Since I've been telling people that I've decided to bake something everyday for 365 days and write a blog about it, I've received various comments. Some have been related to weight: "How much weight do you think you'll gain?". As I wrote on Day 1, that was one of my initial thoughts, too. My thirteen year old son's response was, "Are we going to get fat?!". This came from a child whose Phys. Ed. teacher suggested the best way to ever punish him would be to make him sit still for 10 minutes straight. It's not happening. And hey, just because I make the food doesn't mean we have to eat it! We could just "taste" it as Winnie the Pooh says about honey. Ok, I know that's not realistic. I know that I need to refrain from overindulgence which of course, is easier said than done.
Segue into my stepping on the scale this morning. Though I won't tell you the exact number (because it's a known fact women don't like to discuss their weight), I will tell you that it is more than the 98 lbs. I weighed in high school and less than the 151 lbs. I weighed while carrying each of our children. I have decided that I will keep track of weight gain and or loss and provide weekly updates. As of now, I have no current exercise regimen, but know it could prove to be extremely important and alas (sigh), for overall health reasons I should be doing it anyway. This will be a challenge in itself and may need to be a separate blog. I suppose Baking 365 is better than a Frying 365. Any takers for that blog?
Tonight it's Pepperoni Bread for dinner! Both the kids and my husband love this and it is so easy. We eat it at least twice a month and I always make it to take to parties because everyone loves it and it's a great finger food, especially for those Superbowl parties. This is my own and I've made a few changes to it over the years and have tried it different ways. Today I made my own dough (a first!) since I'm doing a blog about Baking, I figured I should probably be as true to it as possible and I was thrilled that the Fleischmann's Pizza Dough yeast didn't require a rising time. I have used Pillsbury French Bread loaves, but wasn't nuts about the taste. I've gotten good results with packaged bread dough or pizza dough I've gotten from grocery stores, but the only place I can find it around us is at Trader Joe's. However, they sell one with herbs in it that's really good! The best results are with pizza dough from restaurants. If you have a favorite pie place ask them if they sell it to you. Usually they'll be happy to. There's a great pizza place that we fell in love with up near my daughter's college and I asked them if they sold their dough. They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste. I have this habit which drives my kids nuts when we go out for pizza. When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff. Aaaaahhhhhhhh, it's so awesome! Many times I've heard from the kids as they're rolling they're eyes, "Here she goes again.". It's a ritual, what can I say? So if you find a place you like, ask to bring some home. We also like to have a cruet of Good Seasons Italian Dressing for a sauce to dip it in. It's so yummy!
Preheat Oven to 375.
2 Pkgs. Fleischmann's Pizza Crust Yeast
8 oz. Pepperoni
8 oz. Provolone Cheese
3 Tbs. Butter (melted)
1 Tsp. each of Basil and Oregano
2 Tbsp. Shredded Parmesan
Mix pizza dough according to directions.
I had mixed only one package, but realized it wasn't enough to feed a family of 5, so used a 2nd one. And, doesn't it figure you make dinner and then the teenagers tell you they already had plans. That's alright, it's Saturday night.
Place dough on well floured surface and use rolling pin to form rectangle. Sometimes this part isn't so easy for me, it's never really a complete rectangle as you can tell from the picture, but the good thing is, it doesn't have to be. Make sure dough is not rolled too thin because it will tear apart as you roll it up. While rolling out the dough, I'll put the butter in the oven to melt it. Just remember that it's in there or you'll burn it (as I did tonight).
Starting at short end of rectangle, place row of pepperoni on end. Cover with cheese slices. I split the Provolone in 1/2 because it's easier when rolling. Take edge of dough and roll tightly over pepperoni and cheese until covered. Continue process until end. I can usually get four to five rows of meat and cheese before I finish depending on the rectangle size.
Use rimmed cookie sheet and spread light coat of butter on bottom. Place bread roll in pan seam side down otherwise it will split open (ok, it still does sometimes anyway, but it helps). Baste loaf with remaining butter. Sprinkle with Basil, Oregano, and Parmesan cheese. Bake for 25-30 minutes until golden brown.
Enjoy and happy baking!