I’ve seen croissants with cheese or sausage inside.
I don’t think they’re trendy, maybe in a more elaborate form it’s possible, but if made like these are a typical cheap appetizer because doesny’have to be refrigerated.
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I too grew up in CT, and back then Pepe’s was the spot, we would always stop there on our way through New Haven. I’ve tried the chain Pepe’s in Hartford and it was reasonably good, but I realized I could no longer remember the original Pepe’s from my youth, so I couldn’t compare them.
OK, there seems to be a common misconception here that needs clearing up.
American Pizza is every bit as original and valid as Italian Pizza. There was no great big Italian Pizza tradition before American Pizza began; there is a lot of indications that American Pizza was invented first, to be honest, and spread back to Italy.
Italian Pizza is no more correct or authentic than American Pizza is. The Italian ways of eating Pizza, their feelings toward pizza, and their pizza ideals are certainly valid, but no more valid than the American counterpart.
And while there are regional changes to Pizza as it spread across the US to conform with the local ideals and tastes of Italian-Americans in those locations, this does not make those pizzas less authentic or valid than the first pizzas, the New York style or the New England Clam style Pizzas.
Diversity of pie types is a wonderful thing.
And you know what? I’m not even going to judge the places that have really, really wacky and off-base interpretations of Pizza (Seriously, sweet corn? WTF?) because they provide tastes that the local population want and crave. Everyone makes Pizza their own. And that’s a great thing.
So, people from Austria; before you talk about how stupid Americans are for eating our national dish, remember: we blame you for both world wars and hate you anyway. Well, except for Arnold. Who likes Central Ohio Pizza. He’s cool.
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See also: pepperoni rolls, a regional staple in West Virginia, which are exactly what it says on the box – a roll, containing pepperoni. Reportedly a regular in coal-miners’ lunchpails, because they didn’t spoil, contained protein, and were cheaply made.
Pepperoni roll day in WV school hot lunches was not to be missed. Pizza was institutional-quality, but those rolls… :chefkiss:
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We had a Scottish chippy open near us last year and everything they serve is amazing, including the “Pizza Crunch”.
I’m happy, as Deep-fried Creme Egg season is fast approaching.
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how is that not a burrito?
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Hahaha…memories of my brother’s friend’s mom’s pepperoni rolls that you wouldn’t dare feed to the dog because of the stench.
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I could see it being a Tower. there was for sure no Tower in A² when I lived there.
I saw Dune there, too. when Toto was credited on screen for the music, a couple of guys clapped and whistled real loud.
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It does sound really similar to certain street burritos, I think it’s San Diego that put’s fries in there. Or a wrap version of a Fat Darrel.
I approve.
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What works really well is reheating a piece of pizza in a waffle iron. You fold it over so the cheese is in the middle, trim off any bones, and squeeze it in there.
You can apparently also make pizza pocket kinda things from puff pastry with a waffle iron to great effect.
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The horror…
Now I’m making a batch just as a mental cleanser. Bad pepperoni rolls? Truly a nightmare.
Oh, no. I’m talkin’ good pepperoni rolls that have been um, “processed”.
English primary school cookery lessons include making “pizza” out of a scone base, a tomato sauce consisting entirely of concentrated tomato puree (the stuff that comes in a toothpaste tube and is incredibly bitter), and usually sharp english cheddar, which tends to separate and go quite oily.
I did this in the early 90s. My sister worked for the local independent pizza delivery company at the time and dominos was a thing even in smalltown england by then. I was in a major sulk, but my sister just said: “get a pack of instant yeast out of the cupboard and follow the instructions on the back, i’ll be back in 20 minutes” and returned with mozarella and fresh herbs from the local safeway. A tin of tomatoes sorted most of the sauce. And then she showed off by showing me how to cook an egg on a pizza. The internet has improved my tomato sauce.
A few years ago when my partner’s eldest was subjected to the same ritual of humiliation, she declared “I don’t know what this is, but it’s not pizza, even you know how to make pizza so it can’t be that hard. Show me.” And i passed down the secret family recipe from the back of an instant yeast packet. I can’t remember whether it was that time or a few weeks later we went to the co-op and tried a handful of different cheeses to see what melted nicely.
That said, supermarket pizzas tend to be made on some kind of scone base and i think quite a few frozen ones are here, but even those are fluffier than the scone based inedible pizza substitute that appears to have made the national curriculum and never been removed despite it not being the 70s any more.
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Don’t let your UK (?) upbringing taint your notion about how pizza came to Europe. In my Northern European childhood nation, pizza came from Italy, then got hijacked by Syrians and Turks and everybody else that wanted to make a relatively easy income. Deep dish and stuffed crusts are basically non-existent, but there tends to be a side of a vinaigrette based “cole slaw” for free (Don’t ask me why). And nobody ever buys a “slice”, and nobody calls it “pie”.
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It’s become the norm in many US/Mexico take-outs, due to rising costs. Along with fake mozzarella.
German pizzas are almost always Italian, thanks to the Italians who came to Germany in the 1960’s and stayed. Most often, the staff will speak Italian in the kitchen, and some of them will be seasonal help that take the money earned in Germany back home after a few years.
American pizza for a long time only available from Pizza Hut, which you could only find in larger cities. Only last year did I find a Dominos in Munich, and they don’t deliver to my address (I am only 200 metres out of their zone).
UPDATE: I just saw that the first pizzeria in Germany was opened in Würzburg in 1952, because American soldiers wanted pizza.
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But how do they slice them?
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