Name: Shortbread Pizza Bites
Prep time: 20 min
Cook time: 20 min
Yield: 3, 3 dozen+ bites
Ingredients: 1 large egg; 1 tablespoon olive oil; 2 cups all purpose flour; 2 tablespoons granulated sugar; 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 3/4 teaspoon garlic powder; 2 teaspoons fresh parsley; 1 1/4 cups parmesan cheese, divided (- finely grated); 1/2 cup sun dried tomatoes (dehydrated in a bag, not oil packed) (- finely chopped); 2 teaspoons fresh oregano (- finely chopped); 2 teaspoons fresh basil (- finely chopped); 1/2 teaspoon crushed red pepper flakes ((optional)); 1 cup unsalted butter (- softened)

Instructions

Measure the flour, 1 cup of the grated parmesan (refrigerate remaining 1/4 cup until you're ready to slice and bake), sun dried tomatoes, finely chopped herbs, salt, garlic powder, red pepper flakes and ground pepper into a mixing bowl and whisk together.
With the paddle attachment on a stand mixer, cream the butter, olive oil and sugar together on medium high speed for about 3-5 minutes, until fluffy.
With the mixer on a low stir, slowly add the dry ingredients and mix until just incorporated.
Turn out the dough onto a clean, lightly floured surface. Gather the dough together into a disk by gently patting, not kneading the dough. Tat to flatten the top. Once you have a round disk shape, use a knife or a bench knife to cut directly in half and set aside.
Use your hands to gather one of the dough halves into a rough log shape, then roll into a smooth log until it is about 1 1⁄2” in diameter.
Transfer the dough log to a sheet of parchment paper. To shape into the triangle, use your hands to gentle press the dough together into a peak along the top. Pinch the dough together at the top to create a point, and squeeze the sides between your hands to encourage the dough into a triangular shaped log. Rotate the dough log 1/3 of a turn and repeat the process. Keep rotating and squeezing the log until you have a 3 sided, triangular log.Once you are happy with the triangle shape, place the log centered along the long edge of a sheet of parchment paper. Flip the dough triangle towards the the bottom edge, one side at a time to wrap the dough log entirely in the parchment sheet.Then twist each end of the paper into pigtails in opposite directions (one towards you and one away from you) to form a locking mechanism. Smooth out the sides with your hands. Repeat with second dough.
Refrigerate the dough for at least 1 hour. This allows the dough to set up and hold its shape nicely when slicing and baking. *You can also freeze the dough at this point. Just remember to defrost it overnight in the fridge or at room temperature for about an hour before slicing and baking.
Preheat oven to 325° F. Make the egg wash by whisking the egg with 1 tablespoon of water.

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Chef's Notes

Notes

*Store in an airtight container at room temperature up to 1 week.
*Dough can be refrigerated for up to 3 days or frozen for a couple of months. When baking from frozen, allow the dough to defrost overnight in the fridge or at room temperature for about an hour before slicing and baking.

*Store in an airtight container at room temperature up to 1 week.
*Dough can be refrigerated for up to 3 days or frozen for a couple of months. When baking from frozen, allow the dough to defrost overnight in the fridge or at room temperature for about an hour before slicing and baking.