Initially our plan was to make calzone pizza, but then we remembered last time we made those. We made way too big calzones and ate them all…. piglets. So here is an option for a smaller dinner - maybe…
Ingredients (see also ‘Skulebrød’ - http://namnam.rygnestad.net/?p=28)
Dough for 6 horns:
We like to not fill 2 horns and keep them for “afters” so - Filling for 4 horns (use whatever you’d like):
Follow the directions from ‘Skulebrød’ until the dough has risen once to approximately twice its original size. Divide the dough in two halves and roll it out. Cut three triangles from each half. Put some ham, pineapple, pepper, and cottage cheese at the wide end of each triangle. Fold the corners of each triangle around the filling and roll it up toward the pointy end of the triangle. [I know that this is cryptic - but the end result should look like a horn…]
Put the horns on a baking tray covered in aluminium foil and/or sprayed with oil. Cover the horns with a tea-towel and leave them to rise another 10-15 minutes. Turn on the oven and set it to 225 celsius. Bake the horns for 20-25 minutes in the middle of the oven.
Before serving, leave the horns on a rack to cool down. We ate them too soon and burned our mouths.
[This is where I would have added before- and after-photos, but the shutter speed on our camera is no match for Rob’s hunger. The horns were all gone before I could get a photo…. see: here is the empty plate!!]