National Coffee Day

DID YOU KNOW?

•  Coffee is the second most consumed beverage after water. Its popularity is attributed to its unique flavor and the energy boost it provides. Whether it’s a morning pick-me-up or a midday treat, coffee has become an integral part of many people’s daily routines.
• The majority of the world’s coffee is grown in a region known as the “Coffee Belt.” This area spans from approximately 25 degrees north to 30 degrees south of the equator and is characterized by its ideal climate and conditions for coffee cultivation.
• Arbuckles Coffee Won The West 

Up until the close of the Civil War, coffee was sold green. It had to be roasted on a wood stove or in a skillet over a campfire before it could be ground and brewed. One burned bean ruined it all; there was no consistency. In 1865 John Arbuckle and his brother Charles, partners in a Pittsburgh grocery business, changed all this by patenting a process for roasting and coating coffee beans with an egg and sugar glaze to seal in the flavor and aroma. 

Marketed under the name Arbuckles' Ariosa Coffee, in patented airtight, one pound packages, the new coffee was an instant success with the chuck wagon cooks in the west, faced with the task of keeping cowboys supplied with plenty of hot coffee out on the range.

• The Longest Traveling Coffee Bag  

Many years ago this bag of coffee pictured below went on a long journey. It was a gift that started out in Belize, landed in  Minnesota and then the bag was forwarded  south to Texas where I was staying. I must say it was a "first " trying coffee from Belize. A cup of this wonderful coffee just begged to be served with a slice of Texas Pecan Streusel Coffee Cake. https://sockfairies.blogspot.com/2012/02/pecan-coconut-streusel-coffee-cake.html 

What a great gift for one who loves their coffee. 

Coffee lovers, I've got you covered with the following recipe.  

Mocha Cupcakes with Espresso Spiked Buttercream Frosting
Cook's notes: These cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. Even if you aren't a coffee lover there's lots to love about these cupcakes, especially the buttercream frosting. The recipe is low maintenance in terms of preparation. I used my hand mixer and had these cupcakes in the oven less than 30 minutes after I got started. The texture is incredibly soft and tender, with not even a hint of dryness. And the flavor will make you think of a Cafe Mocha. Optional decorating-Chocolate Covered Espresso Beans shown in the photo.
Recipe adapted from My Baking Addiction) and makes 12 regular-size cupcakes.

Ingredients:
Cupcakes:

• ½ cup brewed coffee, at room temperature
• 1 teaspoon espresso powder
• ½ cup milk
• 2 tablespoons Kahlua
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg, at room temperature

Espresso Buttercream Frosting:

• 3 tablespoons butter, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 1 tablespoon Kahlua
• 2 tablespoons milk

Cupcake Directions:

• Preheat the oven to 350 degrees. Line a standard-size muffin tin with paper liners.
• In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk, Kahlua and vanilla extract; set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting the cupcakes.

Frosting Directions:

• In a small bowl, whisk the espresso powder into the vanilla and Kahlua until dissolved. Beat in powdered sugar adding in only enough milk to attain the right frosting consistency.

Pasta with a Roasted Butternut Squash Sauce Sausage and Spinach

 Nature's beauty: a source of inspiration and wonder

With a chill in the air, it's a perfect time to enjoy a plate of savory and delicious Pasta with Roasted Butternut Squash Sauce Sausage, and Spinach. A warm dish that captures fall flavors topped with shaved Parmesan cheese.  

Cook's Note: The recipe serves four and is an Ever Ready Special. 

Ingredients:

• 1 lb. (about 4 cups) butternut squash, peeled and cut into 2-inch cubes
• 2-1/2 tablespoons olive oil, divided
• Salt and pepper to taste
• A sprinkle each of Saigon cinnamon or pumpkin pie spice mix and paprika
• 1 lb. ground Italian sausage or chicken sausage 
• 3/4 cup sweet onions, diced
• 3 cloves garlic, chopped
• 1 /4 teaspoon ground sage
• 1 pinch red pepper flakes (optional)
• 2 cups dry tortellini 
• 1-1/2 cups hot low-sodium chicken broth or reserved pasta water
• 2 cups baby spinach leaves, torn 
• 1/4 cup heavy cream
• 1 cup Parmesan cheese

Directions: 

• Preheat oven to 400 degrees and line a rimmed baking sheet with a silicone pad or parchment paper. 
• In a bowl toss the butternut squash in 1-1/2 TB. olive oil along with salt and pepper. Spread out evenly on a baking sheet and sprinkle squash with cinnamon and paprika. Roast for 20 minutes or until fork tender.  
• Cook tortellini until al dente. If using pasta water set aside 1-1/2 cups. If using chicken broth microwave until hot.   
• Cook the sausage in a large saucepan with 1 tablespoon olive oil, onions, garlic, sage, and pepper flakes if using, Push the crumbled meat mixture to the side and wipe the pan clean. 
• Puree the roasted butternut squash along with hot broth or hot pasta water in a food processor. Return the puree mixture to the frying pan and mix well with the cooked tortellini and meat mixture on medium-low heat.  Add cream,  cheese, and torn spinach leaves, and cook until the cheese has melted and the spinach has wilted. 

Other options include:

• Replace the butternut squash with pumpkin, kabocha or other fall/winter squash. 
• Replace the tortellini with your favorite pasta shape. 
• Replace the Parmesan cheese with asiago cheese. 
• Replace the baby spinach with sliced kale or Swiss chard 
• Serve pasta topped with crispy fried sage and browned butter drizzle 
• Omit sausage for a vegetarian meal.

Apple Cinnamon Crumb Muffins

The forest and I 

was all there was.

In the deep

still silence

I could feel

the Earth's 

beating heart. 

 Fall is a time for warmth, comfort, and of course, delightful sweet indulgences that capture the essence of the season. You will definitely rise and shine today smelling the aroma of these Apple Cinnamon Crumb Muffins baking.

The muffins start with an easy batter flavored with cinnamon, brown sugar, and plenty of juicy apples. Top the muffins with a crunchy crumb topping and they're perfect for brunch, breakfast, or a coffee break. The recipe was adapted from sallysbakingaddiction 

Ingredients:

Crumb Topping

• 1/3 cup packed dark brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons ground cinnamon 0r 1 teaspoon Saigon cinnamon
• 1/4 cup butter, melted
• 2/3 cup all-purpose flour (spooned and leveled)
• 3/4 cup finely chopped walnuts

Muffins

• 1 and 3/4 cups all-purpose flour (spooned and leveled) 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, softened to room temperature 
• 1/2 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup yogurt or sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup milk (I used 2% but any kind works), at room temperature
• 1 and 3/4 cups peeled and chopped apples (1/2-inch chunks; you need about 2 medium apples) small green apple and 1 medium Honeycrisp 

Directions:

• Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the nuts, and melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. If that happens, add more flour. Place the topping in the freezer while making the muffin batter.
• Preheat oven to 425. Line a 12-count muffin pan with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. 
• Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Recrumble the topping and spoon on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425 degrees, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for 14 minutes or until a toothpick inserted in the center comes out clean. 
  
  
  

Maple Brown Sugar Cookies

  

A fall walk led me to follow my bliss

right to my kitchen for some serious fall baking for Maple Brown Sugar Cookies, 

the perfect treat for a fall day. They're big on maple flavor with crisp edges, chewy centers, and delicious maple icing. The recipe makes 2 dozen cookies and was adapted from sallysbakingaddiction.com 

Baking Tips: Only use pure maple syrup, not breakfast syrup. Pure maple syrup isn't enough to guarantee mega maple flavor so 1 teaspoon of maple extract was added to pump up the flavor.

The icing sets up quickly so make sure it's used when on the warmish side after the cookies are cooled to spread better. I iced a cookie one at a time and quickly added sprinkles.   

Ingredients:

• 2 and 1/3 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract
• 1 cup finely chopped pecans

Maple Icing

• 2 tablespoons unsalted butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• pinch salt, to taste

Cookie Directions: 

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
• Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. The dough will be creamy and soft.
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling for longer than a few hours, though, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350 degrees and line 2-3 large baking sheets with parchment paper or silicone baking mats.  Set aside.
• Roll cookie dough into 2-inch balls. Bake each batch for 11 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Icing Directions:

• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. 
• Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Ice the cooled cookies. Cookies stay fresh and covered at room temperature for up to 1 week.
  

Vegetable Soup with Wild Rice

Tis the season for soup as we transition from warm weather to chilly evenings. 

Vegetable Soup with Wild Rice is a healthy meal that uses garden produce with many possibilities. You can incorporate a variety of veggies depending on what you have on hand. This vegetarian soup is made with vegetable broth but using sausage and chicken broth can give the soup some new flavor possibilities. This delicious soup serves 6 and was adapted from cuisineathome.com I made the soup the day before serving it for the flavors to meld. I used cooked Italian sausage and chicken broth. 

Cooking Tips: 

• Make the soup a day ahead for flavors to meld.
• Cook sausage and wild rice a day ahead for easier prep.
• 1 cup of uncooked wild rice = to 3 cups cooked wild rice

 Ingredients:

• 2 cups cooked wild rice
• 2 cups of cooked Italian sausage, crumbled 
• 2 tablespoons olive oil
• 1 cup each of diced onions, carrots, celery, mini red/yellow peppers, Yukon potato, green beans halved
• 2 tablespoons minced garlic
• 2 teaspoons Italian seasoning
•  1 teaspoon each of parsley flakes and oregano
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 1/2 teaspoon sugar
• 5 cups low-sodium vegetable or chicken broth
• 1 can diced tomatoes (basil and garlic) 
• 1 tablespoon lemon juice 
• Optional shredded Parmesan cheese

  Directions:

• Heat oil in a pot and sauté onions. carrots, celery, peppers for 3 minutes. Add in garlic and sauté 2 minutes more. Cover and sweat veggies on low for 5 minutes more. Add in garlic and seasonings and sauté for 2 minutes longer. 
• Stir in broth, green beans, sugar, bay leaf, stewed tomatoes, and potato. Bring to a boil and reduce heat to a simmer. Cover and cook on low for 45 minutes until the potato is fork-tender. 

Wild Rice Salad with Butternut Squash and Maple Cider Vinaigrette

A salad for the fall season 

Wild Rice with Butternut Squash and a Maple Vinaigrette

Cook's notes: This splendid autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company worthy. Butternut squash as well as pumpkin works well for this dish because the squash holds its shape beautifully after being roasted. The combination of nutty wild rice, and a simple maple dressing, are not only delicious together, but their vibrant colors combine to make one stunning dish. Consider a time saver by making the wild rice ahead and toasting the pecans. The dressing can be easily doubled.

The salad recipe is from the "Smitten with Squash Cookbook" and serves 4.
Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice
Vinaigrette recipe adapted from Byerly and Lund's Cookbook

Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
• 1- 1/2 tablespoons olive oil or Blood Orange Olive Oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• Sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced green onions
• 1 cup dried cherries or dried cranberries
• 1 large diced, crisp apple (I used Honeycrisp) 
• 1/4 cup thinly sliced fresh basil
• 3/4 cup chopped toasted pecans or cashews
• 4 cups cooked wild rice, warmed

Directions:

• Place all dressing ingredients in a blender and mix well. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt, pepper, and maple syrup sprinkled with cinnamon. 
• Spread squash evenly on the baking sheet and roast for about 15 minutes or until fork tender, stirring once during the roasting time. Set aside.
• In a measuring cup place dried cranberries or cherries. Pour boiling water over it and let set for 15 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Stir dressing into the salad; taste and adjust salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve the dish at room temperature.
  

DIY DOLLAR TREE GUMBALL MACHINE

Another Pinterest find from the crafting ladies and oh, what possibilities with this one depending on the holiday, type of candy used, and ribbon to match.

Ingredients:

• 1 flower pot
• ribbon
• black paint 
• wooden spool (knob) for top 
• 1 rose vase

Directions:

• Paint pot, pot dish, and knob with black paint.
• Adhere knob to pot dish.
• Turn the pot upside down and adhere the vase to the bottom of the pot.
• Tie the ribbon around and fill the vase with candy.

https://www.thehousehouse.com/diy/diy-gumball-machines/

 

Applesauce Cake with Maple Glaze

 

Applesauce Cake with Maple Glaze

Cook's Notes: Capture your favorite fall flavors with a yummy moist spice cake glazed with maple icing. Be sure to add your favorite sprinkles because everything tastes better when sprinkles are added. Serve cake with maple nut ice cream or orange sherbet.
Cake Ingredients:

• 1-3/4 cups of white flour
• 1/2 cup whole wheat flour
• 1-1/2 cups of sugar
• 2 teaspoons Saigon cinnamon
• 1 teaspoon apple pie spice 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/3 cups chunky applesauce
• 1/3 cup of oil
• 2 large eggs
• 1 cup chopped peeled apple
• 1/2 cup raisins
• 1 cup chopped walnuts

Cake Directions:

• Preheat oven to 350 degrees and grease 13 x 9 pan or use cupcake liners.
• In a large bowl mix flour, sugar, spices, baking powder, baking soda, and salt
• Add in applesauce, oil, and eggs and beat on low speed until ingredients moistened.
• Beat mixture on high for two minutes, fold in apples, raisins, and walnuts
• Pour into pan or divide among cupcake liners.
• Bake 13 x 9 pan for about 24 minutes or cupcakes 18 minutes or until toothpick comes out clean from the center

Maple Icing
Ingredients:

• 1/4 cup butter, softened 
• 4 cups powdered sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon maple flavoring or 1 tablespoon pure maple syrup
• 6 to 8 tablespoons of apple juice, cream or milk

Icing Directions:

• Use a mixer beating all ingredients until smooth. Add in more liquid as needed for correct spreading consistency.

Another fun Pinterest idea from the crafting ladies. The utensils have been painted with buttons glued on handles. The bucket is a small tin from the dollar store filled with marbles for stability and Easter basket grass. The eyes from a craft store or baking aisle from the grocery store. 

Peach Tomato and Mozzarella Salad

 

Peach Tomato and Mozzarella Salad 

Savor summer's end with a sweet and savory salad perfect for your next grilled meal. 10 minutes of prep make it an easy salad to assemble. 

Cook's Notes: I did not have the marinated mozzarella balls needed for this salad so I substituted small pieces of mozzarella cheese. But what I did have was  Colorado peaches, fresh basil, and several garden tomatoes perfect for an evening supper. The amount of ingredients used for this salad and sauce will vary depending on how many servings are needed. 

Ingredients: 

• Sliced peaches 
• Sliced tomatoes
• Fresh basil
• Mozzarella balls (deli section store) 

Sauce:

• 1 tablespoon good quality dark balsamic
• 1 teaspoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

 Directions;

• Mix sauce with a small whisk.
• Slice peaches and tomatoes.
• Alternate peaches and tomatoes on the serving plate spreading mozzarella balls out in between with sprigs of fresh basil.  
• Drizzle sauce over it all and serve immediately.   

 It's never too early to start thinking about Halloween though some stores are already set up for Christmas. 

Paper Bag Halloween Broom

One of the crafting ladies, Bernie made this for me. It is a Pinterest find made with two paper lunch bags.  Directions are below and these would make a fun centerpiece for the holiday.

twocraftingsisters.blogspot.com

Let the Crafting Begin

 

Each summer a group of teacher friends come to the lake for relaxation, good eats, fine conversations, and making crafts. We rotate taking turns coming up with a craft and making sure everyone has the right supplies. Thrift stores are one of our most valuable resources.  Spread out over 15 years some of our previous creative endeavors from years past include original poems, decorating wine glasses, making boxes, decorating bags, crocheted baskets, marbleizing paper, decorating pumpkins, and napkin notecards to name a few. The first photo shows some of our previous endeavors.   

Let the Crafting Begin

Once we decide on a craft we are fortunate that Bernie and Linda come with all the needed supplies-it's like having a mobile Michaels store making a stop. 

 

Two neighbors were able to join us for the day. We were spread out over the kitchen, dining and living room.
Since decorating wine bottles with lights and paper was such a hit last year we repeated that craft plus added a new one, a snowman to jump-start the holiday season. Note: We were thankful that one very generous husband contributed his time to cut out birch pieces for the snowman's body parts. Arm sticks were gathered from the yard. 

My last comment-food is always a must at these gatherings. I added a demo on how to make pepperoni roses for the charcuterie board. 

 

Until next year...

Roasted Tomato Soup with Basil and Pepperoni Rolls

An Ever Ready Special 

Roasted Tomato Basil Soup with Pepperoni Rolls

Cook's Notes: The tomato season is winding down and each day there are fewer to pick. These last ones looked terrific and were perfect for using Ina Garten's Roasted Tomato Basil Soup. Though mea culpa as I did tweak her recipe some. This recipe tastes better on the second day so flavors can meld.   The soup was served with West Virginia Pepperoni Rolls.

Ingredients:

• 6 large ripe tomatoes cut into large chunks 
• 1/4 cup +1 tablespoon olive oil
• 2 cups chopped sweet onions
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 1 (28 oz.) can of whole plum tomatoes, with juice or San Marzano Tomatoes
• 1-14 oz. can garlic, basil, and oregano crushed tomatoes
• 2 cups fresh basil leaves, packed and torn
• 1 teaspoon each oregano and Italian seasoning
• 3 cups chicken stock, low sodium 
• 1/4 cup cream
• Salt and pepper to taste

Directions: 

• Preheat the oven to 400 and line a baking sheet with parchment paper and set aside.
• Gently toss the tomatoes with 1/4 cup olive oil and place them on the prepared baking sheet. Sprinkle with salt and pepper, to taste, and roast for 4o minutes.
• In a large Dutch oven or soup pot, heat 1 tablespoon olive oil and butter over medium heat. Add onions, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes. Last 3 minutes of sautéing add in minced garlic.
• Add in the 2 cans of canned tomatoes, fresh basil, oregano and Italian seasoning, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered. 
• In three batches puree in a blender. Return soup to pot and add in 1/4 cup cream, stir until mixed. 
• Serve with croutons and/or grated Parmesan cheese. 

 West Virginia Pepperoni Rolls

What Are West Virginia Pepperoni Rolls?

They are soft, pillow rolls of pepperoni and mozzarella cheese. They were first made as a portable lunch for coal miners as the rolls didn't need refrigeration and could be carried with them underground. You'd have to work hard to not find pepperoni rolls when you're in West Virginia. They're on restaurant menus, at parties, and even served at gas stations. Outside of West Virginia, you'll be hard-pressed to find them, unless you make them. Pepperoni rolls are excellent on their own, warm from the oven with the garlic-herb buttery swipe. But if you want to make this a little more presentation-worthy, consider warming up some jarred marinara sauce and serving it as a dip for the rolls. If you have any leftovers, pop them into an airtight container or ziplock bag, and put them in the fridge. They'll last up to 5 days in the fridge, and you can reheat them easily in the microwave.

The recipe was adapted from Southern Living September 2023 and makes 12 servings.

 

Pepperoni Roll Ingredients

• 12 frozen dinner roll dough balls (such as Rhodes), thawed (from 1 [48-oz.] pkg.)
• 48  (3-in.) slices sandwich-style pepperoni (such as Boar’s Head or Hormel) 
• Thinly sliced mozzarella cheese or provolone
• 2 tablespoons salted butter, melted 

Directions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Working in batches as needed, pat or roll each dough ball on a large piece of wax or parchment paper lightly floured into a 4 1/4- to 4 1/2-inch round. 

• Place 4 pepperoni slices in the middle of each dough round. Tear cheese into pieces, and arrange evenly over the pepperoni. Roll up dough jellyroll style; pinch ends and seams well to seal.

• Arrange dough, seam side down, 1 to 1 1/2 inches apart on prepared baking sheet. Brush 2 tablespoons of the butter evenly over rolls and sprinkle with Bagel Seasoning.

• Bake in preheated oven until golden brown, 10 to 12 minutes.