Here’s a great tip from reader, Jody. “This is a great recipe. To remove easily, put hot water in sink. Just enough so the bottom and a tiny bit of the sides of pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.”
The original crust for this recipe was a thinner one. However, I never thought there was enough crust for the thick filling and topping. Therefore, I’ve increased the crust ingredients over the years, to come up with an equal ratio of crust to filling and topping.
Sautéed Asparagus and Mushrooms: A Quick and Flavorful Side Dish
Wow, I couldn’t ask for anything else, mozzarella bread with garlic is so delicious!
Okra stew
I brought this to a party and the crowd went crazy! Not everyone believed me when I said it was only 3 ingredients
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MELT IN YOUR MOUTH CHICKEN
