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Posted By Kat Draper On August 18, 2009 @ 2:33 pm In Cheese | 2 Comments
Nothing says Wisconsin better than Cheese Curds. Now that the State Fair is in full swing, it’s time to throw all caution to the wind and indulge in everything imaginable fried on a stick. I love eating those deep fried curds. Hot, greasy, cheesy balls, however, don’t like me, and I end up regretting eating them along with everything else that I insist on eating there. By the time I leave I could be contender for Travel Networks “Woman vs. Food”.
Here in Germantown I have been ordering curds in bulk. I get these huge 20lb bags of cheese curds and break them apart and package them for our customers. We offer Pizza flavored, Onion Chive, Tomato Basil along with Garlic Dill, Cajun, Jalapeno, Ranch, Colored and White.
One day while packaging curds I started daydreaming about what I could do with a curd that was different than just opening the package and eating them. I have been known to throw curds into casserole, cheese soups, mac and cheese, pizza’s anything that needs some cheese. But I wanted to create something with the curd in mind. Hummmm…….think…think…think. After the dust settled, this is what I had created: I call them “Cheesehead Balls” I offered sampling in the cheese
Department and everyone said they were a hit. The thing that I like about this
idea is that it uses inexpensive everyday items that easily creates
a fun and surprisingly elegant ohrderve.
Makes apx 3doz balls
Preheat oven to 350 degrees.
Open Pillsbury Italian Bread tube and slice dough into apx. 1 inch thick slices.
And cut each slice into half. Flatten with your fingers and place a curd into the
Center then squeeze the bread dough around the curd forming a ball around the curd. Make sure the ball is sealed. Place on ungreased cookie sheet and bake apx. 10-15 min, just until top browns. When done bring out of oven and brush with olive oil, sprinkle lightly with Italian Seasoning and Grated Asiago. Serve with Marinara Sauce for dipping.
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