13 oz pizza dough ball, thawed, Gala VE 062856
½ c. sour cream, Prairie Farms VE 011756
1 tsp garlic, finely grated, ProAct VE 007099
¼ tsp kosher salt, Diamond Crystal VE 066782
4 oz sharp white cheddar, Farm Country Cheese VE 074044
1 tb green onion, chopped, Western VE 006260
Divide dough ball into 4 equal portions. Allow dough to rest 5 minutes if needed to relax gluten. Working one piece at a time, gently stretch dough into a round approximately 5-6 inches in diameter and ¼-inch thick, leaving the outer edge slightly thicker than the center.
Fry each langos one at a time for 1-2 minutes per side until puffed, golden brown and crisp around the edges. Transfer to a paper towel-lined pan.
Combine sour cream, garlic and salt in a small bowl. Spread approximately 2 tablespoons garlic sour cream over each warm langos. Top each with 1 oz mozzarella cheese, ½ oz parmesan cheese and a sprinkle of parsley.
Yields 2 appetizer portions
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
