- 2 1/2 to 3 cups all-purpose flour
- 2 tsp. quick-rise yeast
- 1 tsp. granulated sugar
- 1 tsp. salt
- 1/4 cup extra-virgin olive oil
- 1 cup water warmed to 110'
- 1 medium egg room temperature
- 2 andouille sausage
- 12 whole, pitted black olives small size
- black sesame seeds optional
- dried spaghetti optional
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. Make a well in the center and pour in the 1/4 cup olive oil and warm water. Stir until combined. Stir in just enough remaining flour to form soft dough.
- Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover bowl tightly with plastic wrap and let rest for 20 minutes or until doubled in size.
- Heat oven to 375’. Line two large baking sheets with parchment paper. Beat egg in small bowl; set aside. Slice sausage on the diagonal to create a two inch long slice, slicing 1/8 inch thick; set aside. Make eyes and noses: Slice the ends off of the olives, this will be the nose. You can be creative for the eyes, making circles or slices (see photos); set aside.
- On a lightly floured board flatten each dough ball, one at a time, into an 5 inch by 3 1/2 inch oval. Place a sausage slice on the bottom of the oval nearest you, with the slice just slightly hanging over the edge of the dough (see photo). Next, make a 1/2 inch slit in the dough on the opposite side of where you just placed the sausage ‘tongue’. Gently grab the slit side of the dough and fold in half to make edges meets. Press edges of dough together. Ears: make cuts in the dough, at a slight diagonal, to form ears. Place your critters onto parchment lined baking sheets, do not crowd them ( I like to place 6 on each baking sheet).
- Using a pastry brush, lightly brush each critter with beaten egg and place olive nose and eyes, and whiskers if using, onto dough immediately after brushing with egg. Now is the time to place spaghetti ‘whiskers’ if using; gently stick spaghetti ‘whiskers into dough so they will stay in place. If using black sesame seeds, now is the time to sprinkle on dough.
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