauce, then top with a ham slice and fold.

Transfer the stacked circles into the mold. I first packed half/half and then merged them in the mold.

But only for the first basket, until I realized it wouldn't fall apart during the moving. Rest I folded much faster, only this time, when I put the circles together, I left more space between them. So it is enough to that only the circle's edges overlap.

Done! I always leave cheese to add at the end of baking. And he will come to the very center of the rose. Bake at the 200c, baking time depends on the oven.

Wouldn't it be silly not to sweeten dinner?

If you ask me, it would be insane not to use the remaining dough for something light and sweet.
Feta cheese in a sweet version? Combined with cherries?
Hell yeah!

These were frozen, but nothing that a glass of warm water won't thaw in a few minutes. While the cherries are swimming and thawing, I whipped the feta cheese with a tablespoon of butter and two tablespoons of powdered sugar, dont forget one pinch of vanilla.

Drain the cherries well and add them to the creamy mixture. Now, how do you put this in muffin tins? The original plan was to repeat the process as with pizza, but that would be tedious. Roll out the remaining dough thinly, cover with filling, and roll it in.

Don't forget to fold the edges of the dough inwards.

Use a knife to cut a piece, 5 cm thick.

All aboard! Leave them to rise for a few more minutes before baking, the oven remained at the same temperature as for pizza roses, bake for about 15 minutes.

Do you see the cheese? There is cheese at the heart of the action; as you tear the roses, you will feel the silky texture of melted cheese with each bite.

I've noticed that puff pastry, pressed countless times and formed in various sizes and shapes, is currently popular. I'm thinking about trying it and making my own puff pastry to freeze (3-4 months) and use as needed.
The only problem I can already see is the endless folding and unfolding, but I want to make it, cause I wanna play with it.

I really like how this turned out; the dough is cottony soft. Even if it appears to be a waste of time while putting it together, it is not because it is practical, if you have a kids birthday, unexpected guests, a celebration, knead and fold!

Catering companies make the most money because of food presentation, I'm sure about that.:p

And pull it apart....

So, if you're ever in a dilemma, a cream cheese filling topped with sugar and fruit can come in handy. It's a light combination that works well with the neutral soft dough.

Your palate is then met with a slightly sour cherry, and you can already see your hand reaching for another piece.

Bon appetite!

(see you in the next muffin challenge)