Well, I've been terrified to tackle Troy's titular traybake for years, and in about 12 minutes you'll see why. But, Community returned yesterday with a table read from the full original cast, and I couldn't think of a better way to celebrate. Srap in folks, this one's gonna get weird.

 

Ingredients

Troy’s Ingredients:

  • Hot Pockets

  • Pepperoni Pizza Bagel Bites

  • Doritos 

Tomato Confit/Terrine Ingredients:

  • 2 roma tomatoes

  • 2 yellow tomatoes

  • 2 amana (orange) tomatoes

  • Green tomatoes

  • Shallots

  • Garlic

  • Olive Oil 

  • Kosher Salt

  • Freshly Ground Pepper

  • 4 gelatin packets

  • ½ cup water

  • ½ cup warm water

Dorito Flavor Dust Ingredients:

  • 1 red pepper, sliced

  • 1 green pepper, sliced

  • Skins from the tomatoes that were blanched for confit

  • 1 Onion, sliced

  • 1 clove garlic, sliced

  • 1 tsp kosher salt

  • 1 tsp cheddar powder

  • 1 tsp buttermilk powder

  • 1 tsp romano cheese powder

Bagel Ingredients:

  • 350 grams all-purpose flour

  • 1 Tbsp kosher salt

  • 1 ½ tsp instant yeast

  • 1 tsp cornmeal 

  • 4 oz parmesan cheese, grated

  • ¾ cup buttermilk

  • 2 Tbsp unsalted butter, melted 

  • 1 large egg

Cheese Crisp Ingredients:

  • Parmesan, grated

  • Provolone, grated

  • Cheddar, grated

Doritos Glaze Ingredients:

  • 4 eggs

  • ½ cup unsalted butter, melted

  • 2 tsp Dorito’s dust

Doritos Doughnut Glaze Ingredients:

  • 1 cup powdered sugar

  • 2 tsp Doritos dust

  • 2 Tbsp 2% milk

For Assembly:

  • Buffalo mozzarella, sliced

Method

Troy’s Method:

  1. Start by removing the top of 6 hot pockets and place them into a casserole dish. Dot with 12-15 pepperoni pizza bagel bites on top. 

  2. Then crumble a bag of Doritos Nacho Cheese chips over the top until all the pizza bites are covered. 

  3. Cover and bake at 350°F for 30 minutes until hot throughout. Enjoy!

Tomato Reduction Confit:

  1. Cut a small “X” into the bottom of the tomatoes, and prepare both a pot of boiling water and a large bowl of ice water.  Blanch the tomatoes by cooking them in the boiling water for 30 seconds, until cuts just begin to split up the sides of the tomatoes.  Remove immediately and place in the ice bath, and allow to cool completely.  

  2. Peel off each tomato’s skin and set aside. Cut the tomato into similar sizes and place cut side down onto a rimmed baking sheet. For more flavor, scatter a few quartered shallots among the tomatoes along with a few crushed cloves of garlic. 

  3. Generously drizzle olive oil over the veggies and top with a generous pinch of kosher salt and a few twists of freshly ground black pepper. Place into a 225°F preheated oven for about 4 hours. 

  4. After 4 hours, remove the tomatoes from the oven to cool. Prepare to gelatinize by sprinkling 4 gelatin packets over ½ cup of water. Pour in an additional ½ cup of hot water while whisking constantly until completely dissolved. 

  5. In a food processor, add the green tomatoes along with ¼ cup of the gelatin mixer and pulse until relatively smooth. Pour the mixture into a plastic-lined loaf pan, tapping onto the surface to make sure it’s even, and place into the fridge for 1 hour. 

  6. Repeat step 5 with the remaining tomatoes, remembering to do each color separately. Make sure to pour over the back of a spoon, and try not to disturb the previous layer.

  7. Once the loaf pan is filled, cover with plastic wrap and refrigerate for at least 6 hours.  

Dorito Flavor Dust Method:

  1. Start by slicing a red and green pepper, 1 onion, and 1 garlic clove. Place the slices into a 125°F dehydrator along with the tomato skins from the blanched tomatoes for at least 16 hours.  

  2. After 16 hours, remove from the dehydrator and let cool. 

  3. Then one at a time, place into a spice grinder and grind all the ingredients into a powder form. 

  4. In a small bowl, add 1 teaspoon each of kosher salt, cheddar powder, buttermilk powder, and romano cheese powder followed by ½ teaspoon each of the homemade garlic powder, tomato powder, red pepper powder, and green pepper powder and whisk together. *If not red enough add more tomato and red pepper powder. 

Bagel Method:

  1. In the bowl of a stand mixer goes 350 grams of all-purpose flour, 1 tablespoon of kosher salt, 1 ½ teaspoon of instant yeast,1 teaspoon of cornmeal and 4 ounces of grated parmesan cheese. Mix together and side aside. 

  2. In a smaller bowl combine ¾ cup of buttermilk with 2 tablespoons of melted unsalted butter and 1 large egg. Beat together until completely combined. 

  3. Pour the wet ingredients into a well formed in the center of the dry ingredients. Attach a dough hook to the stand mixer and mix on medium-low speed for about 5 minutes until everything comes together into a piece of dough. 

  4. Let the machine knead the dough for 1-2 minutes until nice and smooth. Remove and knead by hand a few times before returning to the now well-oiled stand mixer bowl. Cover with plastic wrap, let it rise at room temperature for 1-1 ½ hours, or until doubled in size. 

  5. Once it has risen, punch the dough down and turn it out onto a well-floured surface and roll out to a thickness of ½”. 

  6. Using a doughnut cutter, cut the dough into separate pieces, place onto a parchment-lined rimmed baking sheet and cover with a lightly oiled food-grade plastic wrap. 

  7. After resting at room temperature for 30 minutes, place into 350°F vegetable oil, letting each side cook for no longer than 90 seconds until puffed and golden brown. 

  8. Drain on a wire rack on a rimmed baking sheet and immediately sprinkle with kosher salt. 

Cheese Crisp Method:

  1. Start by shredding and combing parmesan, provolone, and cheddar cheese into a small bowl and mix together. 

  2. Place a small mound of the cheesy mixture onto a nonstick surface like a Silpat and bake in a 375°F oven for 7 minutes until crisp. 

  3. Using a biscuit cutter cut the cheese crisp into little rounds. 

Doritos Glaze:

  1. Dump 4 egg yolks into an immersion blender jar. While running the immersion blender, slowly pour in ½ cup of melted butter. 

  2. About halfway through adding the melted butter, add 2 teaspoons of the homemade Doritos dust then continue blending until the mixture is thick. 

Assembly:

  1. Slice a piece off of the tomato terrine then cut into a small round using a biscuit cutter. 

  2. Carefully slice the baked bagel in half along with a piece of buffalo mozzarella.

  3. Onto a plate goes a hefty chef’s smear of the Dorito’s glaze followed by the half slice of bagel followed by a slice of mozzarella the tomato confit (terrine) and topping with the crispy cheese round. 

Doughnut Dorito Glaze:

  1. Into the bowl of a stand mixer goes 1 cup of powdered sugar, 2 teaspoons of Dorito dust and 2 tablespoons of 2% milk and beat on high speed until a thick glaze is formed. 

  2. Dip one side of the doughnut into the glaze and let sit on a wire rack until cool and ready to eat or sliced and layered with the terrine, mozzarella and cheese crisp into a sandwich.