Cheesebread Rounds - takeoff on NancyElle's crispy pizza crust - with pics! - Page 2

NancyElle · 04-26-2008, 07:27 PM

Thanks so much for tweaking the pizza crust and coming up with the buns! I put it on my blog with your pictures today.

YAY!

Charski · 04-26-2008, 08:11 PM

I believe they are about 123 cals each if you make 12 with that recipe. That's my closest guess anyway!

Charski · 04-26-2008, 08:13 PM

Quote:

Originally Posted by NancyElle

Thanks so much for tweaking the pizza crust and coming up with the buns! I put it on my blog with your pictures today.

YAY!

Oh how cool! Thanks, Nancy. BTW I made the pizza dough version tonight with all the typical pizza toppings and DH declared it "the best low carb pizza crust EVER!"

So - thanks again!

NancyElle · 04-26-2008, 08:20 PM

Quote:

Originally Posted by Charski

Oh how cool! Thanks, Nancy. BTW I made the pizza dough version tonight with all the typical pizza toppings and DH declared it "the best low carb pizza crust EVER!"

So - thanks again!

Gotta make those boys happy! Thanks for all of your sweet comments and for the yummy bun recipe! You rock, missy!

rowdy1 · 04-27-2008, 05:10 AM

Char...I'm confused (not a shocker

). Did you make the pizza dough crust with all your tweaks from the first page of this thread? Or just do the original Nancy's version?

What size crust did you get? 14 inch or 16 inch?

Charski · 04-27-2008, 09:46 AM

Hi Char! I used 12 oz. mixed shredded cheese blend from Trader Joe's (mozz, jack, cheddar), 3 jumbo eggs, 1 scoop Designer Whey protein powder, and 1 tablespoon each raw wheat bran and flax meal, plus garlic powder, oregano, and basil. Did it all in the Cuisinart, and spread onto my 16" pizza pan that I covered in nonstick foil. I didn't go ALL the way to the edges so I'd say it was more like 14-15" when all was said and done.

We had it cold for breakfast - YUMMMEEEEEEEEEEE!

lcmiller461 · 04-27-2008, 02:48 PM

Here are my tweaks on this idea (OK, they didn't start out as tweaks, but became tweaks when I realized I was out of unflavored PP (altho I had vanilla), had only large eggs and my Mozzarella cheese had gone bad!

)
4 lg eggs
1/3 c Carbquick
1 T raw wheat bran
1 T flax meal
1 2/3 c cheddar cheese (I had extra and thought, what the heck?)

I lined a cookie sheet with parchment paper and spread it all on. I ended up cooking it for 14 minutes, and it never really turned brown, but after cooling and cutting into squares I was very pleased. This will be great with chili, and is slightly reminiscent of the jalepeno bread I used to buy ages ago (before my metabolism went kaput.

)

bekki1 · 04-27-2008, 08:20 PM

I am not a big fan of oppsies but I am making these tomorrow. they have endless possablilities> Thank you so much guys!

NancyElle · 04-28-2008, 10:39 PM

Im getting tons of feedback from my blog about the original pizza recipes, and the tweaks from you gals.

I've got a link directing the readers back to this thread. We're getting a bunch of hits! Thanks for everyone who has tried this and commented!

xxoo

Charski · 04-29-2008, 08:30 AM

Gosh, Nancy, if I'd known you were gonna make my photos world-famous - I'd have used the matching placemats to my china set! LOL!!

DH absolutely LOVES these "buns" - he suggested I try making them in the waffle iron - we used to make SherrieLee's (I think) waffle bread and he loves the little "pockets" to hold the fixin's in - so will try that and report back.

Charski · 04-29-2008, 07:56 PM

Well the batter works just great in a waffle iron! I made sandwiches for dinner. I got 11 out of the batch - not all are "full waffles" as some are more round than square, but it matters not - they're really tasty and crispier this way, at least fresh they are. After being bagged and refrigerated - we shall see.

BTW these would make awesome induction-friendly waffles too! Just leave out any savory stuff and top with butter and SF syrup!

NancyElle · 04-29-2008, 08:12 PM

Quote:

Originally Posted by Charski

Well the batter works just great in a waffle iron! I made sandwiches for dinner. I got 11 out of the batch - not all are "full waffles" as some are more round than square, but it matters not - they're really tasty and crispier this way, at least fresh they are. After being bagged and refrigerated - we shall see.

BTW these would make awesome induction-friendly waffles too! Just leave out any savory stuff and top with butter and SF syrup!

Char~ I devised a recipe with only eggs/cheddar/jack/cheese/baking powder/garlic and taco seasoning for a base, that my DD says tastes just like a Cheesy Gordito Crust from Taco Bell, after it is topped..

Versatility, oh my goodness. I'm gonna post when I get the pictures and the recipe perfected.

I love all the improvisation!

You are way smarter than me about this

; I am a ROOKIE!

metqa · 05-06-2008, 10:23 AM

In terms of cups How much is 6 oz of cheese? My scale just bit the dust so I have to use volume measurements.

Charski · 05-06-2008, 11:39 AM

My 12 oz. pkg. of Trader Joe's shredded 3 cheese blend was exactly 3 cups - so I'd say 6 oz. = ~ 1.5 cups....

Charski · 05-06-2008, 11:40 AM

I just made another batch in my muffin top pans. They are perfect for bologna sandwiches!

And we DID eat them as waffles on Sunday - I added 1 tsp. baking powder to the recipe "just because" and they were really beautiful, crispy, and very very good with SF syrup and spicy sausage patties.

Eryke · 05-06-2008, 06:11 PM

I've made my own tweak to this for a breakfast item........

Made a small batch for testing purposes, but it seemed to work out pretty good warm out of the oven, we'll see what they are like when cold tomorrow.....

1 extra-large / jumbo egg
1/3 scoop unflavored Whey protein powder
1 teaspoon raw wheat bran
1 teaspoon flax meal
3 oz. shredded Mozzarella cheese
1 oz. Cream Cheese
1 Tablespoon of Cinnamon
2 Tablespoons of Granular Spenda.

Blitzed it all up in my mini-chopper/mini-food processor, spooned the batter into standard muffin tins and got 6 mini-breads........

I've got trouble tasting anything that isn't strongly flavoured, so you might want to adjust the Splenda and Cinnamon Measurements for your personal tastes.

Here is a pic, minus the one sacrificed for taste testing.......

(For a size reference, that's a standard piece of 8x11 printer paper they are sitting on)

NancyElle · 05-06-2008, 06:28 PM

Quote:

Originally Posted by Eryke

I've made my own tweak to this for a breakfast item........

Made a small batch for testing purposes, but it seemed to work out pretty good warm out of the oven, we'll see what they are like when cold tomorrow.....

1 extra-large / jumbo egg
1/3 scoop unflavored Whey protein powder
1 teaspoon raw wheat bran
1 teaspoon flax meal
3 oz. shredded Mozzarella cheese
1 oz. Cream Cheese
1 Tablespoon of Cinnamon
2 Tablespoons of Granular Spenda.

Blitzed it all up in my mini-chopper/mini-food processor, spooned the batter into standard muffin tins and got 6 mini-breads........

I've got trouble tasting anything that isn't strongly flavoured, so you might want to adjust the Splenda and Cinnamon Measurements for your personal tastes.

Here is a pic, minus the one sacrificed for taste testing.......

(For a size reference, that's a standard piece of 8x11 printer paper they are sitting on)

Those look WONDERFUL! A triumph!

Dixie Barkley · 05-07-2008, 10:08 AM

Subscribe

Kissa · 07-17-2008, 07:39 AM

Me too!

Dreamchaser · 07-17-2008, 12:54 PM

Charski - YUM! Those look fabulous! Does anyone know if they are freezable?

Barbo · 07-17-2008, 10:06 PM

Sitting up pretty. Will you post the tweaked oopsie rolls of yours.

arf arf

LW3707 · 07-17-2008, 11:07 PM

are they eggy?

tybeeanna · 07-17-2008, 11:26 PM

you all rock!!!!!! I really need to get in the kitchen more often Thank you thank you

Charski · 07-18-2008, 07:55 AM

Quote:

Originally Posted by Barbo

Sitting up pretty. Will you post the tweaked oopsie rolls of yours.

arf arf

Barbo, to the original Oopsie recipe, I add 1 scoop unflavored whey protein powder (I use Designer brand), 1 tablespoon (the kitchen drawer kind) raw wheat bran, and 1 tablespoon flaxmeal.

I do NOT use any sweetener in mine. That's it, simple as can be!

Charski · 07-18-2008, 07:56 AM

Quote:

Originally Posted by LW3707

are they eggy?

Not at all. They're cheesy good!

My DH won't eat the Oopsies because they're too eggy for him, but he loves these.

skg · 07-18-2008, 09:07 AM

I don't have x-large or jumbo - do you think just adding 1 extra egg would work? I have everything else.

Charski · 07-18-2008, 09:25 AM

Yep, I think that will work OK.

Here's a good conversion chart:

Eggs, Egg Size Equivalents, Egg Conversions, Egg Size Equivalents

Tweaker Geek · 07-18-2008, 02:43 PM

Char - I don't how I missed this before!

, but those look great! I love the pizza crust and never thought about tweaking it for burger/sandwich size buns. Great idea and I'm gonna make some this weekend I think!

You said to store them in the fridge, I think, but do you know if they'd freeze well?

Charski · 07-18-2008, 03:16 PM

I've not tried freezing them so will await the results from someone who has or does try!

Kissa · 07-19-2008, 03:15 AM

Please could I beg someone to post a link to NancyElle's original pizza thread, I forgot to subscribe and now I can't find it?

04-26-2008, 07:27 PM	#31
NancyElle Senior LCF Member Join Date: Sep 2006 Location: Beautiful Wine Country~Southern California Posts: 596 Gallery: NancyElle Stats: Fit 5'9 ~ Exercise is the Fountain of Youth~ WOE: Low Carb/Working Out~Power walking~Running Start Date: everyday~all the time~	Charski!!!! I finally got your recipe posted! Thanks so much for tweaking the pizza crust and coming up with the buns! I put it on my blog with your pictures today. YAY!

04-27-2008, 02:48 PM	#37
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 549 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Here are my tweaks on this idea (OK, they didn't start out as tweaks, but became tweaks when I realized I was out of unflavored PP (altho I had vanilla), had only large eggs and my Mozzarella cheese had gone bad!) 4 lg eggs 1/3 c Carbquick 1 T raw wheat bran 1 T flax meal 1 2/3 c cheddar cheese (I had extra and thought, what the heck?) I lined a cookie sheet with parchment paper and spread it all on. I ended up cooking it for 14 minutes, and it never really turned brown, but after cooling and cutting into squares I was very pleased. This will be great with chili, and is slightly reminiscent of the jalepeno bread I used to buy ages ago (before my metabolism went kaput.) __________________ “It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?"” --Winnie the Pooh

05-06-2008, 11:40 AM	#45
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I just made another batch in my muffin top pans. They are perfect for bologna sandwiches! And we DID eat them as waffles on Sunday - I added 1 tsp. baking powder to the recipe "just because" and they were really beautiful, crispy, and very very good with SF syrup and spicy sausage patties. Last edited by Charski; 05-06-2008 at 11:42 AM..

07-17-2008, 10:06 PM	#51
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Charski Sitting up pretty. Will you post the tweaked oopsie rolls of yours. arf arf

07-18-2008, 09:25 AM	#57
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Yep, I think that will work OK. Here's a good conversion chart: Eggs, Egg Size Equivalents, Egg Conversions, Egg Size Equivalents Last edited by Charski; 07-18-2008 at 09:27 AM..

04-26-2008, 08:11 PM	#32
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I believe they are about 123 cals each if you make 12 with that recipe. That's my closest guess anyway!

04-27-2008, 05:10 AM	#35
rowdy1 MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mineral Wells, WV Posts: 2,927 Gallery: rowdy1 Stats: 5'5"..currently way tooooooooo much!! WOE: carb monitoring w/yocheese Start Date: 9/03...terminal uphill battle	Char...I'm confused (not a shocker ). Did you make the pizza dough crust with all your tweaks from the first page of this thread? Or just do the original Nancy's version? What size crust did you get? 14 inch or 16 inch?

04-27-2008, 09:46 AM	#36
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Hi Char! I used 12 oz. mixed shredded cheese blend from Trader Joe's (mozz, jack, cheddar), 3 jumbo eggs, 1 scoop Designer Whey protein powder, and 1 tablespoon each raw wheat bran and flax meal, plus garlic powder, oregano, and basil. Did it all in the Cuisinart, and spread onto my 16" pizza pan that I covered in nonstick foil. I didn't go ALL the way to the edges so I'd say it was more like 14-15" when all was said and done. We had it cold for breakfast - YUMMMEEEEEEEEEEE!

04-27-2008, 08:20 PM	#38
bekki1 Major LCF Poster! Join Date: Aug 2007 Location: Snohomish, Washington Posts: 2,524 Gallery: bekki1 Stats: 172.1/156.2/150 WOE: HCG Start Date: 4/9/12	I am not a big fan of oppsies but I am making these tomorrow. they have endless possablilities> Thank you so much guys!

04-28-2008, 10:39 PM	#39
NancyElle Senior LCF Member Join Date: Sep 2006 Location: Beautiful Wine Country~Southern California Posts: 596 Gallery: NancyElle Stats: Fit 5'9 ~ Exercise is the Fountain of Youth~ WOE: Low Carb/Working Out~Power walking~Running Start Date: everyday~all the time~	Im getting tons of feedback from my blog about the original pizza recipes, and the tweaks from you gals. I've got a link directing the readers back to this thread. We're getting a bunch of hits! Thanks for everyone who has tried this and commented! xxoo

04-29-2008, 08:30 AM	#40
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Gosh, Nancy, if I'd known you were gonna make my photos world-famous - I'd have used the matching placemats to my china set! LOL!! DH absolutely LOVES these "buns" - he suggested I try making them in the waffle iron - we used to make SherrieLee's (I think) waffle bread and he loves the little "pockets" to hold the fixin's in - so will try that and report back.

04-29-2008, 07:56 PM	#41
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Well the batter works just great in a waffle iron! I made sandwiches for dinner. I got 11 out of the batch - not all are "full waffles" as some are more round than square, but it matters not - they're really tasty and crispier this way, at least fresh they are. After being bagged and refrigerated - we shall see. BTW these would make awesome induction-friendly waffles too! Just leave out any savory stuff and top with butter and SF syrup!

05-06-2008, 10:23 AM	#43
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,566 Gallery: metqa Stats: 145/139/135 WOE: restarting EFGT then a summer HCG round... Start Date: November 2003	In terms of cups How much is 6 oz of cheese? My scale just bit the dust so I have to use volume measurements.

05-06-2008, 11:39 AM	#44
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	My 12 oz. pkg. of Trader Joe's shredded 3 cheese blend was exactly 3 cups - so I'd say 6 oz. = ~ 1.5 cups....

05-06-2008, 06:11 PM	#46
Eryke Junior LCF Member Join Date: Apr 2008 Posts: 34 Gallery: Eryke	I've made my own tweak to this for a breakfast item........ Made a small batch for testing purposes, but it seemed to work out pretty good warm out of the oven, we'll see what they are like when cold tomorrow..... 1 extra-large / jumbo egg 1/3 scoop unflavored Whey protein powder 1 teaspoon raw wheat bran 1 teaspoon flax meal 3 oz. shredded Mozzarella cheese 1 oz. Cream Cheese 1 Tablespoon of Cinnamon 2 Tablespoons of Granular Spenda. Blitzed it all up in my mini-chopper/mini-food processor, spooned the batter into standard muffin tins and got 6 mini-breads........ I've got trouble tasting anything that isn't strongly flavoured, so you might want to adjust the Splenda and Cinnamon Measurements for your personal tastes. Here is a pic, minus the one sacrificed for taste testing....... (For a size reference, that's a standard piece of 8x11 printer paper they are sitting on)

05-07-2008, 10:08 AM	#48
Dixie Barkley Senior LCF Member Join Date: Sep 2003 Location: Alabama Posts: 440 Gallery: Dixie Barkley	Subscribe

07-17-2008, 07:39 AM	#49
Kissa Way too much time on my hands! Join Date: Sep 2006 Location: London UK Posts: 16,690 Gallery: Kissa Stats: 184/124/126 5'3" Age 65 WOE: JUDDD/5:2 Start Date: 2001 Atkins -50 2011 JUDDD - 10	Me too!

07-17-2008, 12:54 PM	#50
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,675 Gallery: Dreamchaser	Charski - YUM! Those look fabulous! Does anyone know if they are freezable?

07-17-2008, 11:07 PM	#52
LW3707 Guest Join Date: Jul 2008 Posts: 126 Gallery: LW3707 Stats: 322.6/312.1/150 WOE: Atkins Start Date: RC 7/8, Induction 7/13/08	are they eggy?

07-17-2008, 11:26 PM	#53
tybeeanna Major LCF Poster! Join Date: Jun 2008 Location: Northern, IL Posts: 2,745 Gallery: tybeeanna Stats: H286 }232VSG{ C178 G when I get there WOE: low/carb 8-21-12 Start Date: 8/21/12	you all rock!!!!!! I really need to get in the kitchen more often Thank you thank you

07-18-2008, 09:07 AM	#56
skg Senior LCF Member Join Date: May 2008 Location: Levittown, PA Posts: 783 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	I don't have x-large or jumbo - do you think just adding 1 extra egg would work? I have everything else.

07-18-2008, 02:43 PM	#58
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,784 Gallery: Tweaker Geek	Char - I don't how I missed this before! , but those look great! I love the pizza crust and never thought about tweaking it for burger/sandwich size buns. Great idea and I'm gonna make some this weekend I think! You said to store them in the fridge, I think, but do you know if they'd freeze well?

07-18-2008, 03:16 PM	#59
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I've not tried freezing them so will await the results from someone who has or does try!

07-19-2008, 03:15 AM	#60
Kissa Way too much time on my hands! Join Date: Sep 2006 Location: London UK Posts: 16,690 Gallery: Kissa Stats: 184/124/126 5'3" Age 65 WOE: JUDDD/5:2 Start Date: 2001 Atkins -50 2011 JUDDD - 10	Please could I beg someone to post a link to NancyElle's original pizza thread, I forgot to subscribe and now I can't find it?

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