Stuffed Pizza Rolls

 These are scrumdillyumptious!!  I'm not even sure if that is a real word, but in our house it means very tasty!  I am so glad I ran across the recipe on this blog, Our Best Bites.  They were so easy to make, I used Pillsbury Refrigerated Pizza Dough but homemade dough would be great too!  I stuffed mine with Pepperoni & Mozzarella because that's my 4 year old's favorite pizza.  But you could do any of your favorite pizza combinations- ham & pineapple, pepperoni & sausage, spinach & olives, the possibilities are endless!!  These were so good, we almost made them twice in one weekend.  So be forewarned...you will be seeing these again! 

 Ingredients:

for the rolls

Pizza Dough (store bought or homemade)

Pepperoni

6 Mozzarella String Cheese Sticks

4 tbsp Butter

2-3 Cloves of Garlic, minced

1 tbsp Fresh Parsley, chopped

for the dipping sauce

1- 8oz can Tomato Sauce

1 tsp dried Italian Seasoning

1/2 tsp Garlic Powder

Directions:

Preheat your oven to 400 degrees (or according to the dough's package directions).  Roll out the pizza dough, making a 12" X 18" (approximately) rectangle.  Using a pizza cutting wheel, cut 24 squares.  As you  can tell from my picture below, the squares do not have to be exactly the same size. 

 I used sandwich pepperoni from the deli, so I had to quarter my slices to fit in the squares. Lay a slice (I used 2 quarters) of pepperoni on each square.

 Then top with cheese.   I also quartered the string cheese sticks.  We thought that ended up being the perfect amount of cheese per roll.

 This was a family affair at my house!

 Spray the bottom of a casserole dish with non stick spray.  I used a 9" X 9" square dish but a pie plate would work well too. 

 Pull the 4 corners of each square together to seal & place the rolls, seam side down, in the dish.   

 In a small skillet, melt the butter over low heat.

 Add the minced garlic & cook for 1-2 minutes.

 Then add in the chopped parsley & turn off the heat.

 Brush the garlic butter on the top of the rolls, coating well.  (I also sprinkled a little Parmesan Cheese on the top!)

 Bake at 400 degrees (or according to package directions) for 10-15 minutes, until golden.  Just keep an eye on them since all dough cooks differently. 

While your rolls are in the oven, you can make the dipping sauce.  In a small sauce pan, heat the tomato sauce with the dried Italian Seasoning & Garlic Powder over low/ medium heat, stirring occasionally. 

Serve warm with sauce on the side.  Yum!

Soft Pretzel Bones

These are my favorite this Halloween.  Big, buttery, soft pretzel sticks with the ends tied in knots to look like bones.  Serve them with your favorite dipping sauce- Jalapeno Cheese, Mustard or simply enjoy them by themselves! 

 Follow the directions for my Homemade Soft Pretzels to make the dough for these. 

 Once you have cut the dough into 8 equal pieces, roll each piece into a 24" rope.  Then cut in half.  Tie a knot in each end & place on a cookie sheet lined with parchment paper. 

 Continue to follow the directions for boiling in a water & baking soda solution then baking. 

 These are bone chilling good! 

Ham & Cheese Pretzel Bites

OH MY, the are good.  Seriously, the homemade, soft pretzel alone is to die for.  But add some ham & cheddar- it is are out of this world!!  You've got to try them.  They are perfect for a cocktail party, tailgating, or just for a fun snack!  Making this dough is easy & very similar to making pizza dough.  They take a little bit of time, but it's not difficult.  Definitely something I will make over & over again.

Ingredients:

(I used my recipe for Homemade Soft Pretzels)

4-4 1/2 cups All Purpose Flour

1 stick (1/2 cup) Butter

1 1/2 cups warm Water

2 1/2 tsp Active, Dry Yeast

2 tbsp Light Brown Sugar

2 1/2 tsp Kosher Salt

1 tbsp Vegetable or Canola Oil

3/4 cup Baking Soda

1 egg beaten with 1/2 tbsp of Water

More Kosher Salt for top

1/2 cup Ham, diced

1/2 cup Cheddar Cheese, shredded

(for the egg wash)

1 egg

1 tbsp water

 

Directions:

In a small sauce pan, melt the stick of butter over low heat. In the bowl of an electric mixer, fitted with a dough hook, combine the yeast, brown sugar, warm water, & melted butter. Let it sit for about 5 minutes. Then on low speed, add 4 cups of flour reserving the last 1/2 cup. When the flour is incorporated, increase the speed to medium & knead for a few minutes, until the dough is smooth & not sticking to the sides. If the dough is too wet, add the rest of the flour, a little at a time. Dump the dough out onto a counter & knead a few times with your hands. Lightly oil the mixing bowl, add the dough, flipping to coat. Cover with a clean kitchen towel & let rise until it doubles in size. I always, pour hot water in a large bowl, put it on the bottom rack of my oven (turned off) and put my dough on the top shelf to rise. It seems to be the perfect, warm place for dough to rise. Let the dough rise for an hour. Then dump it our onto a lightly floured counter. 

Cut the dough into 4 equal pieces.  Dust your hands & a rolling pin with flour.  Gently roll & stretch 1 piece of the dough into a 12" rope. 

Then roll the rope to about 4" wide. 

Gently press 1/4 of the ham & then 1/4 of the cheese into the lower third of the rectangle.

I used Black Forest Ham from the deli.  I had the deli slice the ham extra thin, then I sliced it up with a knife.  I used Cheddar Cheese, but you could use any cheese or ham that you like!

Stretch & pull the bottom of the dough over the ham & cheese, pressing to tightly hold the filling inside.  Roll into a rope. 

Cut the rope into 1" (approx) pieces.  Repeat with the other 3 pieces of dough. 

Prepare 2 sheet pans:  line them with parchment paper or tin foil & spray with non stick spray.  Mean while, in a large sauce pot or dutch oven, bring about 4 quarts of water to a boil.  When you have made all of the pretzel bites & have prepared your sheet pans.  Add the baking soda to the boiling water & reduce the heat slightly. 

Boil the ham & cheese bites, a few at a time in the boiling solution for about 20-30 seconds each.  Remove with a slotted spoon, or a spider & place on the prepared baking sheets.  Repeat with all the bites. 

In a small dish, lightly beat 1 egg with 1 tbsp of water.  Brush the ham & cheese bites with the egg wash then sprinkle with kosher salt.  Bake at 425 degrees for 15 minutes, or until golden brown.

Yummmm.  Look at all that cheese!

I served them with dijon mustard to dip. 

So, so good!! 

This was adapted from a recipe on Gourmet.com.

Sausage & Cheddar Cheese Scones

Flaky, buttery & loaded with cheese & sausage these are perfect for breakfast or paired with a big bowl of soup! Change up the ingredients to suit your taste- I've made them with cheddar & dill, you could do jalapeno & colby jack, or cheddar & spring onion. You can make sweet versions with raisins, cranberries, or even chocolate chips! Don't be nervous about making the biscuit like treats, I'll show you how easy it is! Ingredients:

1 lb Breakfast Sausage

4 cups All Purpose Flour (plus more for rolling)

2 tsp Baking Powder

1 tsp Salt

1/2 lb Sharp, Yellow Cheddar Cheese, diced small

3/4 lb cold Butter (3 sticks)

4 Eggs (plus 1 for the egg wash)

1 cup Heavy Cream

Directions:

Cook your sausage in a skillet, until fully cooked. Drain to remove the fat. Set aside to cool.

Small dice your cheese. You could shred it, but I like to have little cheesy 'pockets' throughout the scone. If you shred it, it will be blended into the dough more.

Preheat the oven to 400 degrees. In the bowl of an electric mixture, fitted with the paddle attachment, mix the flour, baking powder & salt.

Dice your cold butter. It is important to start with really cold butter. I actually put the sticks of butter in the freezer while I am getting the cheese & sausage ready.

Add the butter, on low speed & mix until it is pea size.

Beat the 4 eggs in a dish, then add the heavy cream & stir. Add the egg & cream mixture to the flour on low speed, just until blended.

Slowly add in (still on low speed) the sausage & cheese, until just incorporated. It will be lumpy & sticky! Get your counter top ready to roll the dough. I spread out some parchment paper & sprinkle flour over it.

Dump the dough out onto your floured surface. Sprinkle a little flour on top of the dough & flour your hands & your rolling pan. Knead by hand a couple of time, being careful not to handle too much. (Your hands are warm & you don't want to melt the butter in the dough.)

Roll out to about 3/4". Cut out in desired shape. You can simply use a knife or use biscuit or cookie cutters.

I cut some of mine into squares or rectangles & some I used a big biscuit cutter on. Place them on a sheet pan & brush with egg wash (1 beaten egg beaten with 1 tsp of water).

Bake in a preheated, 400 degree oven for 20-25 minutes until golden brown.
Let them cool slightly before serving. These are wonderful left over, you can heat it up in about 10 seconds in the microwave. You can also freeze them for future breakfasts on the go!

Ummmm look at that cheesy pocket!! Impress your friends & family by bringing these to your next early morning tailgate party!!

I used a recipe in this book (given to me by a wonderful friend, Robin!), The Barefoot Contessa at Home for Cranberry Orange Scones as a base.

Homemade Soft Pretzels with Jalapeno Cheese Sauce

Big, buttery, soft, warm, homemade pretzels! I watched Bobby Flay makes these on a Throw Down & knew that I had to try them. I was not definitely not disappointed! This recipe makes a wonderful pretzel. It has the texture of a traditional big soft pretzel & the buttery flavor of those delicious Auntie Anne's creations. They make a wonderful snack or appetizer & just wait till you try making sandwiches with them! Yum! The Jalapeno Cheese Sauce is perfect with them & so easy to make! Ingredients:
(for the Pretzels)

4-4 1/2 cups All Purpose Flour

1 stick (1/2 cup) Butter, melted

1 1/2 cups warm Water

2 1/2 tsp Active, Dry Yeast

2 tbsp Light Brown Sugar

2 1/2 tsp Kosher Salt

1 tbsp Vegetable or Canola Oil

3/4 cup Baking Soda

1 egg beaten with 1/2 tbsp of Water

More Kosher Salt for top

(for the Jalapeno Cheese Sauce)

1 tbsp Butter

1 tsp All Purpose Flour

1 cup cup milk

3/4 cup White American Cheese, shredded

Jalapeno Pepper, chopped

Directions:

Making this dough is easy & very similar to making pizza dough. In a small sauce pan, melt the stick of butter over low heat. In the bowl of an electric mixer, fitted with a dough hook, combine the yeast, brown sugar, warm water, & melted butter. Let it sit for about 5 minutes. Then on low speed, add 4 cups of flour reserving the last 1/2 cup. When the flour is incorporated, increase the speed to medium & knead for a few minutes, until the dough is smooth & not sticking to the sides. If the dough is too wet, add the rest of the flour, a little at a time. Dump the dough out onto a counter & knead a few times with your hands. Lightly oil the mixing bowl, add the dough, flipping to coat. Cover with a clean kitchen towel & let rise until it doubles in size. I always, pour hot water in a large bowl, put it on the bottom rack of my oven (turned off) and put my dough on the top shelf to rise. It seems to be the perfect, warm place for dough. I let the dough rise for about an hour. Then dumped it out on to my counter (with no extra flour or oil). If yours is too sticky, I would lightly oil the counter, with cooking spray or with more vegetable or canola oil. Preheat your oven to 425 degrees. Cut your dough in 8 even pieces. I made mine into a large circle & then sliced it into pie slices, like a pizza.

Roll & stretch each piece into a long rope, about 20" or so. We like our pretzels thick, especially if we want to use some of them for sandwiches. If you want to make thinner (more traditional) pretzels, roll it out longer then 20".
Then make a 'U' shape.

Criss-cross the top.

Criss- cross or twist it once more & then press the ends into the bottom of the 'U' to form a pretzel shape. You could also make them into pretzel sticks, if you prefer.

Place them on a sheet pan, that has been lined with parchment paper & sprayed with cooking spray.

Bring a large pot of water to boil. (I used a 5.5 quart dutch oven, filled about 2/3 full of water.) Add 3/4 cup of baking soda. Boil the pretzels in the solution, 1 or 2 at a time for about 30-45 seconds, flipping them half way through. Using a spider or large slotted spoon remove & drain the pretzel dough & place on the greased & parchment lined sheet pan. I put 4 on each pan.

Slightly beat the egg with a tablespoon of water. Brush the tops of the pretzels with the egg wash & then sprinkle with kosher salt.

Bake at 425 degrees for 15-20 minutes, until pretzel brown. While the pretzels are baking, I make the Jalapeno Cheese Dip. (See Directions below.) Let rest for about 5 minutes & serve warm.

To make the Jalapeno Cheese Sauce, melt the butter in a small sauce pan over medium heat. Add the flour to the melted butter & cook until golden.

Slowly stir in the milk until it's fully incorporated. Let it cook until it thickens enough to coat the spoon.

Turn off the heat & slowly stir in the shredded cheese. Once the cheese is all incorporated, add in the chopped Jalapeno. I actually used deli sliced American Cheese. I cut it into little pieces, instead of shredding it, only because it was already sliced for sandwiches. While I would prefer to have used fresh Jalapeno, I used jarred & sliced (see the garnish). Because that's what I had on hand. I chopped up before I put them in the sauce. You can add as much or as little as you'd like, I didn't measure it at all. If you don't like Jalapeno, the plain cheese sauce would be excellent too!

So yummy!!