2,329 rough recipes

Sfogliatelle Napoletane are flaky Neapolitan pastries filled with creamy ricotta custard, candied orange peel, and vanilla. Homemade Italian pastry dough baked golden and dusted with powdered sugar.

Fresh fig cookies with chopped figs, walnuts, and ground cloves in a simple drop cookie dough. A unique spiced cookie that celebrates fresh fig season.

Mexican fiesta casserole with seasoned ground beef, tomatoes, and green peppers layered on a Bisquick dough base, topped with a cheesy sour cream and mayo mixture. A Tex-Mex impossible pie.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.

Olive cheese balls with cheddar cheese dough wrapped around pimento-stuffed green olives and baked golden. A make-ahead party appetizer that freezes well.

German apple cake with tender yeast dough topped with cinnamon apples and buttery streusel crumble for a not-too-sweet dessert that's perfect with coffee.

Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.

Yeasted banana fritters spiced with cinnamon, nutmeg, and orange zest, made with 10 ripe bananas. The dough rises overnight and fries into golden puffs. Makes 36 fritters.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Bread machine pizza crust using the basic dough cycle with bread flour, yeast, and oil. Makes four individual thin-crust pizzas baked at high heat until crisp and bubbly.

Buttery cookies hiding a whole Andes mint inside, wrapped in soft dough and topped with a pecan half for surprise chocolate-mint magic in every bite.

Jumbo homemade ravioli with fresh basil-infused pasta dough and a ground veal filling. Giant 4-inch squares served with homemade tomato sauce. A from-scratch Italian pasta project worth the effort.

Benne seed cookies, the historic Charleston specialty. Toasted sesame seeds folded into a brown sugar dough for thin, crisp, caramel-edged Lowcountry cookies.

French apple cake with poached apples topped in a light, flourless almond batter with lemon zest and whipped egg whites. Served lukewarm with custard or cream.