Pizza Dough—It’s Not Just for Pizza
Chef Kristi leads the class in making three different dishes using pizza dough. First learn to make stromboli filled with prosciutto, salami and provolone. Then a spinach ricotta calzone and garlic dough-knots with a marinara sauce for dipping.
- When:
- 5:45 p.m.
- Where:
- Kitchen Engine, 621 W. Mallon Ave.
- Cost:
- $85
- Phone:
- 509-328-3335
- Website:
- http://www.thekitchenengine.com/
- More like this:
- Culinary