Pepperoni Pizza Rolls Recipe

Forget those store-bought, freezer-aisle pizza bites (or at least forget them this once :D)--this homemade alternative is almost out of this world. I shared my first batch with a couple teenage girls and we gobbled them right up. We all decided they were amazing and should definitely served as an appetizer at any party. They are easy to eat--not at all messy--and customizable to your tastes. 

Oh! and I forgot to mention--they're just plain FUN! 

Pepperoni Pizza Rolls Recipe 

recipe adapted from Annie's Eats

Makes 24 pizza rolls

Ingredients

1/2 batch pizza dough (this or this) 

24 slices pepperoni

Approximately 2 cups shredded mozzarella cheese

for sprinkling-- freshly grated Parmesan cheese, basil, and garlic powder 

for dipping--1 cup marinara/pizza sauce, heated

Directions

Preheat oven to 400 degrees.

Using a large knife or a bench scraper/dough cutter, divide the dough into 24 equal portions. Working with your hands lightly floured, form each ball of dough into a thin round. Stop with pepper and a sprinkle of mozzarella. Carefully fold the edges up over the cheese and pinch to seal. Repeat until all rolls are finished. 

Place seam-side down in a greased 2 quart baking dish or deep dish pie pan. Brush lightly with water and sprinkle with Parmesan, basil and garlic. Bake for 20 minutes, until golden. 

Serve with a side of pizza sauce for dipping.  

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Cabbage and Sausage Skillet Dinner Recipe

We've been on a cabbage kick lately--something I never thought I'd say. :) The stuff is great fresh and crisp on top of a sandwich or cooked and added to a myriad of dishes. It's mild flavor is the perfect accompaniment to flavorful meals. With the addition of cooked sausage & onions and finely the brown rice, the dish becomes filling and healthy--in about 30 minutes.

Cabbage and Sausage Skillet Dinner Recipe

recipe by adorkablerecipes.blogspot.com

Serves 3-4 

Ingredients

2 fully cooked Polish sausages, sliced
1/2 small onion, thinly sliced
2 cups chopped cabbage
1 -14.5oz can diced tomatoes
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups cooked brown rice 

Directions
Heat a large skillet to medium-high. Once pre-heated, add in slices of sausage and cook until crisp on one side. Turn sausage pieces over. Stir in onion and cabbage and cover. Cook for 5-10 minutes, until cabbage is softened. Stir in tomatoes, basil, salt, and pepper. Stir in brown rice. Cover once again and bring to a low boil. Cook for 10 more minutes. Serve.

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Crunchy Veggie Deluxe Sandwich Recipe

For a fast, easy, delicious lunch, this vegetable-loaded sandwich hits the spot--and for very few calories! The homemade sandwich thins make the perfect bookends for these crunchy ingredients, but any sandwich bread and bun would work. 

Crunchy Veggie Sandwich Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2 homemade sandwich thins

2 slices Swiss cheese (or other deli cheese)

1 carrot, grated

1/4 green pepper, sliced

4 slices tomato

1 cup finely sliced fresh cabbage

mustard 

Directions 

Carefully slice sandwich thins in half. Top each bun with one slice of cheese, half of the grated carrot, green pepper slices, tomato slices, and shredded cabbage. Spread the top half of the sandwich thin with your favorite mustard. 

Serve! 

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Slow Cooker Buffalo Chicken Sandwich Recipe

I am a lover of buffalo chicken wings in any form. This recipe is one of the fastest Crockpot recipes I've ever made, with just 3 key ingredients (plus a little butter). It's a perfect lunch or dinner for your hungry family OR  you could double (or triple) the recipe for a perfect party snack on mini buns. 

If you like a little spice in your meal and delight in delicious hot sandwich that melts in your mouth, this is the meal for you.  

Slow Cooker Buffalo Chicken Sandwich Recipe

recipe adapted from Tasty Kitchen

Makes 4 Sandwiches

Ingredients

2 boneless, skinless chicken breasts (about 1 pound)

2 Tbsp Hidden Valley Ranch dressing mix (or 2/3 of one packet)

8 oz hot sauce (half a bottle)

1 Tbsp butter

4 sandwich buns or homemade sandwich thins 

Directions

Coat a small crockpot with non-stick cooking spray. Place chicken breasts in the crockpot and sprinkle in ranch dressing and hot sauce. Cook on low 6 hours. Once tender, pull apart to shred using 2 forks. 

Add in butter and let it melt. Stir. Serve atop buns.  

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Creamy Pasta and Beef Casserole Recipe

I'm not normally a casserole person. In my mind, they tend to be unhealthy, too cheesy, too fattening, too mix-it-all-together-can't-tell-what's-in-it. But this casserole blows those biases out of the water. It's healthy, creamy (without too much cheese), and super flavorful. I think the flavor of the basil is just a beautiful addition to the beef and vegetables. I think your whole family will love this! 

Creamy Pasta and Beef Casserole

recipe adapted from my mom's recipe card (no source)

Makes 4 servings 

Ingredients
3 cups short cut pasta, cooked
1/2 pound ground beef
1 celery rib, chopped
1 carrot, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 green pepper, chopped
1/2 tsp basil
1/4 tsp black pepper
salt
2 Tbsp flour
2 Tbsp soy sauce
1/4 cup milk
1/2 cup cheddar or Muenster or mozzarella cheese, shredded

Directions

Cook pasta in boiling water, leaving it just shy of al dente (a little tougher than you would normally want your pasta to be cooked. It will continue to cook in the oven).

Heat a large skillet to medium high heat. Begin browning the ground beef. Add in celery, carrot, onion, garlic and green pepper while beef is still cooking. Sprinkle in basil, pepper and salt and cook until vegetables are tender and meat is no longer pink. Sprinkle in flour and stir until it is no longer visible. Add in soy sauce and gradually stir in milk. Bring to a boil and stir in cheese. Cook and stir until cheese is melted. Add the cooked (and drained) pasta to the beef mixture.

Transfer to a 2-3 quart baking dish. Bake at 350 degrees for 35 minutes.

(This may also be made ahead of time and refrigerated. Just remove from the oven about an hour before baking to bring back to room temperature. Bake until bubbly.)    

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Garlic and Herb Breadsticks Recipe

When I make a batch of this Deep Dish Pizza Dough, I end up with just enough leftover dough to make some scrumptious breadsticks. Soft, flavorful, and perfect for dipping.

Garlic and Herb Breadsticks
recipe adapted from twopeasandtheirpod.com
Makes 6-10 breadsticks


Ingredients
For the dough:
1 cup milk
1 Tbsp butter
1 Tbsp  sugar
1 tsp salt
2-1/4 tsp instant dry yeast
5 cups all-purpose flour
1 cup of water--added incrementally

For the breadstick topping:
1-2 Tbsp canola oil
garlic powder
Italian seasonings
2 Tbsp freshly grated Parmesan cheese

Directions
In a small saucepan heat the milk to just before boiling (to scald.) Turn off heat and stir in butter, sugar and salt. Remove from heat and allow the milk mixture to cool until it is just warm to the touch. Stir in yeast and let sit for 5 minutes.

Pour the milk mixture into the bowl of stand mixture and, using the beater blade, mix in one cup of flour at a time, until the dough comes together and pulls away from the edges of the bowl. Add the cup of water one tablespoon at a time. At this point, add additional flour if the dough is still wet and sticky. Change to the dough hook and knead for 8 minutes. The dough should be soft and springy when touched.

Grease a second large bowl and transfer the dough to this new bowl. Cover with plastic wrap and let rise for 2 hours or until doubled in size.

While the dough is rising, heat a 10 inch cast iron skillet to medium heat. Once preheated, add the ground Italian sausage to the skillet and brown. Don't over-stir. Allow a nice crisp crust to form on the edges. Remove the sausage to a plate.

Once dough is risen, preheat the oven to 400 degrees F. 

Making into pizza crust:
Punch the dough down to remove the air bubbles. Knead for 1 minute on a lightly floured surface. Cut the dough into 2 or 3 separate pieces, reserved the extra dough balls for another time. (Wrap each piece of dough in plastic wrap and place in a freezer bag. Freeze.)

Roll out the dough to a 14 inch circle. Butter the cast iron skillet on the sides and bottom. Press the dough into the skillet and up the sides of the pan.

Breadsticks:
There should be at least an inch of excess dough up or over the edges of the pizza pan. Use a rolling pizza cutter to cut off the excess all the way around. Cut this dough into 6 inch pieces and gently twist into breadsticks. Place on a baking sheet and brush lightly with oil. Sprinkle with garlic, Italian seasoning, and Parmesan cheese. Bake for 10-15 minutes, until golden brown.

Spread with pizza sauce and 1 cup cheese, reserving 1/2 cup of the cheese for the top. Then sprinkle the remaining toppings--sausage, peppers, onions, garlic. Top with remaining cheese. (You may roll down the high edges of the crust in you wish.)

Serve with additional pizza sauce for dipping.


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Deep Dish Pepperoni and Green Pepper Pizza Recipe

This deep dish crust has THE BEST flavor and the perfect combination of crisped bottom and soft inside crust. Yum!! Our favorite toppings include lots of mozzarella cheese with pepperoni, onions, green peppers, and fresh garlic. Welcome to our Friday Night Favorite. 

Deep Dish Pepperoni and Green Pepper Pizza

recipe adapted from Two Peas and Their Pod

Ingredients

For the dough:

1 cup milk 

1 Tbsp butter

1 Tbsp  sugar

1 tsp salt

2-1/4 tsp instant dry yeast

5 cups all-purpose flour 

1 cup of water--added incrementally 

For the pizza topping:

12 slices pepperoni

1/2 small onion, thinly sliced

1/2 green pepper, chopped

2 garlic cloves, minced

1/2 jalapeno pepper, finely chopped 

1-1/2 cup (divided) mozzarella cheese, shredded 

1/2 cup (or more) pizza sauce

Directions

In a small saucepan heat the milk to just before boiling (to scald.) Turn off heat and stir in butter, sugar and salt. Remove from heat and allow the milk mixture to cool until it is just warm to the touch. Stir in yeast and let sit for 5 minutes.

Pour the milk mixture into the bowl of stand mixture and, using the beater blade, mix in one cup of flour at a time, until the dough comes together and pulls away from the edges of the bowl. Add the cup of water one tablespoon at a time. At this point, add additional flour if the dough is still wet and sticky. Change to the dough hook and knead for 8 minutes. The dough should be soft and springy when touched. 

Grease a second large bowl and transfer the dough to this new bowl. Cover with plastic wrap and let rise for 2 hours or until doubled in size. 

Once dough is risen, preheat the oven to 400 degrees F. Punch the dough down to remove the air bubbles. Knead for 1 minute on a lightly floured surface. Cut the dough into 2 or 3 separate pieces, reserved the extra dough balls for another time. (Wrap each piece of dough in plastic wrap and place in a freezer bag. Freeze.) 

Roll out the dough to a 14 inch circle. Butter the cast iron skillet on the sides and bottom. Press the dough into the skillet and up the sides of the pan. 

Spread with pizza sauce and 1 cup cheese, reserving 1/2 cup of the cheese for the top. Then sprinkle the remaining toppings--pepperoni, peppers, onions, garlic. Top with remaining cheese. (You may roll down the high edges of the crust in you wish.) 

Bake for 25-30 minutes until crust is golden brown. Remove from the oven and let the pizza sit in the pan for an additional 10 minutes. Remove to a cutting board and slice. 

Serve with additional pizza sauce for dipping. 

Baked Bacon

I love bacon. Who doesn't?! But I hate cooking bacon--the splatter of grease, the occasional burns, the excess grease on the surface of the cooked bacon, the bacon that curls up into inappropriate shapes for sandwiches, my inability to cook bacon to the perfect crispness (I either burn it or under cook it. ick.) 

This is the simplest recipe ever. For real.

Baked Bacon

recipe based on a Rachael Ray episode

Ingredients

1/2 pound bacon

Directions

Preheat oven to 375 degrees. Line a baking sheet with foil (be sure to line the foil up the edges to contain all of the grease.) Place a wire cooling rack inside the baking sheet to form a rack for the bacon. Arrange bacon strips on the rack. Bake for 15-20 minutes until bacon is crisp. 

Remove bacon from the pan and enjoy! 

Once grease is cooled, wrap up tin foil to contain the grease and throw away. 

Hearty Wheat Sandwich Thins

A few weeks ago I was introduced to Sandwich Thins--a low calorie sandwich bun alternative to bread. I can't bring myself to spend $3.50 on 6 buns, so I went on the hunt to find a recipe. Thank you, internet, once again. And thank you, Foodie Bride! 

Source

This is a great recipe! It makes 16 thins for about $1.50--and they freeze beautifully, so they'll last as long as I want them to. 

Hearty Wheat Sandwich Thins

recipe adapted from Foodie Bride

Makes 16 sandwich thins 

Ingredients

1-1/4 cups warm water

1/4 cup sugar

2-1/4 tsp yeast

2 cups whole wheat flour

1-1/2 cup all-purpose flour

1/2 cup wheat bran*

2 Tbsp vital wheat gluten*

1 tsp salt

1 egg

2 Tbsp canola oil

2 Tbsp rolled oats

Directions

* I didn't have wheat bran, but I did have bran cereal. I used the food processor to finely grind the cereal.

* The Foodie Bride subbed in additional whole wheat flour for the vital wheat gluten and she said it worked. I used vital wheat gluten.

Using the bowl of your stand mixer, stir together water and sugar. Sprinkle the yeast on top and let sit for 10 minutes.

In a separate large bowl, combine dry ingredients (whole wheat flour, all purpose flour, wheat bran, wheat gluten and salt). Add the dry mixture one cup at a time into the liquid ingredients in the bowl of the stand mixer. Add the oil and egg and mix on to low until thoroughly combined.

Cover and let rest 1 hour.

Using the dough hook, sprinkle in additional all purpose flour and knead for 5 minutes or until dough comes together. Generously flour a dry flat surface and transfer the dough. Knead with your hands if necessary.  

Line 2 baking sheets with parchment paper or a silicone baking mat. 

Divide dough into 16 equal portions and roll each section into a ball. Use your palms and flatten the dough ball, working it into a 5 inch round.  The dough should be very thin. Arrange on the baking sheets. 

Brush the tops with water and then sprinkle with rolled oats.

Preheat oven to 350 degrees while you let the buns rest for 30 minutes. Use the narrow end of a chopstick to poke holes in the buns before baking for 12-15 minutes.

Let cool completely before slicing.

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