The ProFit (read: my brother), being the more adventurous member of Team Sisface, likes to experiment with new foods. Generally, they involve lots of you-know-what.
That’s bread, for those of you who aren’t regular visitors (read: everyone, because I scream eternally into the endless void of the Internet to no one in particular, yet no one hears).
But, enough tangents. The ProFit decided to try something new today: vegan cheese sticks. He once worked at a Little Caesars for a minute before he was fired for being irreverent or something, so he figured he could easily whip up a batch. Of course, I was too busy tabulating the calories to actually try one, but he said they turned out well.
560 for the cheese + 1040 in dough + 100 for extra flour + ~25 for toppings + 140 worth of sauce.
Grand Total: 1,865
Makes 5 cheese sticks.
For these, you’ll need the following: 1 block of soy mozzarella, a ball of pizza dough, vegan Parmesan, garlic powder, and some pizza sauce for dipping.
Except for the toppings, he used all Tactical Joe (Trader Joe’s) brand products.
Step 1. Take your blob of dough and stretch it out into a large rectangle onto a greased baking sheet. The dough we got from Tactical Joe’s was messed up for some reason, so I added a few spoonfuls of flour to it to make it less of a sticky mess. It wouldn’t stretch properly, either, so I used a rolling pin to try and flatten it somewhat. (You know, my perfect bread dough never has this problem.)
Step 2. Cut the soy cheese into slices and arrange into 5 vertical lines half the width of the dough.
Step 3. Fold the un-cheesed side over and press down to make pockets. Seal them well. He used the whole block of cheese. Don’t do this. The excess molten cheese bubbled out onto the pan.
Step 4. Use a fork to create perforations between each cheese stick. Sprinkle with the vegan Parmesan and garlic powder.
Step 5. Bake in the oven at 350 degrees F until lightly browned. Allow to cool before cutting them into sticks. Serve with pizza sauce.