Garlic Fingers with Donair Sauce

I needed a Canadian recipe for an International Festival so found this Nova Scotia snack, that east coasters know about. Easy filler, but better served warm from the oven.

• pizza dough
• garlic powder or minced garlic
• butter
• black pepper
• oregano
• 4 c mozzarella, shredded
• optional: 1 c parmesan, grated
• Sauce
• 1 can sweetened condensed milk (14 oz), 1 T garlic powder, 6 T white vinegar
• 300 g sweetened condensed milk, 1/4 c vinegar, garlic powder to taste (at least 1/4 t)

1. Sauce: Mix all in a closable container. Don't overmix. Just incorporate everything and let it rest. Let it sit in the fridge until ready to use. Mix and use as dip.
2. Fingers: Spread dough in 2 pans. Cover with seasoned garlic-butter mixture. Top with cheese. Bake 425F for 20-25 min or until cheese is melted, bubbly and light brown. Cut into fingers (thin slices)