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Pizza Dough—It’s Not Just for Pizza

March 18, 2025 - March 18, 2025

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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:

5:45-8:15 p.m.

Where:

Kitchen Engine, 621 W. Mallon Ave.

Cost:

$85

Phone:

509-328-3335

Website:

http://www.thekitchenengine.com/

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