Pepperoni Bread

I have been baking a lot of Bread since it's so cold here at the farm. So here is a very easy Pepperoni Bread you can make for a Appetizer. I would say this is enough for 6 people.

1 package refrigerated pizza dough i use the one in a can.

 sliced pepperoni

 sliced provolone cheese

3 tablespoons butter 1 teaspoon garlic powder

1 teaspoon Italian seasoning

Instructions

1. Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.or rub lightly with oil.

2. Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle.

3. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough.

4. Tear a few of the provolone slices in half and place over the pepperoni.

 5. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the

pepperoni. 

6. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough.

7. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.

 8.  melt the butter in the microwave for about 30 seconds. 

9. Mix in the garlic powder and Italian seasoning. 

10. Brush half of the mixture completely over the Pepperoni Bread.

11. Bake for 20 - 25 minutes or until lightly golden. 

12. Remove to a large cutting board  and brush with the remaining butter mixture and let  set for about 3 - 5 minutes before cutting to serve.

Serve with a side of spaghetti sauce for dipping.

Brent and I have enough left over for 2 more cocktail hours  🍸! Lol

😉 Enjoy!

Allison 

Allisonskitchen.blogspot.com 

Whiskey Peppercorn Sauce

Our wedding Anniversary came and went this year with not much fanfare, Covid -19 lock down was still in place, so we cooked out a nice steak, made my Aunt Dorthy's  Cheesy Au Gratin potatoes and had our Whiskey Peppercorn Sauce to go with the steak, oh and a bottle of bubbly, cant forget that!
Unfortunately I didn't have all the ingredients but hey, we're all learning to adapt right?

So here is the original recipe and on the side What i used, it still turned out Amazing.

4 Tablespoons butter divided. ( I had that, LOL)

1 Tablespoon black peppercorns, crushed. ( well all I had was one of those throw away pepper grinders so I just kept grinding till I had 1 Tab.)

2 Large Shallots, peeled and chopped. (I had 2 small garlic cloves and 1 scallion).

1/4 Cup of Whiskey (Well duh I had that!)

1/3 Cup of heavy cream (I used 1/3 cup of half and half and 1 Tab of corn starch)

So melt 1/2 of your butter over med low heat, add peppercorns, add Shallots you don't want to brown anything just cook a few minutes till fragrant.

Now this is IMPORTANT Remove the pan from the heat then add your Whiskey, (you don't want to have to call the fire department).

Reduce the sauce a little, Then add your Heavy cream. cook on low for a few minutes till it starts to thicken up.  You can remove the sauce from the heat at this point and finish your Steak,
As you steak rests,  heat the sauce very low and add the last of the butter stirring till silky smooth,  keep warm till your ready to plate the Steaks.  If the sauce starts getting to thick add a smidgen of cream.
Enjoy!
Allison