festive bites: rosemary spam dogs

by Chen


Why baking a lot during the holiday season?

They are coincident. For one thing, baking in the summer time just makes the house like an oven, and that is why chilled dessert–ice cream, icebox cake, semifreddo, etc–are more preferable. On the other side, since bikinis, mini skirts, and hot pants are now hibernating somewhere in the closet, there is no worry about the “muffin top” (well, given that one is not going to Australia).

Sweet or savory, giant or petite, it is time to put away the scale (temporarily) and enjoy the baked goodies.


rosemary spam dogs
The dough is based on the basic pizza dough recipe from Allyson Goften’s Bake

Makes 12

3/4 cup warm water
1/4 tsp sugar
1 tsp active dry yeast

250g bread flour (I used half bread and half AP)
1/2 tsp salt
leaves from 2 sprigs of fresh rosemary, chopped

1 1/2 tbsp EVOO

1 can (12 oz) low-sodium spam, sliced into 12 stripes

milk for brushing the top, optional
white sesame seeds for garnish, optional

In a small bowl, combine the warm water, sugar, and yeast. Let the mixture sit until foamy.

Whisk together the flour, salt, and rosemary in the bowl of a stand mixer fitted with dough hook. With the machine running on medium-low speed, add in the yeast mixture and EVOO. Mix until the dough comes together and pulls away from the wall of the bowl. It should be soft but not sticky. Add a little more flour or water if needed.

Transfer the dough to a floured surface and knead until smooth. (This can certainly be done by the stand mixer, but I just like to finish it by hand.) Place the dough in a lightly greased bowl. Cover and leave the bowl in a warm spot until the dough doubles in size, about 1 to 2 hours depending on the room temperature.

Preheat the oven to 400F. Line a baking sheet with lightly greased aluminum foil.

Punch down the dough and turn it to a floured surface. Divide it into 12 equal-sized parts. Roll each part in to an approximately 10-inch rope. Wrap the rope around one slice of spam, gently pressing the ends to seal.

Place the shaped ones on the prepared baking sheet, leaving 1-inch in between. Brush the top with milk and sprinkle with sesame seeds if using. Bake until the top is golden brown, about 15 to 20 minutes. Serve warm or at room temperature.