KLOBASNIKY (SAVORY
KOLACHES)
Makes 12 klobasniky
Two cheeses, three meats, and a whole lot of
our Homemade Everything Bagel Seasoning
make these klobasniky your new brunch hero.
(Photo on page 105.)
¾ cup (187 grams) ricotta cheese
¾ cup (92 grams) shredded mozzarella
cheese
2 large eggs (100 grams), divided
1 tablespoon (14 grams) fi nely chopped
oil-packed sun-dried tomatoes
1 tablespoon (4 grams) fi nely chopped
fresh basil
¼ teaspoon ground black pepper
Kolache Dough (recipe on page 108)
24 slices (156 grams) thinly sliced
3-inch-wide sandwich pepperoni*
12 slices (132 grams) thinly sliced
4½-inch-wide Genoa salami*, cut in half
12 slices (192 grams) thinly sliced prosciutto*
Homemade Everything Bagel Seasoning
(recipe follows), for sprinkling
- In a medium bowl, stir together cheeses,
1 egg (50 grams), tomatoes, basil, and
pepper until well combined.
- Preheat oven to 375°F (190°C). Line
2 rimmed baking sheets with parchment
paper.
- Lightly punch down Kolache Dough;
cover and let stand for 5 minutes. Turn out
dough, and divide into 12 portions (about
81 grams each). Roll each portion into a
7½x5-inch oval; spoon about 5 teaspoons
(about 27 grams) cheese mixture into
center of each oval, spreading mixture into
a 4x2½-inch oval. Layer pepperoni, salami,
and prosciutto on top of cheese mixture.
Stretch long sides of dough over fi lling,
and pinch together; fold over short sides,
pinching seams closed. Place, seam side
down, on prepared pans. Cover and let rise
in a warm, draft-free place (75°F/24°C)
until puff ed and dough holds an indentation
when poked, 20 to 25 minutes. Pinch closed
any seams, if needed.
- In a small bowl, beat remaining 1 egg
(50 grams). Brush dough with egg wash,
and sprinkle with Homemade Everything
Bagel Seasoning.
- Bake until golden brown and an
instant-read thermometer inserted in
center registers 190°F (88°C) to 200°F
(93°C), 13 to 15 minutes. Let cool on pans
for 5 minutes. Serve warm or at room
temperature.
*We used Boar’s Head Sandwich Style
Pepperoni, Boar’s Head Genoa Salami
Natural Casing, and Boar’s Head Prosciutto
di Parma, available in the grocery store deli.
HOMEMADE EVERYTHING BAGEL
SEASONING
Makes ¼ cup
1 tablespoon (9 grams) white sesame
seeds
1 tablespoon (9 grams) black sesame
seeds
1½ teaspoons (4.5 grams) poppy seeds
1 teaspoon (4 grams) dried minced garlic
1 teaspoon (4 grams) dried minced onion
- In a small bowl, stir together all
ingredients. Use immediately, or store in
an airtight container for up to 6 months.
Note: We kept our everything bagel
seasoning salt-free to balance out the meats
in our Klobasniky (Savory Kolaches). This
versatile seasoning goes great on anything
from breads to bagels and beyond.
- Roll each portion into a 7½x5-inch oval.
- Stretch long sides of dough over fi lling, and
pinch together
2. Spread cheese mixture into a 4x2½-inch oval
5. Fold over short sides, pinching seams closed.
3. Layer pepperoni, salami, and prosciutto on top of
cheese mixture.
6. Brush dough with egg wash, and sprinkle with
Homemade Everything Bagel Seasoning.
