Pepperoni Roll and Rocky Ledge Bars

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.

White Chocolate Island Brownies

I fully intend to try new recipes, make old favorites and post pictures, but this last week has been too hectic to think about starting.
Plus I have to figure out how to get the pictures taken without my husband, Mark, thinking I have totally gone 'round the bend. I mentioned to him last week when I made these cookies -White Chip Island Blondies from the Nestles website-that I wanted to take a picture before they were all gone so I could post it on a my new blog to keep track of things and he looked at me like I just walked in the door with purple hair.
Anyway, the cookies were great.
And my mother in law was right- don't ask before you make a new recipe- just make it. I ran this recipe past Mark a few months ago and he wasn't thrilled. But this time I just made it without asking and he really DID like it. I figured he would- he likes everything in it.
So from now on that is my strategy- no asking!

White Chip Island Blondies

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup coarsely chopped macadamia nuts
1/2 cup toasted coconut

Directions:
PREHEAT oven to 350° F. Grease 9-inch square baking pan.

COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, nuts and coconut. Press into prepared baking pan.

BAKE for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.