Pepperoni Bread Roll

Here's another easy and yummy one I found on the Apron's site. The meal set was for ravioli and pepperoni bread. However, I won't even comment on the pasta recipe since what we ended up making was NOTHING like the recipe.

The reason I'm posting, is that the pepperoni bread was a great new find, especially for kids! It was very easy and could probably be modified to add other flavors, though I'm not sure how uncooked veggies would fare. But maybe saute some onions, mushrooms, and garlic and roll it up. We used turkey pepperoni in ours. Kind of calzone-like. Mapgeek cut a hunk and served it up with pasta sauce for lunch.

Verdict - great easy snacky thing

Pepperoni Bread Roll
Ingredients1
tablespoon garlic butter
1 (13.8-ounce) container refrigerated pizza crust dough
24 pepperoni slices
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan/Romano cheese
1/2 teaspoon Italian seasoning

Steps
1. Preheat oven to 400°F. Place garlic butter in small microwave-safe bowl. Microwave on HIGH 30 seconds or until butter melts.
2. Lay pizza dough flat on work surface. Spread butter evenly over dough. Sprinkle evenly with remaining ingredients.
3. Fold over one side of dough (about 2 inches wide) and gently pat down folded side. Continue to fold over until seam is on bottom. Cut 1/2-inch slits in top of dough about 2 inches apart; place on baking sheet. Bake 15 minutes or until golden. Serve.

CALORIES (per 1/4 recipe) 440kcal; FAT 15g; CHOL 60mg; SODIUM 880mg; CARB 61g; FIBER 4g; PROTEIN 17g; VIT A 20%; VIT C 10%; CALC 20%; IRON 15%

Osso Buco in the crock

We made this on Sunday (great crock pot day!). I was wandering around Publix’s website looking for party trays and found a recipe area (Apron's) on their site. It’s actually a really, really good site! If you’ve ever been in the store and seen someone demo-ing quick meals where you buy stuff already cooked or cut, these are the recipes that go along with it. They give you an entire meal, complete with sides and then the grocery list, equipment needed, etc.

The meal called for Osso Buco with saffron risotto. I couldn’t find risotto in the store and was in too much of a hurry to blindly wander around for 10 minutes looking. So, I made saffron rice instead. Just as good and probably easier.

My only recommendation would be to cut up the shanks at the end, when it says to discard the bones and herbs. We used 2 shanks and one was significantly more fatty than the other, so one of us got a bunch of meat, and the other a bunch of fat. If you cut up the meat, discard the fatty parts, and stir it back in, you’ll get a better distribution of meat and avoid the fat.

Verdict – AWESOME! We will definitely be making this again. Neither one of us had ever cooked Osso Buco and it was wonderful!

Osso Buco
Ingredients
1/4 cup flourlarge zip-top bag
2 pounds veal shanks (about 4 shanks)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 (10-ounce) bag frozen seasoning blend (contains diced onions, green/red peppers and celery)
1 (8-ounce) bag shredded carrots
1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano
1 (12-ounce) jar chicken gravy
1/2 cup white wine
1/2 teaspoon Maggi seasoning sauce
1 teaspoon chopped garlic
1 sprig fresh rosemary
4 bay leaves

Steps
1. Preheat large saucepan on high 1–2 minutes. Preheat slow cooker on low. Place flour in zip-top bag. Season veal shanks with salt and pepper; add to bag, seal tightly and shake to coat.
2. Place olive oil in saucepan. Add veal; cook 3 minutes, turning occasionally, to brown. Add seasoning blendand cook 3 more minutes, stirring occasionally.
3. Stir in remaining ingredients and bring to boil. Place veal shanks into bottom of slow cooker and top with remaining mixture, covering veal completely. Cover and cook 8 to 10 hours.
4. Skim any excess fat from top. Remove and discard bones, rosemary sprig and bay leaves. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 317kcal; FAT 10g; CHOL 118mg; SODIUM 736mg; CARB 17g; FIBER 2g; PROTEIN 34g; VIT A 165%; VIT C 21%; CALC 3%; IRON 10%