"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Baked Gouda, by Katie Whittier, is from The "W" Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Katie Whittier Added: Saturday, September 16, 2006
1 small round gouda 1 4oz cresent roll dough grey pupon or other mustard egg white
Open cresent roll dough & roll out a little to close seams together. Peel wax off gouda if necessary and spread with mustard. Place gouda in center of dough and cover with dough, be sure to fully seal it to avoid the cheese oozing out while cooking. Beat egg white and brush dough. Bake at 350 25-30 minutes
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