Renowned for their crispy texture and marvelous taste, scallion pancakes are an Asian delicacy you can now enjoy right in the comfort of your own home - in under an hour. Using packaged pizza dough in place of traditional hot-water dough, you can now whip up your own "cong you bing", a famous Chinese snack, with much less hassle and time.

The beauty of the scallion pancake lies in its simplicity. Hot-water dough- just flour, boiling water, and salt, forms the base of most traditional recipes. Lamination, not yeast, gives these pancakes their distinct flakiness, through layers of dough and fat that produce air pockets during cooking, resulting in a puffing effect.

Pre-made pizza dough, though typically yeasted, can serve as a perfect substitute. Though the texture might vary slightly, rolling the dough just before pan-frying ensures it doesn't puff excessively. This hack trims down the labor of kneading and resting time to the simple act of rolling, shaping, and frying.

The ingredients would include: 3 scallions (2 minced, 1 thinly sliced) 1 tablespoon, plus 1 teaspoon toasted sesame oil (divided) 1/2 teaspoon kosher salt 1/2 pound of room temperature pizza dough 2 tablespoons soy sauce 1 tablespoon water 2 teaspoons unseasoned rice vinegar 1/2 cup canola oil

Initiate by combining the minced scallions, 1 tablespoon of sesame oil, and salt in a small bowl. Divide your dough into two and roll each piece into a 10- x 6-inch rectangle on your work surface. Spread your mixed scallions over the rectangles, leaving a 1/2-inch border all around. Roll up pieces from a long edge, seal the ends, coil into a round shape, tuck the ends under the coil, cover, and leave to rest for 15 minutes.

In another bowl, combine the sliced scallion, remaining sesame oil, soy sauce, water, and vinegar. Using a heavy rolling pin, flatten each dough coil into an 8-inch round.

Once your dough is ready, heat canola oil in a large skillet until shimmering. Fry the pancakes one at a time on moderately high heat, turning once until golden - a process that typically takes around 3 minutes. Drain excess oil on paper towels. Now cut your pancakes into quarters and serve them with the soy dipping sauce you previously prepared. And just like that, in 45 minutes, you are ready to relish your hot and crispy scallion pancakes.