Pepperoni and Cheese Monkey Bread

The original recipe for this was one of the VERY first things that I pinned and actually accomplished from Pinterest.  I am not sure where the original recipe came from, so I am sorry to the original pinner.  I make it totally from memory now so it was hard to actually measure for this one.  Oh wait...I didn't keep track of the actual amount of pepperoni or cheese that I used, so I guess I didn't as good of a job as I thought that I had.  Sorry!

Ingredients:

• 1 (28 oz) Package of Frozen Pizza Dough (thawed)
• About 3 Tablespoons of Butter
• Minced Garlic
• Pepperoni Slices (less than a package)
• Mozzerella- cut into cubes
• Pizza Sauce for dipping

Melt butter and stir in garlic.Break off a piece of the dough (a little smaller than a golf ball), flatten it out just a bit, and place a piece of pepperoni and mozzerella inside.  Fold the dough around it forming into a ball.  

Roll ball in garlic butter and place in ungreased bundt pan.  Repeating until all dough is used.

Bake at 350 for 30-35 minutes.  Turn pan over onto plate and serve with warm marinara sauce for dipping.

Gluten Free Bacon, Onion and Garlic Pizza

This recipe is an adapted one from Udi's website. Their website calls for what I think is a ridiculous amount of cheese, onions and bacon. This recipe is so delicious and just a little bit spicy, know one will even know it is a healthy meal! Using uncured bacon greatly reduces the sodium and sugar content of the bacon. You can substitute uncured turkey bacon for even less fat.

  Ingredients

•  1 Udi’s Gluten Free Pizza Crust
•  1 tablespoon olive oil, divided
•  1/3 cup thinly sliced Vidalia onion
•  Dash kosher salt
•  1 tsp. minced garlic
•  1/2 teaspoon apple cider vinegar
•  3 strips uncured, gluten free bacon, cut into 1/2-inch pieces
• 1/2 cups shredded mozzarella cheese
•  Dash of crushed red pepper flakes (more depending on your spice preference)
• 3 thinly sliced fresh basil leaves

Heat the olive oil in a skillet and add onions. Stir to cover onions in oil and cook over medium heat for about 15 minutes or until nicely browned.

Add the vinegar and garlic and remove from heat. Meanwhile cut the bacon into 1/2 inch pieces and cook until crispy in another skillet.










Brush the pizza crust with olive oil and sprinkle cheese, red pepper and basil.

Then top with onion mixture and bacon. Bake at 424 degrees for 5-7 minutes or until cheese is lightly browned.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Pizza Rolls- all Grown Up

My husband is a hot lunch kind of guy and when he is home for lunch on the weekends the last thing I want to be doing on my Saturday or Sunday afternoon is cooking lunch (because I usually cook breakfast and dinner).  I often make these Pizza Rolls along with Ham and Cheese Calzones to keep in the freezer for those weekend lunches.  I can also take them straight from the freezer and put them in the kids' lunch boxes and they thaw in time for them to enjoy in place of a sandwich at school.  These Pizza Rolls are the perfect addition to Family Movie Night, Game Day, and Parties.

Ingredients:

• Pepperoni
• Mozzarella
• Garlic Salt
• You favorite Pizza Dough Recipe (I will post mine soon)

Flour your counter top and roll out dough to about 1/4 inch thick.  Then layer Pepperoni and Shredded Mozzarella.  Sprinkle with Garlic Salt.

Next tightly roll the dough into a log form.  I recommend making them no longer than 14 inches, because if you make them too big it will take too long for middle to cook and the outside will be too overdone.  Pinch the ends and seam closed with your fingertips.  Brush roll with butter to ensure a nice golden color while baking.  Bake at 375 for about 20 minutes.  I line my baking sheet with parchment paper just in case one of the seams opens up.  Baking time will vary based on the size and thickness of the dough.  Just keep an eye on it.

Serve right away with a side of marinara sauce or let them cook completely and you can put them in the freezer for a quick and easy meal later on or even a late night snack:)

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!