Ogre Toes
It's been over 10 years since we published our version of Ogre Toes but we've made them many times since. And tonight they were simply the best in our convection oven. And we had plenty of beet juice left over from our Zombie event yesterday so we were all set!
Ingredients
- 24 Mozzarella Sticks
- 1 cup Marinara Sauce for dipping (optional)
- 3 cups Whole Wheat Flour
- 3 cups Unbleached flour
- 1 cup Vital Wheat Gluten
- 2.5 teaspoons Active Yeast
- 1 teaspoon Sea Salt
- .25 cups Olive Oil
- .5 cups Beet Juice
- 24 Whole Almonds
Dough
Almond Finger Nails
Instructions
Place your almonds in a small jar with the beet juice and let sit for at least two hours to soak up the color.
Place all of the ingredients for your dough in your stand mixer with dough hook and kneed for 5 minutes.
Divide into sections for easy rolling. Roll our to about a quarter inch thick and slice into rectangles that will fold around the size of a cheese stick.
Place the cheese in the middle of the dough and fold and pinch all of the edges to seal.
Place seam side down on parchment paper. Take a knife and score the top in the middle and one end, to look like knuckles. Then dip a toothpick or skewer in the beet juice the almonds have been soaking in, and drag it across the slit to made it look like a bloody finger.
Press an almond at the finger tip. Repeat with all of the cheese sticks.
Soak Almonds
Making the Ogre Toes