Cheese
Zombies
We made these about 4
years ago for the first time... David and I were sitting around
talking about our favorite foods and one of us (I'd like to say it
was me ;o) remembered these yummy cheese zombies. I remember them
being served in our school cafeteria at Lake Shore Elementary and
also at Jason Lee Midlde School. They'd serve up the Cheese Zombies
with a bowl of tomato soup. David and I went to different schools in
Washington, but anytime I've mentioned these in passing, nobody
knows what the heck I'm talking about! We went on an internet search
of the best zombie recipe we could find, and this is it. It's
basically two layers of french bread dough with your favorite cheese
in the middle. And wala --- cheese zombies!Ingredients
|
1 ounce (about 2 tbsp)
3 cups
2 pounds 8 ounces (about 5 cups)
2 ounces (about 1/4 cup)
1 tablespoon
2 ounces (1/4 cup)
3 pounds (6 cups) |
Baker's yeast
Water
White flour
Sugar
Salt
Vegetable shortening
Cheddar cheese (loaf) - Use your Fav. Cheese
**We use shredded cheddar or a combination of cheddar/jack
cheeses. |
Directions
1.
Combine 1 ounce of baker's yeast with 3 cups of warm water.
2.
Place 2 pounds, 8 ounces of white flour, 2 ounces of sugar, 1
tablespoon of salt and 2 ounces of vegetable shortening in a mixing
bowl. (Add a "scant" of garlic in the mixture to hold edges of dough
to bun pan.)
3.
Add yeast and water to the mixing bowl. Beat for about 10 minutes or
until the dough is of one consistency.
4.
Weigh dough into 2 pound, 2 ounce hunks and let rise until the hunk
about doubles in size.
5.
Roll one hunk evenly into a bun pan.
6.
Top with 8 slices of Cheddar cheese cut long way from the brick.
(Place cheese no less than 1/4-inch from edge.)
7.
Roll out another hunk of dough to almost the size of the bun pan.
Place this over the cheese and press down the edges. Let rise.
8.
Bake at 425 degrees for 20-25 minutes or until golden brown. Let sit
and cool. Brush top of sheet with melted butter or margarine. Cut
sheet 6 by 4 inches.
Serve with tomato soup for dipping.
24 servings
Link to
Printable Recipe
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