Flourless Chocolate Cookies (CWF)

I had the best intentions of writing about something healthy today, like maybe roasted parsley sprigs atop rice cakes or the like, but as luck would have it, the 30th of the month is when we're supposed to post about our adventure with the current Chocolate With Francois recipe. So... it's totally not my fault that we're not quite ready to get back on track with healthy eating. (How's that for passing the buck?)

This month's recipe from Francois Payard's Chocolate Epiphany, flourless chocolate cookies, was chosen by Karen of Karen's Cookies, Cakes & More. She has the recipe posted on her blog so I won't post it here, but please check out her blog to find out how to make these delicious, brownie-like cookies.

And ya know what? If you set aside the fact that there is sugar in this recipe, the rest is relatively healthy.... no flour, no butter, no egg yolks. So I guess we'll just call this the parsley topped rice cakes of the cookie world, if only to assuage my guilt for not providing you with a healthier recipe on this Monday after Thanksgiving.

Happy Thanksgiving!

We're heading north early tomorrow morning to celebrate Thanksgiving with family and friends. I just wanted to wish all of you a very happy Thanksgiving. We'll catch up next week, OK?

And hey..... be careful out there. I don't want to come back and hear about any of you being trampled trying to get that last big screen TV at WalMart on Friday. As for me, I'll be staying as far away from the mall as I can.

Cranberry Walnut Bread (BBA Challenge)

I've spent the past two weeks trying to decide if I wanted to continue with the Bread Baker's Apprentice Challenge. As I've stated in a previous post, I've noticed that many have fallen by the wayside and it really does seem like there are just a handful who are still actively participating. That aside, I came to the conclusion that even if I end up being the last (wo)man standing, I intend to finish this challenge. You see, I always finish what I start, except for that one crocheted bedspread...oh, and that cross-stitch of the Last Supper, and maybe a book or ten.

Anyway, as long as I'm going to come clean, I'll admit to you that I skipped one bread last spring because I was getting so tired of sweet breads. This cranberry walnut celebration bread was supposed to be baked right before the english muffins, but I zipped right past it and hoped no one would be the wiser. Now that I'm committed to finishing the challenge however, I've decided that in order to be able to say that I've baked every recipe in the book, I needed to go back and make this bread. Plus, what a great bread to bake the week of Thanksgiving, right?

As always, I skipped the walnuts because....well you all already know that I can't stand nuts in bread. And I especially dislike walnuts. So in reality, I guess you could say that this is just a cranberry celebration bread.

The dough was very easy to put together and it fermented much quicker than the book stated. In a little over an hour I had myself a bucketful of dough.

Working with the dough was a breeze and although I still haven't developed those mad braiding skills I was hoping for, I think I did OK with this one.

I had just a small piece of this before wrapping it up to take up north with me for the holiday. It was delicious. And I'm so glad I waited to bake this because I think I truly appreciated its sweetness now that I've been away from the sweet breads for awhile.

Dinner Rolls and Thanksgiving Stuffing

Flashback 30 years ago to my Thanksgiving menu. Some kind of processed turkey breast roll thing, instant mashed potatoes, Stovetop Stuffing, jarred gravy, brown 'n serve rolls and a frozen pumpkin pie with Cool Whip.

My family's Thanksgiving celebration this past Saturday was a total hit. I mean I nailed it people. Please indulge me while I brag on myself a little bit. You see, up until a few years ago, I didn't really even know how to cook. Surprised? Let's just say that the craziness of life, job and kids kept me from pursuing this interest at any serious level. When I finally found the time to devote to learning how to cook, I threw myself into it wholeheartedly and I've found that there's nothing I love more than spending my entire day in the kitchen. Because of that, I was able to prepare my entire Thanksgiving menu from scratch. Right down to the bread for the stuffing, every element of our dinner came from my hands. How cool it that? Me, Mags, cooking an entire feast by herself... FROM SCRATCH! Who'da thunk.

The reason for the bragging is partly to pat myself on the back, of course, but mostly because I'd love nothing more than to inspire those who think cooking/baking from scratch is too difficult. Let's take these dinner rolls, for example. From start to finish, these can be on the table in less than an hour and a half, and you're really only actively involved for just a short percentage of that time. The recipe comes from Frieda over at Lovin' from the oven and they don't come any easier, quicker or more delicious. Soft and fluffy, these dinner rolls even passed my picky daughter's Bob Evans standard (you know, the ones that come frozen in tins that you then have to thaw and bake.) Frieda even shows different shaping techniques and how you can make your rolls the day before, refrigerate overnight, then bake the next day. I chose to go that route and while the turkey was resting I popped my dinner rolls into the oven. Perfect!

Now onto the stuffing. Remember that sourdough bread I made last week? I had this stuffing recipe specifically in mind when I made that and took one of the loaves, cubed it, then toasted it in a 350 degree oven for about 20 minutes. This is a fairly basic stuffing recipe but the family said it was the best ever. I thought it was delicious too, especially when topped with Cathy's gravy.

Sourdough Stuffing

1 pound loaf of sourdough bread, cubed and toasted
1 stick (8 TBSP) butter
1 onion, diced
2 stalks of celery, diced
6 oz. mushrooms, coarsely chopped
1 clove of garlic, minced
2 tsp dried sage
1 tsp dried thyme
salt and pepper
3-4 cups chicken or turkey stock

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray. Place breadcrumbs in a large bowl.

Melt butter over medium heat. Add onion, celery and mushrooms. Season with salt and pepper and saute until vegetables have softened. Add garlic, sage and thyme and saute for another minute or two. Add vegetables to bread in bowl. Gradually add the stock until desired moistness is achieved.

Put stuffing into casserole dish and bake for 30-40 minutes, or until browned and heated through.

Buffalo Chicken Balls (Food Processor Fridays)

You know that buffalo chicken dip that's been all the rage lately at tailgating parties? I wondered how it would be in bite-size form and deep fried. You're going to thank me big time for this one kiddies.

Actually, you're going to want to thank Aaron McCargo Jr. from The Food Network. Evidently I wasn't the first one to think that this sounded like a good idea. I changed his recipe a bit to suit my own tastes and I promise you that you will love these little bites of spicy, creamy goodness.

I used a combination of thigh and breast meat but Mr. McCargo went the easy route and just used a store-bought rotisserie chicken. Either way you're going to want to have about 4 cups of cooked chicken to make about 36 of these little guys.

I'm planning on serving these to my gang during the OSU-Michigan game tomorrow and I'll have both blue cheese dip and ranch dip along side. Also, feel free to adjust the amount of hot sauce you add. The original recipe called for 1/4 cup but I ended up using almost 1/2 cup to get the heat that this family likes.

Buffalo Chicken Cheese Balls

4 cups cooked chicken, coarsely chopped
4 ounces cream cheese, softened
1/4-1/2 cup hot sauce (I used Frank's Red Hot)
3/4 tsp garlic powder
1/2 tsp onion powder
salt and pepper
1 3/4 cup shredded cheddar cheese
1 cup flour
3 eggs, lightly beaten with about a TBSP of water
2 cups Panko breadcrumbs
oil

Insert metal blade into food processor. Place chicken into processor bowl and pulse 5-6 times or until chicken is uniformly chopped. Remove chicken to a large bowl and set aside.

Add cream cheese to food processor bowl and pulse until smooth.

Add hot sauce, garlic powder and pepper to cream cheese and pulse until smooth.

Add mixture to the chicken. Add the cheddar cheese. Stir to combine. Taste to see if you need any salt or more hot sauce.

Shape mixture into 3/4-1" balls and place on wax paper lined baking sheet.

Heat about 2 inches of oil to 350 degrees. Set up a work station with three shallow pans. Place the flour in one pan and season with salt and pepper. Whisk the eggs and water in the second pan. Place the Panko in the third pan. Roll each chicken ball in the flour, then in the egg, then the Panko. Drop carefully into the oil and fry for 2-3 minutes or until nicely browned. Drain on paper towel. Serve with blue cheese or ranch dressing as a dip.

Peanut Butter Cream Cheese Pie (Treats For Co-Irkers)

Due to other family commitments on Thanksgiving day, we're having our Thanksgiving dinner this Saturday. My kids (and their dogs) will be here to celebrate and give thanks for our many blessings, hopefully an Ohio State win over that team from up north being included on that list. GO BUCKS!

While I would have preferred to bake the more traditional pumpkin pie for our holiday dinner, several of the kids don't care for pumpkin (I know, it's crazy isn't it!) So this year I made this peanut butter cream cheese pie. Actually, I made three of them and sent some with hubby to share with the co-irkers, because we're also very thankful that he has such a great job and wonderful people to work with.

Peanut Butter Cream Cheese Pie (from the Nestle website)

2 cups (about 22) finely crushed chocolate sandwich cookies (I used Oreos)
1/2 cup plus 2 tablespoons granulated sugar, divided
1/4 cup (1/2 stick) butter, melted
1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided
1 1/2 cups (9 oz.) semi-sweet chocolate chips, divided
1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided
2 tablespoons vanilla extract
3 oz. cream cheese, softened
1 cup peanut butter

Preheat oven to 350 degrees. Chill mixing bowl and whisk.

Combine the cookie crumbs, 2 TBSPS of the sugar and the melted butter in a medium bowl. Press onto bottom and up sides of 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on cooling rack for 15 minutes. Freeze for 15 minutes.

Heat 3/4 cup of the cream just to a boil. Remove from heat. Add 1 1/4 cups of the chocolate chips and 1/3 cup of the peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes.

Beat 1 cup of the cream in chilled mixer bowl to stiff peaks, adding vanilla extract one tablespoon at a time.

Beat cream cheese and remaining sugar in large mixer bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell.

Combine remaining chocolate chips and remaining cream in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with remaining peanuts. Freeze for 1 hour or until chocolate is set. Cover.

Let stand at room temperature for 30 minutes before serving.

Easy Cinnamon Danish

Laminated dough. I'm ambitious, but not that ambitious. Someday however, you'll come here and find that I've not only made my own laminated dough, I've managed to make it whole grain as well. (Insert "dream on Mags, dream on.")

Frozen puff pastry is like right up there with the wheel, microwaves and stretch pants in the "greatest invention ever" category. I'm not even going to talk about sliced bread here because I think whoever coined the expression "greatest thing since sliced bread" must have meant "greatest thing since a knife." I mean really, how hard is it to slice bread? Anyway, gotta pick your battles, yes?

I place the puff pastry in the fridge overnight to thaw and I even set the cream cheese on the counter to soften before I go to bed. (does this mean I live dangerously?) Then, the next morning I can have this danish on the table in about 45 minutes.

Quick And Easy Cinnamon Danish

2 sheets (one box) frozen puff pastry dough, defrosted
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1 2/3 cups cinnamon chips, divided
1 egg beaten with 1 TBSP of water (for egg wash)

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture. Set aside.

Unfold each piece of dough and place each on a parchment lined baking sheet. With rolling pin, gently roll each piece of dough into a 10"x10" square. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch wide strips from the edges of the dough almost to the filling. Brush the dough edges with the beaten egg wash.

Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. (Sorry for the lack of photo for this part.) Brush entire loaf with the rest of the beaten egg wash. Bake in preheated oven for 25-30 minutes or until pastry is browned and puffed. Remove from oven and garnish with reserved cinnamon chips.

Stuffed Chicken And Spinach Salad With Pomegranate Vinaigrette

Until this past weekend I was a pomegranate virgin. Is this too personal?

I mean, I'd tasted pomegranate juice before (usually in the form of a martini,) but as far as eating the actual fruit itself, I was a total newbie. My curiosity finally got the better of me when I received some samples of POM Wonderful juice a few weeks back and I decided that I needed to experience this deliciously different fruit in its fresh form. Coincidentally Kroger had them on sale that same week and I bought two to experiment with. After researching online what the heck I was supposed to do with this beautiful magenta fruit, I learned that it is best to peel it in a bowl of water, thus enabling the collection of the seeds, or arils, without making a total juicy mess of your kitchen. Easy enough.

Then came the taste test. Completely, and I mean completely, different from what I'd expected. Not a bad different, mind you, just different. After I'd eaten several of the arils, I offered some to hubby for his opinion and I think his description of the taste/texture actually summed up what I was thinking but unable to put into words. "Like fruity-juicy corn kernels," he said. "Or maybe grapes with fiber," he added after the second bite. I knew exactly what he was trying to express. Crunchy and juicy with a bit of chew, we finally decided. And perfect as a topping for this stuffed chicken and spinach salad. I gotta tell you, I'm hooked!

Stuffed Chicken And Spinach Salad

For the vinaigrette (from POM Wonderful):

1/3 cup POM Wonderful 100% Pomegranate Juice
1/3 cup arils from 1 large POM Wonderful Pomegranate (optional)
1/4 cup olive or vegetable oil
1/3 cup red or white wine vinegar
2 tablespoons grated red or brown onion
1/2 teaspoon sugar, or to taste
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) In a screw-top jar or plastic container with tight-fitting lid, combine juice, the 1/3 cup arils and remaining dressing ingredients. Cover and shake well. Set aside or refrigerate for up to 2 days before serving.

For the chicken:

For each serving you'll need one boneless, skinless chicken breast, 1 ounce blue cheese crumbles, one TBSP toasted chopped pecans, and one slice of center cut bacon.

Preheat oven to 375 degrees. Pound chicken breasts between sheets of plastic wrap or waxed paper to 1/4-1/2" thickness. Season with salt and pepper. Sprinkle blue cheese crumbles and pecans on breast then roll the breast, wrap with bacon and secure with toothpicks.

Heat one TBSP olive oil in a skillet. Brown chicken pieces on all sides (5 minutes) then place on a baking sheet and transfer to oven to finish cooking, about 15 minutes more. Remove from oven. Remove toothpicks.

Fill salad plates with spinach leaves. Place chicken breast on top of spinach and drizzle with the vinaigrette.

Sausage/Cabbage Stew and My First Ever Sourdough

While I'm still a few weeks away from the sourdough recipes of the Bread Baker's Apprentice, I just wanted to show you the loaf I made last week to go with my sausage, bean and cabbage stew. I'll go into more detail when I actually post this for the Challenge, but since my starter was due to be fed, I thought I'd use what I would typically throw out and just see if I actually had a bona fide starter in my fridge or if I was just hoping that it was.

It turns out that I've actually been successful at making my very own starter from scratch! Remember just a few short months ago when I introduced you to Biddy, my starter?

She's alive and thriving and makes one heck of a delicious loaf of sourdough bread. I was tempted to add just a tiny amount of yeast to the recipe because I didn't trust that Biddy was fully developed, but I decided to just take a leap of faith and let her prove herself.

I needn't have worried. As you can see she did a wonderful job rising this dough to the expected level. (YAY Biddy!)

This bread was especially delicious with my sausage, cabbage and bean stew. Smoked turkey sausage combines with creamy northern beans and loads of veggies to make this very hearty stew. Perfect for lunch or dinner!

Sausage, Bean and Cabbage Stew

1 pound smoked turkey sausage, diced
4 tsp olive oil, divided
1 onion, diced
1 carrot, diced
1 celery stalk, diced
2 poblano peppers or 1 bell pepper, diced
pinch of crushed red pepper flakes
2 cloves garlic, minced
2 cups chicken broth
2 cups tomato sauce
1 14.5 ounce can diced tomatoes
2 15 ounce can northern beans, drained
1/2 small head of cabbage, shredded
2 tsp paprika
1/2 tsp coriander
salt and pepper

Heat 2 tsps of the olive oil in a large soup pot. Add sausage and brown. Remove sausage to drain on pepper towel. Add the remaining 2 tsps olive oil to the pot. Add the onion, carrot, celery and peppers. Season with salt and pepper and a pinch of crushed red pepper flakes. Saute until onions are translucent, 5-6 minutes. Add garlic and saute for another minute or two. Add broth, tomato sauce, diced tomatoes, cabbage, paprika and coriander. Season again with salt and pepper. Bring to a boil, reduce heat a bit and simmer until cabbage is tender, 25-30 minutes. Add reserved sausage back to pot.

Charlie's Afternoon Chocolate Cake (CWF)

Julie from A Little Bit Of Everything decided to add an extra recipe this month for our Chocolate With Francois baking group. She chose Charlie's Afternoon Chocolate Cake and I must say that it was a very good choice. Thanks Julie! You can find the recipe on her blog and I highly recommend that you make this for a special occasion.

Delightfully simple, yet rich with chocolate flavor, this cake made for an awesome ending to our anniversary dinner, which was this past Wednesday, Nov. 11th.

Because it was for just the two of us, I made the cakes in two, 6" cake pans and then froze one for a later time. Sprinkled with powdered sugar and served with vanilla ice cream, I couldn't have ordered nor bought a tastier dessert. Delicious!

Hubby and I have now been married 31 years. It doesn't seem possible. Wasn't it only yesterday that we were sitting in my parents' basement just getting to know each other? Him telling me I was cute; me telling him he was crazy. Bashful and shy... young and innocent...my how the years fly and people change.

Little known fact: I used to be a redhead. Until I was 5-6 years old my hair was strawberry blonde, leaning more toward the strawberry than the blonde. So it particularly touched me that hubby found this card for me. That was my hair color spot on!

We've been together since we were teenagers, living in different towns, but attending the same high school. Hubby likes to tell the story of how when he was a young boy he would go with his dad to a body shop located three houses down from where I grew up. He insists that he knew at a very young age that there was something magical about that street and he always felt "funny" when he was there. How sweet is that? Enjoy this rendition of "On The Street Where You Live" made popular by the musical My Fair Lady. It always reminds me of hubby's story and makes me all warm. fuzzy, loving and forgiving.

Homemade Panko-Style Bread Crumbs (FPF)

Easy peasy Food Processor Friday this week folks. We're going to make Panko-style bread crumbs using the food processor. Sound good? Imagine the money you'll save by not having to buy Panko anymore!

Since joining the Bread Baker's Apprentice Challenge last spring, I have filled my freezer with all different kinds of flour, loaves of bread and buns. It was time to clean it out so today I decided to make use of some white rolls for these Panko-style bread crumbs. I also cubed some other breads and toasted them in the oven so they'll be ready for my Thanksgiving stuffing.

I found this method all over the internet and evidently it has stirred up quite a debate regarding whether or not these bread crumbs should be labeled Panko, so in order to avoid any of that heated discussion here, I'm calling these Panko-style bread crumbs. Now everybody's happy, yes?

Use any white bread you have, remove the crusts, them simply process them in your food processor using the shredder/grater disc. This creates fluffy little pieces of bread that you'll then place on baking sheets and toast in a 300 degree oven for 8 minutes, stirring after 4 minutes. Be careful not to let them brown.

I added some chopped herbs to one batch so they'll be already seasoned when I want to use them for coating my risotto balls, chicken fingers, casseroles, etc.

When cool, store bread crumbs in an airtight container or freeze them in freezer bags until needed.

Banana Apple Muffins (Treats For Co-Irkers)

I'll admit it, I'm a muffin freak. I make muffins every week and freeze them for hubby to take to work for his breakfast. It's my way of keeping him out of the vending machines and making sure that he has something relatively healthy to start out his day. I particularly enjoy taking muffin or quick bread recipes and changing them up a bit to make them either whole grain, low fat, or both. This recipe from The Sweet Melissa Baking Book ended up becoming whole grain, but I left the butter in because these muffins are being taken to the co-irkers tomorrow and we wouldn't want them to be anything shy of delicious now, would we?

Banana Apple Muffins (modified from The Sweet Melissa Baking Book) YIELD: 16-18 muffins

For the apples:

2 TBSP unsalted butter
3 TBSP firmly packed dark brown sugar
2 apples, peeled, cored, and shredded (I used the food processor)
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

For the batter:

1 cup whole wheat pastry flour
1 cup oat flour
1 teaspoon baking soda
1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh orange juice
1 teaspoon pure vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)

For the streusel topping:

1/3 cup brown sugar
1/4 cup rolled oats
1/2 cup all-purpose flour
3 TBSP butter, room temperature

Mix above ingredients until crumbly. This makes more than you'll need for this recipe. I just keep a big of this in my freezer and use when needed.

Preheat oven to 375 degrees. Line muffin tins with muffin papers and spray papers lightly with cooking spray.

To make the apples:

Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and saute until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool for a bit.

To make the muffin batter:

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. In small bowl or measuring cup, combine the orange juice and the vanilla. Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each additions. Scrape down the sides of the bowl after each flour additions. Stir in the mashed bananas and the reserved apples.

Pour the batter into the prepared muffin tins, about 1/4 cup per muffin. Top with about 2 tsps of streusel mixture.

Bake for 24-26 minutes. Allow muffins to cool in pan for 5 minutes before removing from pan to cooling rack to cool completely.

Cheesy Zucchini and Red Onion Flatbread

OK... so when are your kids supposedly old enough that they can be considered full-fledged adults and you can then stop worrying about them every single minute of every single day? I know... stupid question, and it really was meant to be rhetorical, but I figure someone out there might have some comforting bit of knowledge and/or experience to share with me. I won't go into details, but let's just say that one of my full-grown babies is giving me hissy fits as I type this.

For the record, he's behaving just like I did at that age... or rather, as his father did. It's difficult to differentiate because his father and I went through this age together and I suppose we both screwed up from time to time.

What exactly does this have to do with cheesy zucchini and red onion flatbread? Not a darn thing. But I'm fretting and because you're reading this, I'm expecting you to fret along with me. Please advise me if I'm asking too much of you because on some days, you're all I've got my friends. Thanks, and I mean that.

This flatbread is delicious. Put it to use as an appetizer or share it as a late night TV snack with someone special. Then hug them and tell them you love them.

Cheesy Zucchini and Red Onion Flatbread (from bon appetit)

1 10-ounce tube refrigerated pizza dough (I used homemade pizza dough because I had it on hand)
3/4 cup garlic-and-herb cheese spread (such as Alouette,) divided
3/4 cup finely grated parmesan cheese, divided
3 TBSP chopped fresh Italian parsley, divided
1 small red onion
1 7-8 inch zucchini, cut crosswise into 1/8" rounds, divided
olive oil

Preheat oven to 400 degrees. Line baking sheet with parchment paper and spray with nonstick cooking spray. Unroll dough onto parchment. Spread half of herb cheese over one long half of the dough, leaving 1/2" plain border. Sprinkle with half of the parmesan cheese and 2 TBSP of the parsley.

Using parchment as an aid, fold plain half of dough over filled half (do not seal edges.) Spread remaining herb cheese over top; sprinkle with remaining parmesan. Remove enough outer layers of onion to yield 2" diameter core; cut into 1/8" rounds. Arrange one row of zucchini down one long side of dough. Arrange onion rounds in a row alongside zucchini. Arrange one more row of zucchini alongside onion.

Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.

Sprinkle with remaining parsley to garnish.