Wednesday, August 12, 2015

The Pizza Cone Experiment

Yesterday, I was out of ideas and needed a dinner solution that was quick and relatively inexpensive.

So, lured by the siren song of the "pizza cone" video making the rounds on Facebook, I attempted my own.

Shopping List

  • 1 tube refrigerated pizza dough (I used Pillsbury brand)
  • 1 jar pizza sauce
  • 1 block mozzarella cheese (I used store brand, part-skim)
  • meat topping (like pre-cooked meatballs, sausage, or pepperoni; I opted for frozen, pre-cooked turkey meatballs, in a 1" dice)

Recipe Review

Ease of Preparation


My sister could do this, but she might want a bit of help.

Specialty Equipment Required?


First, you need to figure out a form for your dough-cones. I used heavy-duty aluminum foil; most videos will show wrapping a small paper cone cup (like the kind one might find near a water cooler) in foil. 

Second, it helps if you have a rolling pin, because you do want to roll your dough a bit thinner than it comes out of the can. Yes, OK, Pillsbury makes a "thin crust" pizza crust in a can, but I don't know that it would be worth it to use in this application. (I used a ginger beer bottle)

Third, parchment paper is a MUST unless you're big on greasing pans (I'm not.)

Last, many videos use oven-safe mugs for the post-filling melting step; the linked one uses a popover pan. I didn't and don't feel like there's anything missing - my fillings stayed inside the cone just fine, as the cones themselves were a bit misshapen, so there was a flat side. 

Regular Rotation-Worthy?

Yes, with a slight modification - I'll use less sauce inside the cone and provide (warmed) sauce for dipping.

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