Pepperoni Rolls: PIZZA IN A ROLL....Pizza Rolls!

Pepperoni Rolls

Hi everybody :)

A few years ago, I discovered Gooseberry Patch and their wonderful organization of cookbooks and more. I was delighted that I actually won a few of their cookbooks. One of them was Simple Shortcut Recipes; I won at Eat Cake for Dinner.

Jenn has a fantastic blog , great recipes, beautiful pictures, lots of followers, everything.  If you haven't heard about her blog, you must go and check it out.

Now...on to the recipe, remember the Cheddar Cheese Loaves  I prepared last week, but only cooked one loaf.  Well, I'm now ready to share what I did with the dough of the second loaf.

Pepperoni Rolls adapted Gooseberry Patch Simple Shortcut Recipes

 2 eggs, beaten
1 teaspoon dried parsley
1/2 teaspoon garlic salt (I used Mrs. Dash Onion and Herb Seasoning and Rosemary Basil and Citrus Salt)
1 teaspoon dried oregano
1 cup grated Parmesan cheese (omit)
1/2 teaspoon Salad Supreme                
2 loaves frozen bread dough, thawed (I used 1 Cheddar Cheese Dough )
16-oz. pkg. sliced pepperoni
16-oz. pkg. shredded mozzarella cheese
1/2 cup Mild Cheddar Cheese
Garnish: pizza sauce, warmed

In a bowl, mix eggs, seasonings and Parmesan cheese; set aside,

Egg Mixture

Roll out first loaf into a rectangle on a floured surface.

Cheddar Cheese Dough

Spread half of egg mixture on top;

Added Egg Mixture

layer with half the pepperoni and sprinkle with half the mozzarella Cheese.

Added Pepperoni & Cheeses

Roll up jelly-roll style; place seam-side down on an ungreased baking sheet. Repeat process for second loaf.

Rolling up Jelly-Roll Style

Before Baking

(I went ahead and cut mine before baking. I baked them for 20 minutes.)

 Bake at 350 degrees for 20 to 30 minutes, until lightly golden. The bottom of the rolls will be browned.
Cool and cut into 2-inch slices; serve with pizza sauce. Makes 20 to 24 servings. (I made 12 buns)

What I Did and/or Think:
First, I did only half the recipe and used the prepared Cheddar Cheese Dough for the dough. I also cut the roll before baking it instead of afterward like the recipe stated. The other changes are in Italic stated above.

The Taste: I LOVE, LOVE, LOVE the taste of this, so did my son and his friend, they ate most of them :) These buns are basically PIZZA IN A ROLL....Pizza Rolls!  This is now my new way of making pizza, and cheese in the crust is definitely the way to go. This goes without saying, but I simply gotta say it anyway ...IT'S ANOTHER WHAT.... REPEAT!

ENJOY! Come again.....

Linked to
Make Ahead Meals for Busy Moms: Melt-In-Your-Mouth Monday Recipe Blog Hop #84 ,
Pizza Blog Hop
Recipe Sharing Monday @ Jam Hands  
Kathe With an E   You're Gonna Love It
33 Shades of Green-Tasty Tuesday

Tuesday-Talent-Show:  Chef In Training
Tasty Tuesday (Food Only) @ Naptime Creation

Cheesy Egg Casserole: Breakfast Is Served

Cheesy Egg Casserole: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served, today you're in for a treat. The last Breakfast Is Served is found here.

Today recipe is the results of experimenting with another recipe I found while browsing the web. I wanted to add more vegetables to the casserole and some meat too, so here's what I did....

Cheesy Egg Casserole adapted slightly here 
1/3 cup ground sausage; cooked and well drained or Canadian Bacon; sliced in quarter pieces ( I used Jimmy Dean Sage Sausage)
3 - 4 eggs, lightly beaten
1/4 cup sour cream or plain yogurt
Pinch salt (optional; if sausage is spicy, omit)
Pinch black pepper (optional; if sausage is spicy, omit)
1/4 cup fresh Spinach leaves, chopped
1/4 cup bell pepper, chopped (I used 2 mini peppers)
1  medium tomato, chopped
2 tablespoons  green onion,chopped
2 slices of bread, cubed (I used whole wheat bread)
1/2 cup shredded cheddar cheese (I used mild cheddar)
 
In a small bowl, whisk the eggs, sausage, sour cream, salt and pepper; stir in the spinach, bell pepper,  tomato, onion, bread cubes and cheese.

Pour into a greased 2-cup baking dish.

Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: about 3 to 4 servings.

 What I Think: 
I love the addition of sausage, more vegetables, plus the bread cubes to keep it from being too moist. I used Jimmy Deans Sage Sausage, because I thought it would be a great choice, and I was right.

The casserole had a nice savory taste and I LOVE the combination of the vegetables. But I think the next time I make this I 'll use shredded hash browns in the place of the bread cubes, but all in all this is a REPEAT.

ENJOY! Come again....

 Linked to .Make Ahead Meals for Busy Moms: Melt-In-Your-Mouth Monday Recipe Blog Hop #84 ,

Cheddar Cheese Loaves

Cheddar Cheese Loaves 

Hi everybody :)

Today is the beginning of Fall, HOORAY!

Don't worry this is not another apple post either, but it is something I love to do in the Fall.... I love baking bread in the Fall. Although, I do have a great apple bread recipe.... I will share it at a later time :)

Today recipe is a Cheddar Cheese Loaf. I know I have loaves in the title at the top, and I did make the full recipe, but I didn't bake the second loaf yet. I wanted to have a little fun and experiment with it first, I  will share the results at a later time. I did bake the first loaf according to the recipe, now lets get it started.

Cheddar Loaves adapted Taste of Home Baking, All NEW Edition

Ingredients
3 teaspoons active dry yeast
1/2 cup warm water (110 to 115°)
2 cups warm 2% milk (110° to 115°)
2 tablespoons butter, melted
2 eggs
3 teaspoons sugar
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
2 cups (8 ounces) shredded sharp Cheddar cheese (I used mild Cheddar Cheese)

Directions:

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.Turn onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes.

Dough after Kneading

Place in a greased bowl. turning once to grease top. Cover and lot rise in a warm place until doubled, about 1 hour.

I added Cheese before Proofing

Punch dough down. Turn onto a lightly floured surface, knead cheese  into the dough.

Dough divided into Loaves

Dough before Proofing

Divide in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes

Finished Loaf

Bake at 350 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers.




















What I Did and/or Think:
As you can see from the photos I adding the cheese before letting the dough rises, divided the loaves but only did one loaf. I also used mild cheddar cheese instead of sharp.

The taste of the bread was good, it had a nice soft chewy texture with a light cheesy taste to it. It would be great for toast or served along side a salad. All in all... this is another GREAT REPEAT!

As I mention earlier, I saved the second loaf to experiment with a little, and I will share the results later. In the meanwhile, if your looking for a good loaf or two, maybe you should try this one...I know you'll like it





















ENJOY! Come again....

****** UPDATE: I made Pepperoni Rolls with the other bread dough! 

Linked to  
Yeastspotting!,   
Strut Your Stuff Saturday Link Party -  Week 63 
Skip To My Lou: Made by you Monday
BYOB @ girlichef: BYOB - Bake Your Own Bread
The Chicken Chick:: Clever Chicks Blog Hop 5 
Jaime @ Mom's Test Kitchen