Italian Open House for Teachers: AntiPasto Pizza or Rustic Foccacia?

[Kati]

I'm doing an Open House type show on Monday and doing an Italian Theme. It's for a group of teachers, so we're doing it right after school. I'm making the food ahead of time and taking it with me....I'm making the Perfitterole Puffs (sp?) and can't really decide on the other thing to make. The AntiPasto Pizza or the Rustic Foccacia...do you think that either of these will work with me making them ahead of time and transporting them?

Any suggestions would be appreciated!!

 

[chef_leeanne]

Kati ~ If you have a Rectangle Baker, the Cheesy Mostaccioli is a great carry-in dish. Again if you have these items, use the Rectangle Baker Lid and the Insulated Tote to transport.

I make this often when doing an Express show.

Lee Anne

 

[Kati]

Will you post that recipe for me...I don't what that is!!! Thanks.

 

[chef_leeanne]

Sure! Here it is.

Lee Anne

 

[cookinmelissa]

Either one of those would work. The Rustic one tastes just as good cool as it does hot. The Antipasto pizza is meant to be at room temp.