Bunny Pesto Cristos Recipes

PESTO PIZZA PILLOWS

Steps:

• Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
• Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
• Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.

EGGNOG MONTE CRISTOS

Steps:

• Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches.
• Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.)
• Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
• Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.

CYCLOPS SHAKSHUKA FOCACCIAS

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 475 degrees F.
• To form the Focaccia Dough, press your middle three fingers in the center of each dough ball, stretching and pressing outwards until you have a 5- to 6-inch round with a flat center and 1/2 inch or so of border. The dough should be a bowl for the sauce and egg. Drizzle each with olive oil and massage the oil into the dough.
• Spoon 2 to 3 tablespoons of the Sauce into the center cavity of each round (making sure to get the sausage pieces), then crack an egg in the center of each. Bake until the dough is lightly golden and the egg is just set but still a little jiggly, 12 to 14 minutes.
• Drizzle the focaccias with olive oil and season the eggs with a crack of black pepper and a sprinkle of flake salt. Top with cilantro, parsley and crumbled feta.
• Line two baking sheets with parchment paper and grease each with 2 tablespoons of olive oil. Set aside.
• In the bowl of a stand mixer, add the flour, yeast and kosher salt and whisk to combine. Add the water and remaining 1/4 cup of olive oil and mix with the dough hook until a dough forms, scraping down the sides as needed. Knead on medium speed for 12 to 15 minutes.
• Lightly flour a work surface. Scrape the dough out onto the floured surface and form into 8 equal-sized balls. Place 4 dough balls onto each prepared baking sheet and then drizzle oil onto each dough ball. Cover each with a towel and allow to rise in a warm place until doubled in size, about 1 hour.
• Heat a saucepan over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon. Season with the kosher salt, red pepper flakes, paprika, cumin, coriander, black pepper and cinnamon. Cook until the meat is browned and the spices are toasted, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the tomato sauce and peppers and stir to combine. Add the honey and stir to thoroughly incorporate. Cook the sauce, uncovered, for 5 to 8 minutes until thickened. Season to taste. Remove from the heat and set aside to cool.