As every East Coaster knows, garlic fingers are a must when it’s late at night and you’re looking for a snack. But if you’re not in the Maritimes, you can rely on this quick and easy recipe to satisfy your cravings.
What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’ve licked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy, donair sauce is the real deal and a must-have with garlic fingers.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Makes: 2 to 4 servings
Cooking Time: 15 minutes
Total Time: 30 minutes
Makes: 2 to 4 servings
Ingredients
Donair Sauce
2/3 cup sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder
2/3 cup sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder
Garlic Fingers
1 500g pkg pizza dough
1 Tbsp garlic butter, melted
2 cups shredded mozzarella cheese
1 500g pkg pizza dough
1 Tbsp garlic butter, melted
2 cups shredded mozzarella cheese
Directions
1. Preheat oven to 450°F.
2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.
3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.
4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.
2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.
3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.
4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.
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