Today appears to be "sweets- n- bread- use up supply" day. This morning we decided to skip the usual Sunday pancake routine that Mark is fond of lately, and I made Monkey Bread. I had cans of biscuits left since I was gonna make this again over the holidays, but never did.
Since the oven was hot, I picked Martha Stewart's recipe Rocky Ledge Bars to serve at a gathering this evening. Like the biscuits, I had leftover chocolate chips from Christmas to use up. The bars are okay, but I don't think I would make them again- no one was crazy about them. If I do make them I would put on the top marshmallows AFTER they bake, instead of before as the recipe states.
For dinner tonite I am making one of Mark's favorites, Pepperoni Roll. I have had the recipe since early in our marriage. The recipe was originally printed in the Cleveland Plain Dealer.
I made one with regular pepperoni and one with turkey pepperoni. I use 2% cheese in both. The turkey pepperoni in not a bad substitute, but I think next time I will add chopped banana peppers, blotted in a paper towel, to give it the extra kick you lose from using the turkey.
Pepperoni Roll
1- 1 lb. loaf frozen bread dough
1 egg - beaten
½ cup grated Parmesan cheese
2- 3 ½ oz pkgs sliced pepperoni
2 cups shredded mozzarella
½ teas. Dried whole oregano
Thaw dough and let rise according to pkg directions. Divide dough in half. Set one portion aside.
Turn out remaining dough on a lightly floured surface. Roll dough into a 10 inch circle (or rectangle). Combine egg and parmesan, stir well; spread half of egg mixture over circle leaving a ½ inch margin at edges. Layer half of pepperoni and mozzarella over egg mixture and sprinkle with half the oregano.
Roll up dough in jellyroll fashion. Seal edges and fold ends under. Transfer loaf, seam side down, to an ungreased baking sheet. (line with parchment and foil for easy cleanup.)
Repeat procedure with remaining ingredients.
Bake at 375 degrees for 30 minutes. Cut into slices to serve.
Yield 6-8 servings.
Since the oven was hot, I picked Martha Stewart's recipe Rocky Ledge Bars to serve at a gathering this evening. Like the biscuits, I had leftover chocolate chips from Christmas to use up. The bars are okay, but I don't think I would make them again- no one was crazy about them. If I do make them I would put on the top marshmallows AFTER they bake, instead of before as the recipe states.
For dinner tonite I am making one of Mark's favorites, Pepperoni Roll. I have had the recipe since early in our marriage. The recipe was originally printed in the Cleveland Plain Dealer.
I made one with regular pepperoni and one with turkey pepperoni. I use 2% cheese in both. The turkey pepperoni in not a bad substitute, but I think next time I will add chopped banana peppers, blotted in a paper towel, to give it the extra kick you lose from using the turkey.
Pepperoni Roll
1- 1 lb. loaf frozen bread dough
1 egg - beaten
½ cup grated Parmesan cheese
2- 3 ½ oz pkgs sliced pepperoni
2 cups shredded mozzarella
½ teas. Dried whole oregano
Thaw dough and let rise according to pkg directions. Divide dough in half. Set one portion aside.
Turn out remaining dough on a lightly floured surface. Roll dough into a 10 inch circle (or rectangle). Combine egg and parmesan, stir well; spread half of egg mixture over circle leaving a ½ inch margin at edges. Layer half of pepperoni and mozzarella over egg mixture and sprinkle with half the oregano.
Roll up dough in jellyroll fashion. Seal edges and fold ends under. Transfer loaf, seam side down, to an ungreased baking sheet. (line with parchment and foil for easy cleanup.)
Repeat procedure with remaining ingredients.
Bake at 375 degrees for 30 minutes. Cut into slices to serve.
Yield 6-8 servings.
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