TROY'S CASSEROLE INSPIRED BY COMMUNITY

For the Troy’s

Start by removing the top of hot pockets and place them into a casserole dish. Dot with pepperoni pizza bagel bites on top.

Then crumble a bag of Doritos Nacho Cheese chips over the top until all the pizza bites are covered.

Cover and bake at 350°F for 30 minutes until hot throughout. Enjoy!

For the Tomato Reduction Confit:

Cut a small “X” into the bottom of the tomatoes, and prepare both a pot of boiling water and a large bowl of ice water. Blanch the tomatoes by cooking them in the boiling water for 30 seconds, until cuts just begin to split up the sides of the tomatoes. Remove immediately and place in the ice bath, and allow to cool completely.

Peel off each tomato’s skin and set aside. Cut the tomato into similar sizes and place cut side down onto a rimmed baking sheet. For more flavor, scatter a few quartered shallots among the tomatoes along with a few crushed cloves of garlic.

Generously drizzle olive oil over the veggies and top with a generous pinch of kosher salt and a few twists of freshly ground black pepper. Place into a 225°F preheated oven for about 4 hours.

After 4 hours, remove the tomatoes from the oven to cool. Prepare to gelatinize by sprinkling gelatin packets over water. Pour in an additional hot water while whisking constantly until completely dissolved.

In a food processor, add the green tomatoes along with the gelatin mixer and pulse until relatively smooth. Pour the mixture into a plastic-lined loaf pan, tapping onto the surface to make sure it’s even, and place into the fridge for 1 hour.

Repeat step 5 with the remaining tomatoes, remembering to do each color separately. Make sure to pour over the back of a spoon, and try not to disturb the previous layer.

Once the loaf pan is filled, cover with plastic wrap and refrigerate for at least 6 hours.

For the Dorito Flavor Dust

Start by slicing a red and green pepper, onion, and garlic clove. Place the slices into a 125°F dehydrator along with the tomato skins from the blanched tomatoes for at least 16 hours.

After 16 hours, remove from the dehydrator and let cool.

Then one at a time, place into a spice grinder and grind all the ingredients into a powder form.

In a small bowl, add kosher salt, cheddar powder, buttermilk powder, and romano cheese powder followed by the homemade garlic powder, tomato powder, red pepper powder, and green pepper powder and whisk together. *If not red enough add more tomato and red pepper powder.

For the Bagel

In the bowl of a stand mixer goes all-purpose flour, kosher salt, instant yeast, cornmeal and grated parmesan cheese. Mix together and side aside.

In a smaller bowl combine buttermilk with melted unsalted butter and large egg. Beat together until completely combined.

Pour the wet ingredients into a well formed in the center of the dry ingredients. Attach a dough hook to the stand mixer and mix on medium-low speed for about 5 minutes until everything comes together into a piece of dough.

Let the machine knead the dough for 1-2 minutes until nice and smooth. Remove and knead by hand a few times before returning to the now well-oiled stand mixer bowl. Cover with plastic wrap, let it rise at room temperature for 1-1 ½ hours, or until doubled in size.

Once it has risen, punch the dough down and turn it out onto a well-floured surface and roll out to a thickness of ½”.

Using a doughnut cutter, cut the dough into separate pieces, place onto a parchment-lined rimmed baking sheet and cover with a lightly oiled food-grade plastic wrap.

After resting at room temperature for 30 minutes, place into 350°F vegetable oil, letting each side cook for no longer than 90 seconds until puffed and golden brown.

Drain on a wire rack on a rimmed baking sheet and immediately sprinkle with kosher salt.

For the Cheese Crisp

Start by shredding and combing parmesan, provolone, and cheddar cheese into a small bowl and mix together.

Place a small mound of the cheesy mixture onto a nonstick surface like a Silpat and bake in a 375°F oven for 7 minutes until crisp.

Using a biscuit cutter cut the cheese crisp into little rounds.

for the Doritos Glaze:

Dump egg yolks into an immersion blender jar. While running the immersion blender, slowly pour in melted butter.

About halfway through adding the melted butter, add the homemade Doritos dust then continue blending until the mixture is thick.

For the Assembly

Slice a piece off of the tomato terrine then cut into a small round using a biscuit cutter.

Carefully slice the baked bagel in half along with a piece of buffalo mozzarella.

Onto a plate goes a hefty chef’s smear of the Dorito’s glaze followed by the half slice of bagel followed by a slice of mozzarella the tomato confit (terrine) and topping with the crispy cheese round.

for the Doughnut Dorito Glaze:

Into the bowl of a stand mixer goes powdered sugar, Dorito dust and 2% milk and beat on high speed until a thick glaze is formed.

Dip one side of the doughnut into the glaze and let sit on a wire rack until cool and ready to eat or sliced and layered with the terrine, mozzarella and cheese crisp into a sandwich.