Roasted Butternut Squash, Apple and Chorizo White Pizza with Ricotta Garlic Herb Spread

So it's been a while since I've posted about my homemade pizza adventures. We got away from our weekly grilled pizza routine due to...ahem...creative differences between me and Hubby.

But yesterday, I had one of those culinary inspirational moments where an idea pops into your head and you are so compelled to create it, you find yourself picking up ingredients at the grocery store with no knowledge of how you arrived there.

What? Only me?

Anyway. After safely arriving home, I got to work. My inspiration came from a butternut squash and container of Ricotta cheese I had sitting in my fridge.

"I can do something with this," I told myself. "There is a recipe here waiting to happen."

And this white pizza recipe was born.

Since several people asked for the recipe after I posted the picture, I'm writing this up now (also for myself, for future reference, as my mind is unfortunately not the most reliable database).

Now, I am usually a proponent of grilling my pizza. I like the brick oven effect it has. But Hubby does not feel the same. So, we're working out our differences, and the compromise was that I baked the pizza in our oven. 

A big note on this pizza (and all the pizzas I make): I go the thin crust route. So, I use a 1-lb ball of dough from the grocery store to make TWO pizzas, not one. In my instructions below, I share how I baked it in the oven. But if you want to grill your pizza, follow this tutorial.

Prepare for your tastebuds to be AMAZED.

• 1 lb. raw Pizza Dough
• 2 cups of butternut squash, diced
• 1 medium onion, diced
• 1 large apple, diced
• 3 slices of chorizo lunch meat, thinly sliced
• 1 cup of Ricotta Cheese (I used fat free, but any Ricotta cheese will do)
• 1/4 cup of shredded Parmesan Cheese
• 3 cloves of garlic, minced (or 3 TBS of minced garlic)
• 1 tsp of dried oregano
• 1 tsp of dried basil
• salt and pepper, to taste

1. Let pizza dough rise according to instructions, and cut in half. Reserve second half for another pizza of your choose (here are a ton of ideas). Roll out your remaining pizza dough half on a floured board until 1/8 to 1/4 inch thin. Place on a greased baking sheet.

2. Preheat oven to 400 degrees. Place squash and onions on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 30 minutes. After 30 minutes, add apples, and roast another 10 minutes.This can be done a day ahead of time.

3. While veggies are roasting, combine Ricotta, garlic and herbs. Add more herbs or garlic to taste. The consistency should be that of a spread, not a sauce.

4. Once veggie mixture is done roasting, increase oven temperature to 450 degrees. Pre-cook the crust by putting the rolled pizza dough into the oven and cooking for 6-10 minutes. Watch closely: you do not want the crust to get brown. 

5. Once the dough is firm and on the verge of crispy, remove from oven. Smear the Ricotta Garlic Herb spread over the crust. Evenly spread the squash-onion-apple mixture over the Ricotta. Top with chorizo slices. Sprinkle with Parmesan cheese.

6. Return pizza to oven for another 10 minutes. Pizza should be cooked through and golden, but not burnt. For extra tastiness, turn your oven to broil for 1-2 minutes, or until cheese and toppings are browned.

Enjoy!

Fall Cocktail: Apple Cider Hot Toddys

Not everyone is on my side with this, but I LOVE chilly autumn nights. Give me fall over summer ANY. DAY. OF. THE. WEEK. I love sitting outside under a warm blanket, watching the kids play and chatting with Hubby. 

I prefer to enjoy these nights with a warm mug in my hand, and I've come up with the perfect hot beverage to fill that mug with. It combines the awesomeness that is whiskey with apple cider and a few flavor boosters for, what I like to call, PERFECTION.

Perfection, people.

It's a simple recipe that only calls for 4 ingredients. Simmer it on the stove and pour yourself a mug after the kiddos head to bed!

Apple Cider Hot Toddys

Serves: 2

• 2 cups of apple cider
• 2 oz whiskey  (feel free to add more if you love you some whiskey - this is a judgement-free zone, friend)
• 2 cinnamon sticks
• 1 tsp of orange zest OR 2 TBS of orange juice

- Simmer all ingredients on the stove until warmed through. 

- Remove cinnamon sticks. 

- Pour into mugs. 

- If you're artsy, garnish with a little bit of orange peel, because it's fun to make drinks pretty.

AND ENJOY!

Grilled S'Mizza (Grilled S'mores Pizza)

So I had a culinary epiphany last night that might have made me the coolest mom that ever walked the earth.

I was making Cheeseburger Stromboli (a variant to my Easy Homemade Stromboli that I was trying out), and had half a pound of raw pizza dough left over. What was I supposed to do with a half pound of raw dough? My mind got working, and I decided to whip up a dessert pizza...on the GRILL!

I knew this endeavor could be fantastically awesome or perfectly awful.

We are BIG fans of grilled pizza. I've come up with a ton of different savory creations to toss on dough and grill (check out some of my favorite grilled pizza recipes). BUT, I've never tried sweet pizza. How was I missing this my entire life?!

I had just bought a bunch of stuff to make s'mores, and I felt that would perfectly translate to a dessert pizza. So, I gathered my ingredients and the girls waited with bated breath by the grill, encouraging me to check and make sure I hadn't burned anything. 

When everything was melty and delicious, I took it off the heat, sliced it up, and waited for feedback.


Which was basically this:

Meaning, it was a total win.

I posted on the CSHM Facebook page, and a few people asked for the recipe. It's pretty simple, but I, like you, enjoy having something to work off of when I'm trying a new recipe for the first time. So here it is - enjoy!

- 1/2 lb of raw pizza dough
- 1 cup of chocolate chips (or, as a tasty alternative, Nutella!)
- 3 graham crackers, crushed
- 10 large marshmallows (or 1-2 cups of mini marshmallows).


1) Roll out dough until 1/8 inch thick.

2) Place rolled dough onto the grill and close the lid. Let grill for 1 minute. Once the bottom gets a little bit hard (don't let it get brown - just the beginning of a crispness), flip the pizza crust.


3) Spread the chocolate chips (or Nutella) over the crust evenly. Place marshmallows over the chocolate chips. Sprinkle the entire pizza with graham cracker crumbs.


4) Close lid and let cook until the bottom of the pizza is browned and the toppings are melted.


5) Take off the grill, slice and enjoy!

*****

I feel like grilled dessert pizza is going to be my new favorite thing.


What toppings would YOU choose?

Easy Homemade Stromboli

I've got an easy dinner recipe for you!

The other day I was planning meals for the week, and I mentioned to Hubby that I was thinking of doing my usual Grilled Pizza. He was up for it but seemed underwhelmed. So I took that as a challenge to think out of the box with the ingredients I had on hand to make the pizza. What could I make with mozzarella cheese, leftover Slow Cooker Shredded Chicken and pizza dough?

Well, you can make stromboli.

I instantly fell in love with the idea. I've tried making pizza in the oven, and I have found the crust often doesn't cook evenly. And since it was cold that day, I didn't mind the excuse not to grill pizza outside. So why not an inside-out type of pizza?

I got to work, making a plain Chicken and Cheese Stromboli for the kids and a Buffalo Chicken Stromboli for the grownups.

The result was an overwhelming two thumbs up!

I love, too, that this is a recipe you can easily customize. Add ham and swiss to the chicken for Chicken Cordon Bleu Stromboli. Or, instead of shredded chicken, get Italian deli meats to make and Italian Hoagie Stromboli. Broccoli and Cheddar Stromboli would be fantastic. And - wait for it - Mac and Cheese Stromboli! YES!

The possibilities are endless!

Here is the basic recipe to get you started.

Yields: 2 Strombolis

• 1 lb of pizza dough (either homemade or in the deli section of your grocery store)
• 1 cup of shredded mozzarella cheese
• 1 lb of Slowcooker Shredded Chicken
• Marinara sauce, for dipping
• Optional: 1/4 cup of hot sauce or Buffalo Wing sauce

Preheat oven to 450 degrees.

Flour the dough ball and split it evenly into 2. Take one of the dough halves and rolls it on a floured surface into a rough oval shape. Roll it as wide and thin as possible without tearing it. 

In a bowl, mix half of the shredded chicken (about 2-3 cups) with 1/2 cup of shredded mozzarella cheese (feel free to use more cheese if you like it cheesy!).  If you are making Buffalo Chicken Stromboli, add the hot sauce here.

Place the the chicken in the center of the dough the length of the oval.

Roll it, length-wise to close the stromboli (you could also just bring the sides together if it is very full). 

Pinch the ends.

Repeat with the second dough ball and the rest of the ingredients.

Bake both strombolis on greased cookie sheet for 15-20 minutes, until the crust is firm and golden brown.

Cut into pieces and enjoy with a side of marinara for dipping!

What fillings are YOU excited to try?

Easy Holiday Appetizer

We are officially in the EAT ALL THE THINGS season.

And I kind of love it.

Mainly, I love sampling interesting appetizers, tasting delectable desserts and whipping up fun recipes I find on Pinterest. 

As we know, every recipe starts with one very important thing: quality ingredients. And despite what lies you may hear, not all ingredients are created equal. Sometimes a recipe requires you to go above and beyond the everyday. Sometimes a recipe calls you to take it up a gourmet notch.

Which is why I am a huge fan of the Simply Enjoy line at Giant Food Stores. My love for Giant Food has been well documented (yes, they create the best generic Nutella that one could ask for). But when I am hosting guests or going to a special party, I love going a little upscale with my ingredients. And Simply Enjoy does the trick.

Simply Enjoy is the best of both worlds: gourmet but affordable. These artisan-style foods range from prepared appetizers and desserts to foundation ingredients such as glazes and sauces. And they offer the perfect staples for my favorite 2 ingredient appetizer!

This recipe is a no-brainer go-to for me:

Cream Cheese + Simply Enjoy Pepper Jelly.

That's it.

For those who are like me and need formal directions:

• 1 block of Cream Cheese (or carton)
• 1 jar of Simply Enjoy Pepper Jelly
• Crackers for serving

1) Place block of cream cheese on a serving plate. Alternatively, scoop cream cheese into a decorative serving bowl.

2) Spoon Pepper Jelly over block or bowl of cream cheese.

3) Serve with crackers.



It's a serious crowd pleaser. Serve it alongside Simply Enjoy Pepper and Poppy Water Crackers and you've got an appetizer that will keep guests coming back for more!

For more information on Giant's Simply Enjoy brand, check out their website: www.giantfoodstores.com.

What are YOUR easy holiday appetizer recipes?

My Thanksgiving Meal Plan

Is anyone else feverishly curating, planning and sorting all of the recipes you'll be using on Thanksgiving? My mom is hosting this year, but I'm taking on a bulk of the cooking. Over the past week, I've gotten into several chit-chats about what recipes I'd be using. I think we all look forward to hearing about what other people are doing because we all want some inspiration. It's fun to come across new recipes - and there is no better way to try them out than on a holiday!

I decided to collect them all in one place (which will make it all the more easier to see them on Thanksgiving Day while I am whipping stuff up), and share them in case anyone else is looking for something new and exciting to make.

Apart from the mashed potato recipe and the classic stuffing recipe (see below), all the of the recipes are new to me. I am a big fan of magazines, and most of this year's Thanksgiving recipe inspiration has come from them: Every Day with Rachael Ray and Food Network Magazine . 

The rest of the dishes are coming from my amazing mother and mother-in-law (and therefore without recipe here in this post). While I'm not posting those recipes (although I do need to add them to my blog!), I'm posting the all of our intended dishes, in case you are looking for overall menu ideas.

Now I just need Tablescape inspiration...

Turkey: Dry-Brined Turkey

 Rachael Ray Magazine

Gravy: Turkey Gravy with Onions and Sage 

Food Network Magazine

Stuffing: Classic Stuffing

Food Network Magazine

Mashed Potatoes: Steph's Recipe

Confessions of a Stay-at-Home Mom

Bread: Homemade Dinner Rolls

The Kitchn

Signature Drink: Cranberry Negronis

Food Network Magazine

Also on the menu:

Broccoli Casserole, courtesy of my mother-in-law
Pineapple Stuffing, courtesy of my mother-in-law
Green Bean Casserole, courtesy of my mom
Sweet Potatoes, courtesy of my mom
Pumpkin Roll, courtesy of my mom
Pumpkin Pie, courtesy of my mother-in-law
Chocolate Cheesecake, courtesy of my mother-in-law



Share the love and share YOUR favorite Thanksgiving recipes! 

Leave a comment with your recipes or links to the recipes you'll be using for the holiday. 

Don't forget to bookmark or pin this post as an "all in one place" resource!

Better Than Rice Krispy Treat Treats

This is an easy recipe to brighten your afternoon snack or surprise your unsuspecting child at lunch. This recipe was born out of desperation, when I found myself with 2 incredibly large boxes of Corn Flakes (a cereal we never buy). I was racking my brain for ways to use the cereal in fun and creative ways (as opposed to, you know, wasting it). And as I looked around my kitchen, the perfect idea popped into my head.

The thing I love about Rice Krispy Treats is that they are a versatile treat. Like, you are essentially just melting cereal together. So when you look at it that way THINK OF THE POSSIBILITIES. Thanks to my friend Rachel, I now make Luck O' The Irish Treats every St. Patrick's Day (utilizing good ol' Lucky Charms, of course). And once in a while I've made Rice Krispy Treats with Cheerios just to change it up.

I wanted to spruce up the otherwise basic recipe, so I added a few fun things. And the result was FLIPPIN' DELECTABLE. I love them roughly 10 times more than regular Rice Krispy Treats.

It's amazing how changing up 3 or 4 ingredients can really just make an entirely new treat. Unfortunately I am not creative in the naming department, so "Better Than Rice Krispy Treat Treats" is the best I could do.

I'm open to new suggestions.

• 6 cups of Corn Flakes
• 1 bag of Marshmallows (don't measure - just get a bag of either big or minis)
• 2 TBS of butter
• 1 tsp of cinnamon
• 1/2 cup of peanut butter (or other nut butter of choice - almond butter would be amazeballs)

In a large pot sprayed with cooking spray, melt the 2 TBS of butter. Once it is melted, tilt the pot to spread the butter around and coat the bottom of the pot. Add marshmallows. Melt them over low heat, watching carefully and stirring semi-often with a spatula that is sprayed with cooking spray (this recipe gets sticky, friends).

Once the marshmallows are completely melted, add the peanut butter and incorporate. Next, add the corn flakes and stir until well combined. Turn mixture into a greased 9x13 pan and let cool/set for 30 minutes. YOu want the marshmallows to harden back up.

Cut into squares and enjoy!

~~~~~

Seriously, there is something about the peanut butter that adds a depth to the recipe that makes it so much more addictive. I love it. Next time I am trying it with almond butter and possibly dried apple bits for an Autumn treat!

I'd love to hear how this turns out for you! Leave a comment with your outcome :)

Sweet and Savory Slow Cooker Apple Pork Chops

One of the things I love about my Monthly Freezer Meal Club is the introduction to a bunch of awesome new recipes. Something that makes these recipes awesome is 1) they are new, 2) they are freezable and 3) many of them are slow cooker recipes.

So, like, the Trifecta of Awesome.

A few months ago, my friend Kate prepped us each a freezer bag of Apple Pie Pork Chops. To be honest, the idea sounded gross (literally plopping apple pie filling on top of pork chops in the slow cooker). Surprisingly, it was very good. And the girls loved it (which, let's be honest, is rare). Although it was good, it needed…tweaking. It was a bit too sweet for my taste.

So I went to work remaking this recipe into something a little less sweet and a little more savory.

And friends?

I hit the jackpot.

This recipe for Sweet and Savory Slow Cooker Apple Pork Chops is easy, freezable, and made in the slow cooker. Also? It's delicious. And perfect for Autumn.  It is the perfect blend of sweet (thanks, apples and cinnamon!) and savory (thanks, thyme and onions!). I can't wait to add this to my regular Meal Rotation.

• 4-6 center cut boneless pork chops
• 1 onion, diced.
• 6 medium/large apples, peeled and diced
• 2 TBS sugar (or sugar substitute)
• 2 TBS flour (white or whole wheat)
• 1/2 tsp of ground cinnamon
• Dash of ground cloves (optional)
• 1 tsp of dried thyme
• 1 cup of water

Spray slow cooker insert with cooking spray. Arrange pork chops on bottom of slow cooker. In a small bowl, combine diced apples, diced onions, flour, sugar, cinnamon and thyme (and, if you use it, dash of cloves). Top pork chops with apple/onion mixture. Pour 1 cup of water over everything. Cook on low for 4-6 hours or until pork chops are cooked through and mixture is bubbling.

*****

The left over pork tastes AWESOME shredded with some of the apple mixture on grilled pizza. 

Now, INSPIRE ME. 

Give me new ideas to add to my Back-to-School Meal Rotation! Comment below with your favorite recipes.

Chicken Blueberry Chopped Salad: Toss in the Flavor with RedPack Tomatoes

First, let's establish something right off the bat:

This girl?

Is Italiano.

It means I get a nice tan in the Summer and my temper flares from time to time. It also means that I have a deep love for Italian food. The flavors of basil and oregano fill me with happiness, and I am literally incapable of turning down a good pasta dish.

Tomatoes are a necessity when cooking Italian fare. Can we all agree there is nothing quite as delicious as a tomato fresh off the vine? Summer is the an amazing time for tomatoes, and I do my best to make batches of my Homemade Tomato Sauce  to freeze for coming months.  

Once Summer ends, good tomatoes are hard to come by. I've come to rely on quality canned tomatoes, and there are none quite like RedPack. Why RedPack? Unlike other farms that harvest multiple items, RedPack grows one thing only: tomatoes.  Since 1962, they've been the go-to farmers for all things tomatoes. I love that when I open a can of RedPack tomatoes, I am in the presence of tomatoes that were canned fresh off the vine.

That means even in the middle of winter, I can make my delicious Homemade Tomato Sauce and I know it's fresh!

Tomatoes are more versatile than Italian food, though. The good people of RedPack recently sent me a gift pack, including 3 large lovely cans of their tomatoes, as well as some yummy tomato recipes. I was most intrigued by this one:

CHICKEN BLUEBERRY CHOPPED SALAD

Serves 6 

• 2½ cups butter lettuce, chopped
• 2 ears grilled corn, cut off the cob or 1 cup frozen corn, thawed
• 1 cup chopped cooked chicken
• 1 avocado, chopped
• 1/3 cup fresh blueberries
• 1 (28 ounce) can Redpack Petite Diced Tomatoes or 2 (14.5 ounce) cans Redpack Petite Diced Tomatoes, drained and rinsed
• 2 slices bacon, cooked and crumbled
• 1/3 cup crumbled feta cheese
• Salt and black pepper to taste
• 1 cup light raspberry vinaigrette

In a large salad bowl combine lettuce, corn, chicken, avocado, blueberries, Redpack Petite Diced Tomatoes, bacon and cheese. Sprinkle with salt and black pepper then toss thoroughly. Pour dressing over salad, and then toss once again. Serve with tortilla chips.

~~~

DELECTABLE. There are so many great tastes, and the feta cheese adds the perfect bit of tang to the entire salad! Check out their website for more Summer Salad recipes.


RedPack is also giving away a Gourmet Salad kit worth $220 as well as 3,000 tote bags! To enter the “Toss in the Flavor” contest, head to their Facebook page and click on the Summer Salad Sweepstakes app!

And now that you are craving Italian food, pick up 6 large cans of whole peeled RedPack tomatoes and make my Homemade Tomato sauce for dinner this weekend! Your family with thank you!

Disclosure: I was provided a gift pack from RedPack as well as recipes to facilitate my review. I was in no other way compensated. All opinions expressed are my own!

Beef and Caramelized Onion Grilled Pizza with Horseradish Sour Cream Sauce {Recipe}

I love to grill.

I know we've established this. But it still stands to be said again.

I grill in the rain, the snow, the hot and the cold. That's right, I don't let the wimpy "Polar Vortex" keep me from grilling my food. 

So cool, so cool.

Keeping the ingredients on ice. Literally.

Pssssh. True Grill Masters laugh in the face of the Polar Vortex.

HA, I say to thee, Vortex of Polar!

I'm a grill fanatic.  But if there is anything I love grilling the most, it is grilled pizza.  This is evidenced on my Instagram, when I make #GrilledPizza once a week. I didn't even know you could grill pizza with raw dough until last Spring. 

It's been a weekly ordeal ever since. 

Each week, Hubby and I try to come up with new gourmet ideas, and we've had quite a few winners, like Bacon Apple Gorgonzola, Greek Grilled Pizza as well as Buffalo Chicken. There are several I haven't written up yet, which I hope to share over the next few weeks (as well as a few more that are burning in my brain that I will need to try).

Today I'll share a great grilled pizza recipe for Winter, as many of us are making various hearty beef dishes. You can use any type of leftover beef roast for this, and any recipe or marinade. If you make a pot roast for dinner or beef stew, set aside 1 cup of the cooked beef leftovers. You'll be thankful you did!  This savory pizza really hits the spot on a cold winter night, with flavors of beef, caramelized onions and horseradish.

Caramelized onions?

PUH-LESE.


If you need a brief visual tutorial on how to grill pizza before you give it a whirl, check out my Grilled Pizza Video Tutorial Post. And if you are not ready to attempt the art of grilling pizza, feel free to bake this in the oven.

• 1 lb. raw Pizza Dough (or a premade pizza crust)
• 1 cup leftover cooked Beef Roast, shredded
• 1 cup of Caramelized Onions (if you need a tutorial: the Kitchn)
• 1 cup of Sour Cream (I use fat free)
• 2-4 heaping TBS of horseradish (not the sauce - a jar of grated horseradish root. This is found in the dairy section. If you like it spicy, go for closer to 3 or 4 TBS)
• 1 cup of Shredded Mozzarella Cheese
• 1/2 cup of Shredded Parmesan Cheese

(If baking and using a pre made crust, skip to step 3)

**Preheat Grill to medium (or, if using, oven to 350). 

Spray with grill (or, if using, cookie sheet) 

with non-stick cooking spray.**

1) Divide your dough into 2 dough balls. Set one aside to make a different pizza (you'll only need 1/2 lb dough for this recipe). Roll out until 1/8 inch thick.

2) Mix sour cream and horseradish until well incorporated.

3) Place rolled dough onto the grill and close the lid. Let grill for 1 minute. Once the bottom gets a little bit hard (don't let it get brown - just the beginning of a crispness), flip the pizza crust.

4) Spread the sour cream sauce over the top crust of the pizza. Sprinkle with mozzarella and parmesan cheeses. Top with the beef and onions. 

5) Whether baking or grilling: Let cook until bottom crust is set and all the cheese is melted. If you'd like, garnish by drizzling more hot sauce over top.

ENJOY!

#nomnomnom

~~~~~

I want to see you OWNING your grills, people. If you give grilled pizza a try, PLEASE snap a picture and tag me on Instagram or Twitter (@DonnaReedSteph) and hashtag #GrilledPizza. I would love to see your creations and be inspired by your ideas!

Stay tuned for more Grilled Pizza recipes!

Beer Bread + Dips for the Superbowl!

I'm not a fan of football.

I know, this somehow means I am unAmerican.

And while the entire country is in a frenzy of the Superbowl this weekend, I am all, "but the last episode of Series 3 of Sherlock is on Sunday night!"

I may not be a fan of football, but I am a fan of any activity that revolves around a party with food. I won't be watching the Big Game, but I am happy to attend a party where I can bring food and eat food and hang out with people doing the same thing. I love the excuse to look up new recipes and turn my oven on!

For the past few parties we've hosted, I've been enjoying a very simple but tasty recipe. A friend of mine is related to a Tastefully Simple consultant. And at a sampling party, I was introduced to Beer Bread. The Tastefully Simple version is a mix that you just dump a bottle of beer into. It was hearty and slightly sweet and went with every dip we were sampling.

A few weeks ago when we were having people over, I wanted to make something along the lines of beer bread. I never purchased the mix from Tastefully Simple, but I figured it couldn't be too hard to make.

Oh boy, was I right!

3 ingredients. THREE. To make the most delicious bread you've ever had. Like, Chica could make this bread if she wanted to. I figured I better share it today since many of you will be on the lookout for Superbowl Party recipes. And friends?

You need to make this bread.

Now, it's 3 ingredients if you have self-rising flour on hand. I never do, but with 2 extra ingredients (that everyone has in their pantry) you can make self-rising flour yourself. So for some of you, this will be a 5 ingredient recipe. 

Either way, it's still simple as spit.

• 3 cups of self-rising flour (OR 3 cups of regular flour plus 3 3/4 tsp baking powder + 3/4 tsp salt)
• 1/2 cup of sugar
• 1 12oz bottle of beer (any beer will do)

Preheat oven to 375 degrees.

Mix all the dry ingredients with a whisk until well incorporated. Pour in the beer. Mix with a wooden spoon. It will be sticky. Place dough into a bread pan greased with non-stick cooking spray.

Bake for 55 minutes or until the top is crisp and golden brown.



What's a yummy bread without a dip to enjoy it with? Here is a roundup of my favorite dips from Pinterest:


Stephanie Anderson's pin on Pinterest.











It even works with dessert-y dips:








Now as you are preparing food for Superbowl, make sure you are being safe.  Foodsafety.gov is my go-to resource for food safety information, like the tips on this fantastic infographic:

Eat up and be safe!

Now inspire me with YOUR recipes:

What are YOUR go-to appetizers, dips and desserts for the Superbowl? 

Pepperoni Bread {Guest Post from Carrie of Chockababy}

Friends, 
With Superbowl just around the corner, my good friend Carrie of Chockababy is sharing her Pepperoni Bread recipe here on the ol' blog today. And I can only skim it because the pictures alone make my mouth water and I move toward the keys so I can drive to the store to get ingredients…

Thanks Carrie!

-- Steph

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hi!

I'm Carrie from Chockababy!

And I am SUPER stoked for the Super Bowl this weekend! I don't care about the game so much, for me it's all about the food. I can't wait to eat fatty goodness and drink some good craft beer (insert Steph note here: HECK YES)! It's just how I roll on Superbowl Sunday! 

 I love to cook and bake, but most of my recipes are allergy-friendly. If that's your thing, come on over and visit sometime! But today I have a cheesy, egg-y, deliciously savory treat for you. It's a family recipe we have been making for years, and has become a stable for football games. I used to make just one but now I tend to make 2 or 3 to keep everyone happy! I hope you can make and enjoy this ooey, gooey goodness this weekend!

Ingredients:

• Frozen bread dough (I buy Bridgford, but whatever you can find.)
• Pepperoni, 1/2 of a pillow package or 1/4 lb. of fresh sliced from the deli
• Provolone, 1/4 lb. sliced from the deli
• 1 egg
• 1/4 cup grated parm (the cheap stuff)
• Italian seasoning

Directions:

1. Follow the direction for the frozen dough to thaw and then rise for 3-6 hours.
2. Once the dough is risen, roll out into a large rectangle.
3. Combine the egg and grated parmesan in a small bowl and mix well. Spread most of the mixture onto the dough, leaving about 1 - 2 Tablespoons in the bowl for later.
4. Layer the cheese on top of the egg mixture. Follow with a layer of Pepperoni and roll it up.
5. Roll dough so it is resting on the seam. Brush the top with the leftover egg mixture and sprinkle with Italian Seasoning.
6. Bake at 350 for 25 minutes until crusty and brown.
7. Let cool for a few minutes before slicing. Enjoy!

Carrie blogs over at Chockababy on parenting, motherhood, and food allergies. Please give her a visit! You can also find her on Facebook | Twitter | Pinterest | G+.