VENT SETTINGS RECIPES

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.

Steps:

• Heat oven to 375°F. Spray a 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Add the pasta sauce and oregano and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Add pepperoni slices and olives. Cook for 1 to 2 minutes, until hot. Stir in cheese. Spoon into baking dish.
• Unroll dough; press to form 13x9-inch rectangle. Place on beef mixture; cut 4 to 5 vent holes in dough. Brush dough with olive oil. Sprinkle the top with Italian seasoning.
• Bake 20 to 25 minutes or until crust is a deep golden brown.