Cuisinart MFP-107C Series Instruction Booklet Download Page 19

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APPETIZERS

small to medium cucumber,

halved lengthwise and

widthwise

cup (125ml) salmon cream

cheese (page 18), lemon-

dill-caper variety, softened

loaf pumpernickel

cocktail bread*

3.5

ounces (100g) smoked

salmon, torn or cut into 22

pieces

makes about 22 sandwiches

1. Insert the slicing disc into the work bowl of the food

processor. Slice the cucumber (you will have half-
moon shapes).

2. Lay the slices of bread on a clean work surface.

Spread 1 teaspoon (5ml) of cream cheese on one
side of each piece of bread. Top half of the slices
with 3 cucumber slices and a piece of smoked
salmon each. Top with another piece of bread,
cream cheese side down.

3. halve the sandwiches on the diagonal and serve

immediately.

* If you cannot find cocktail bread, extra-thin sliced

bread, such as Pepperidge Farm brand, is a good
substitute. Just cut each slice in quarters to make
them cocktail size.

Nutritional information per sandwich:
Calories 85 (48% from fat)

carb. 7g

pro. 4g

fat 5g

sat. fat 2g

chol. 13mg

sod. 360mg

calc. 12mg

fiber 1g

Be sure to have these sandwiches front and center on your

lunch buffet – they are not only delicious, but they will also bring

lots of colour to your table.

CUCUmBER-SALmON TEA SANDWIChES

make one 14-inch (35cm) roll

1. Preheat oven to 400

F (200°C) with rack in the

middle of the oven. Lightly coat a baking sheet with
1 tablespoon (15ml) of the oil.

2. heat remaining oil in a 10-inch (25cm) skillet over

medium heat.

3. While the oil is heating, insert the slicing disc into the

work bowl of the food processor and slice the
fennel. Add fennel to the hot skillet with the garlic
and ¼ teaspoon (1ml) of the salt. Sauté for about 8
to10 minutes until the fennel is softened and lightly
browned. While fennel and garlic are cooking,
remove the slicing disc and flip to the shredding
side. Shred mozzarella; reserve in bowl.

4. Once the fennel has cooked, reserve in a separate

bowl. Return pan to the heat and break sausage up
into medium-size chunks directly into the pan. Cook
until sausage is browned with no pink, about 5 to 7
minutes. Add fennel and stir. Add the wine and
scrape any bits on the bottom of the pan with a
wooden spoon. Cook until wine has evaporated,
about 1 minute, and remove pan from heat. Discard
garlic and stir in ½ cup (125ml) of the mozzarella. Set
aside to cool slightly.

5. Punch down pizza dough on a lightly floured surface. With the tips of your fingers, gently

press out into a 14x8-inch (35.5x20.5cm) rectangle, turning and stretching as needed.
gently lift dough onto prepared baking sheet and reshape if necessary. If any tears
appear, pinch the dough back together.

6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch (2.5cm)

border around the outside. Sprinkle remaining cheese evenly over the sausage mixture.

7. Brush the border of the dough with the egg wash. Starting with the long end farthest from

you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long
end closest to you and tightly pull it over the dough in the center to cover and complete
the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and
pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the
baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced
slits in the top.

8. Bake for 30 minutes or until golden brown and cooked through, rotating the pan halfway

through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve warm.

Nutritional information per serving (based on 14 servings):
Calories 204 (54% from fat)

carb. 16g

pro. 8g

fat 13g

sat. fat 4g

chol. 36mg

sod. 406mg

calc. 73mg

fiber 2g

recipe pizza dough