Stuffed Bread

This time of year it's nice to get cooking with the kids in the kitchen. My brother Greg visited last weekend and we made stuffed bread (aka, pizza rolls).

I used to make these in my pre-kid days, when the husband and I spent our weekends watching various sporting events with friends.

The rolls are easy to prepare and they make for a quick dinner that goes nicely with a salad. These also make great appetizers, snacks and party or lunch-box fare.

Our favorite part? You can dress them up or down, make them sweet or savory and really use any kind of filling you want. We made three stuffed breads: pepperoni, sausage supreme and taco. Other ideas: brie, cranberry and nut; peanut butter and jelly, etc.

Just remember not to overstuff the bread, or you'll end up with the filling exploding out of the bread and onto the pan (which might even happen anyway.)

Mangia! Mangia!
Andrea

P.S. If you like this recipe, check out more of my brother's creations by searching #gregssundaydinner on Instagram and Facebook.

Pepperoni Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
Pepperoni slices (about 1/2 a package)
1/2 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the pepperoni slices.

My son Sam and my brother Greg working on the pepperoni roll.

Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top.

As you can see, some of the filling escaped from one of our stuffed breads.

Let stuffed bread cool a bit before cutting.

Sausage Supreme Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
3/4 cup scant cooked sausage crumbles
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the sausage crumbles, pepper and onion slices. Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.

Taco Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup salsa or taco sauce, plus more for dotting on top
6 slices cheddar cheese
3/4 cup scant cooked taco meat (use your favorite)
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded cheddar cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread taco sauce or salsa in a thin layer on the dough. Top with the cheddar slices. Add the taco meat. Top with shredded cheddar. Dot with small dabs of additional taco sauce or salsa.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.

Not to be left out, our dog Trixie also tried to get in on the action of making stuffed bread!

Oatmeal Chip Squares

Say hello to a stand-by afternoon snack at our house. Crispy on the outside and chewy on the inside, these bar cookies are packed with enough fiber and sweetness to fill those empty after-school bellies.

(These squares hold up well inside the lunch box, too.)

I like to add dried cherries or cranberries or raisins to these, depending on what my boys will tolerate.

The ease of getting bar cookies into the oven makes me a big fan, but you can easily use this recipe to make drop cookies if you prefer.

My son Sam says the only bad thing about these oatmeal chippers is that he wants to eat them all day long. (Love that kid!)

Mangia! Mangia!
Andrea

Oatmeal Chip Squares
(Inspired by recipes from Quaker Oats and Ocean Spray)

3/4 cup packed brown sugar
1/2 cup white sugar
1 stick plus 6 tablespoons softened butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups old fashioned oats
1 cup chocolate chips
1 cup white chocolate chips
1 cup dried fruit (cherries, cranberries, raisins, etc.)
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper so that paper hang over each end.

With an electric or stand mixer, beat butter and sugars until fluffy. Add eggs and vanilla and beat well.

Add flour, baking soda and cinnamon and mix well.

Add oats and mix. Add dried fruit and mix with a wooden spoon. Be sure to scrape the sides and bottom of the bowl to incorporate all dry ingredients into the wet ingredients.

Transfer cookie dough to baking pan. Use a spatula to evenly spread dough in pan. Smooth the top and sprinkle with mini chocolate chips.

Bake for about 30 minutes or until the top is lightly browned and a toothpick inserted in center comes out clean. Cool completely.

Use edges of parchment paper to lift bar cookie out of pan. Set on cutting board and cut into squares.

Goes well with a cold glass of milk!