Posted at: 08/22/2009 10:16 AM
Updated at: 08/22/2009 10:24 AM
By: WNYT Staff

Savory Leek and Cheese Rounds

(1^st place, "Bake for the Cure" Contest, Altamont Fair)

Adria Ermolenko of Schenectady

Dough:

1 envelope Fleischmann's Rapid Rise Yeast

1/4 cup warm water

1 tablespoon sugar

1/2 teaspoon salt

1-1/4 cup sour cream

3 cup bread flour

Egg wash:

1 egg yolk

1 tablespoon water

Topping:

1 tablespoon butter

2 cups leeks, thinly sliced

4 oz. goat cheese

1/2 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 egg

1/4 teaspoon salt

1/4 teaspoon black pepper, freshly ground

In a large bowl, dissolve the Fleischmann's yeast in warm water. Add remaining ingredients and knead by machine or hand for 10 minutes. Cover and let rise until doubled in bulk. For topping, melt butter in a pan and add the sliced leeks. Cook for a few minutes until leeks become soft. Set aside. Place remaining ingredients in a bowl and add the cooked leeks. Mix until all ingredients are well blended. Separate dough into 2 equal pieces. Roll out dough to 10-inch diameter, leaving the edges slightly thicker than the middle. Place each dough round into a greased 9-inch pie dish. Spread half of topping into each dough round, leaving edges exposed. Brush edges with egg wash and place in a preheated 375 degree oven for 30 minutes or until edges are golden brown. Cool on rack for 10 minutes. Garnish with chopped parsley. Serve warm.