Garlic Fingers

Here is a fairly straight-forward recipe for garlic fingers I created based on a post at ChowTown by RuneRider and my trusty pizza dough recipe from the Black and Decker All-in-one Bread Machine Manual (embedded below).

Ingredients for one pan:

• Pizza dough (see Bread Machine Manual recipe below)
• Melted butter (2 tbsp)
• Chopped garlic (I use a couple spoonfuls from a jar, approximately 2 cloves)
• Grated Parmesan cheese (I use a shaker and cover the dough, approximately 0.25 cups
• Shredded mozzarella cheese (I put a good layer on top, approximately 1.5 cups

The pizza dough takes about 2 hours to make in the bread machine.  Once it is done I usually divide it between two greased round pizza pans and flatten it out to cover the pan.

Once the dough is flattened take the melted butter and spread it over the dough.  I usually melt the butter in a glass measuring cup and use a silicone brush to coat the dough. After the butter, I dollop two spoonfuls of the chopped garlic onto the dough, and use the brush to spread the garlic out until it evenly covers the dough. Next shake the Parmesan cheese evenly over the surface, and finally top with the mozzarella cheese.

Bake at 425 F for 15 to 25 minutes (our oven at home runs quite hot so we usually only leave it in for about 12 minutes).

As for the donair sauce, I once tried the following recipe from a page entitled All things Donair, but I was not 100% happy with how it turned out (perhaps because the condensed milk I used was quite old and I was trying to make do with ingredients I had on hand).  I haven't tried the other sauce recipes at this point, but perhaps I will the next time I make up garlic fingers. You can also buy donair sauce in the deli department of the local grocery stores in Atlantic Canada, which is what I did the last time I made garlic fingers which I took to a pot-luck event.

Alternate SUPER-THICK Sauce Recipe(confirmed to be excellent)

• 2/3 cup canned sweetened condensed milk
• 1/4 cup white vinegar
• 1/2 tsp garlic powder

(Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 tsp garlic powder)
Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinegar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin.

Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.

Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.