The Crazy Suburban Mom: Party Food!

Sunday, May 17, 2009

Party Food!

I had a few people over last night and decided to make pepperoni bread again. It was a big hit last week but I decided the recipe was more of a method and could be interpreted in all different ways. So I did...

The main thing, the base of the recipe is this...

Pillsbury Pizza Dough.

The original recipe was for a Pepperoni and Mozzarella cheese filling. But I think you could stick anything inside the unrolled Pillsbury Pizza Dough and have it work.


Not anything... Cornflakes, coffee grounds and chicken bouillon cubes would be downright gross... But anything reasonable would be delicious!

But first the method:

Preheat oven to 375 degrees.

Line a cookie sheet with foil and spray with Pam.

Than the fun begins!

Open a can of pizza dough and spread out so it's a flat rectangle (lay it out vertical to you). Brush the open side with something that will seal and crisp up the crust and compliment the filling (more on that later).

Fill the middle! You want to fill about the middle third (the long way) so you have a filled center and dough on either side.

Flip one side up over the filling, than the other. All the filling should be covered.

Put Pizza Bread on baking sheet with seam side down. This will involve flipping it over

Brush top with an egg wash (One yolk and a little bit of water) .... or something else and bake. Check Pizza Bread after 25 minutes. I've had cook them longer but I think my oven temperature is low.

When they are golden and delicious looking... this...


...they are done!

You will notice seams on my tops. I made three breads and forgot to flip two of them over so the seams were on the top. Not a huge issue but I did notice that the one I flipped puffed out more.

What did I fill them with? The first one is the original Pepperoni and mozzarella cheese. I brushed the open side with a little bit of olive oil (you can also sprinkle herbs at this point if your family doesn't have any "Hey, what are those green specks?" issues).

The original recipe called for a lot of pepperoni. Too much pepperoni. A quarter pound of pepperoni... Inches of pepperoni. This one had about half a bag of shredded cheese and than a layer of pepperoni. Maybe 6 or 7 slices of the large size slicing variety.


This second one? (Hands down, my favorite). I spread thin layer of Baconnaise (Bacon-flavored mayonnaise - oh baby!) on the crust. Filled the center with about half a bag of mild shredded cheddar and crumbled bacon. I used about 5 slices of bacon because when I went to make the bread almost all the bacon was gone .

Seems my son has taken a liking to bacon and had eaten almost the entire package of pre-cooked bacon from Costco. Yes, my large sized package of precooked bacon slices (Where do teenagers put it?) was almost gone. I was thankful for small favors and used what I had.

On the top of this one I brushed antoher thin layer of Baconnaise.


And this next one?


This was a big hit too (My son's fave). I wanted to make a meatball pizza bread. But wanted easy ...So I bought a bag of store brand frozen meatballs and cooked them in jarred spaghetti sauce for about an hour. I wanted them to be nice and juicy and tasty.

Sometimes frozen meatballs are a rubbery... sometimes worse. Some are just shy of golf balls.... and precooking them in a pot of sauce works most of the time.

I brushed the open side with olive oil and put a few cut up meatballs down the middle. Than I added about half a bag of shredded mozzarella cheeses and more meatballs. This one was delish! But also the hardest one to handle (Meatballs overboard!).

There is an optimal ratio of filling to pizza crust and I overdid this one.

Too little filling and you have ... Well, bread.... too much you have a sloppy mess.

Let them cool a few minutes, cut into slices and than serve!

Big hit! Big, big hit! And they were just as good when they cooled to room temperature.

Perfect, really.

Absolutely perfect.

I did serve other things too...

For example...



This is delicious! Open a brick of cream cheese and cover it with hot pepper jelly, serve with crackers or sliced French bread. That's really it! I also serve this with Brie - which is rockin' but since the people coming over don't especially like Brie I did the cream cheese version. I can't tell you how good the hot pepper jelly is with the creamy cheese.


And this...


This is a sandwich spread I made but decided to try it as a dip for tortilla chips. Mix together ranch dressing and salsa, to taste. Wonderful on burgers and as a spread for BLT's... and darned good with tortilla chips too!


Rachel 5/17/09, 8:53 AM  

I make this pepperoni bread, too, but have always used the frozen bread dough. I think next time I will try the Pillsbury instead, that sounds MUCH easier! And I love your ideas for different fillings, the pics are making me hungry!!! Will have to serve a couple of these VERY soon!

chicamom85 5/17/09, 12:58 PM  

Now I want pizza lol.

Thanks for the info

whatan@hole 5/17/09, 5:48 PM  

OOOOOOOOOO you are genius.

I have a hot chicken sandwich receipt, I'll have to dig it out. I published it in our Church cookbook . . . the ultimate receipt competition, Church ladies live to "out do" one another.

I used to raise a garden of nothing much but tons of peppers and made my own pepper jelly every year. It used to sell for $26.00 a half pint at our church bazaar and there was never enough no matter how had I tried.

(I'm so embarrassed, you made me lick my screen.)

tracy 5/18/09, 9:48 AM  

Thanks everyone :)

and make the bread....its way better than licking the screen :)


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