Bellesmomma

I stumbled across this recipe about 8 years ago and I’ve been using it ever since. I do find I have to let the dough rest for about 2 hours so it rolls out easy. I also add pepper into my mixture to give a little more flavor. It’s really a fool proof recipe. If it is too sticky, simply add a little flour at a time until you get the consistency you want and no stick.

I have been making this recipe for a couple years now. It was bland the first time I made it, so here are the changes I have made over the years. While cooking chicken, add Cajun seasoning (Tony chacheres) or slap yo mama and add minced garlic. I also use rotel or diced tomatoes with Italian seasonings, or have even used salsa for a Mexican flavor. Once everything is added, salt and pepper to add more seasoning. The cheese adds flavor too, so be sure to use alot!