Alright! Cheesy blasters! You take a hot dog, stuff it with some jack cheese, fold it in a pizza, you got cheesy blasters!
Yes, I made cheesy blasters. It wasn't particularly hard -- just follow the song -- and making them just amused the heck out of me. Would I make them again? Maybe. If I were hosting a LAN party in, say, 1996.
- Pillsbury "Classic" Pizza Crust
- Sclafini "Home Style" Pizza Sauce
- Kraft "Pizza" Mozzarella Cheddar
- Cabot Monterey Jack
- Hebrew National Quarter Pounder Beef Franks
- Price Chopper's Central Market Salsa Con Queso
A lot of my ingredient choices came down to size/geometry. I wanted large franks, because I didn't want to make many cheesy blasters -- four at most. I used block monterey instead of shredded because the block was just slightly shorter than the franks. I used refrigerated dough because the tube was just a little longer than the franks.
I preheated the oven to 425°F. While it preheated, I cooked the franks as their packaging instructed and then set them aside to cool down a little (stuffing hot franks with cheese is not a good idea).
I rolled out the pizza dough, spread it with sauce and cheese, and then set it aside while I prepared the franks.
I cut a thick strip the length of the cheese block and then halved that strip lengthwise to make what was essentially a cheese stick. Then I cut a deep slit in two franks to within a ½ inch of their ends and inserted the cheese into each slit.
I arranged the two franks in the middle of the pizza to make sure they would both fit, then cut the pizza in half. I rolled each half around a frank and put them on a greased jelly roll pan (pizza stone and less dough would have been better, I think). I put them in the 425° oven and baked them for about 18 minutes.
(When The Husband saw them, he thought they looked like pasties or calzones and he's quite right. They're like calzones stuffed with a cheese dog).
While I had purchased nacho cheese for the cheesy blasters, I hesitated to use it as it wasn't in the song. In the end, we did not end up using it at all as the cheesy blasters where plenty cheesy and good all on their own.
Did we like them?
Oh, I think we did!
Now, of course, I have a lot of leftover ingredients! Extra Cabot cheese is never unwelcome in our house and will be quickly nibbled away. As for the franks, they will go into tomorrow's scrambled eggs -- my mother used to do this a lot when I was a child and it remains one of those comfort foods I crave every once in a while. The extra pizza sauce, pizza cheese, and nacho cheese will get used up in the turkey stuffed peppers I was planning for Sunday dinner.
I shared this post for Gold Star Wednesday on 23 February 2011, because that is just how proud I am of my little project!