Re: Chicken Cordon Bleu- -- from scratch!

Carol wrote:

Michael Trew wrote:
 

On 11/7/2024 6:56 PM, jmcquown wrote:

On 11/7/2024 4:26 PM, Michael Trew wrote:

>
Despite mostly scratch cooking here, I always keep a few "cheat
meals"  on hand in the freezer.  Our most common go-to is the
Stouffer's  french bread pizzas.  I stock up a few boxes when
they go on sale 3/$9.

>
I've never understood the whole "French Bread Pizza" thing.  It's
mostly  bread.  Then again, I prefer a nice thin crust pizza so
that might be  why I don't care for the ones you mentioned.
>
Jill

>
The problem with thin crust is it falls apart, unless the toppings
are also thin.  I feel like I only get half a pizza.  My preference
is a nice hand tossed crust on a very hot pizza stone, which I do
from time to time.
>
French bread pizza isn't my favorite, but I've used a couple day old
french bread with sauce and cheese.  The sauce soaks in so it doesn't
taste like a lot of bread.  It's much better made fresh at home,
rather than the boxed counterpart.

 I like French bread pizzas as well as regular medoium crust ones.  I
haven't done a French bread run in a bit.  Might do that tomorrow?  We
are getting low on the last run so tomorrow is likely.
 

You might consider making your next pizza with pumpernickel bread. I think it's even better than mexican tortilla pizza with hawaiian pineapple and brown sugar toppings.  Don might even get a hard-on.