Showing posts with label pepperoni. Show all posts
Showing posts with label pepperoni. Show all posts

Sunday, October 23, 2016

Grilled Pepperoni and Sausage Pizza Wraps

If you love fresh, hot homemade pizza, full of melty cheese and tasty toppings, but time is short, make these grilled pepperoni and sausage pizza wraps instead!

Seriously, these have all the flavor of pepperoni and sausage pizza in a fraction of the time real pizza takes to make. They are ideal for a weeknight supper or game night and would be great for a party as well. Let each person fill her own wrap, choosing from a selection of fillings. The ones below just happen to be my favorites but you do you.

Two important things to remember when filling 1. Do not overfill and 2. Start and end with cheese – this helps seal the wrap when grilling.

Ingredients to feed one
1 large wrap
1/2 cup or 55g grated mozzarella
Jalapeño slices
Onion slices
1/4 cup or 60ml pizza sauce
7-8 small cooked Italian sausage meatballs
6-7 pepperoni slices
3-4 fresh basil leaves

Sprinkle half the cheese in the middle of the wrap. Top with a few slices of jalapeño and onion.

Add the sausage and spoon on half of the sauce.

Next comes the pepperoni, basil leaves and the rest of the sauce.

Finally, sprinkle on the rest of the mozzarella.

Fold in the top and bottom of the wrap.

Then fold in one long side and roll to close the wrap.

Grill the wrap, over a medium low heat, overlapping side down for 1 1/2 – 2 minutes. Place something heavy on top. I use my kettle filled with a cup or two of water.

Turn the wrap over and grill the other side for another 1 1/2 – 2 minutes, weight still in place.


Did you know that October is National Pizza Month? Yeah, I missed that memo too. But it really is and has been since 1984 when late entrepreneur Gerry Durnell launched the first trade publication about pizza called Pizza Today. His first issue came out that October, so he designated it National Pizza Month as well.

Sunday Supper cannot resist the opportunity to celebrate such a great occasion so we've got close 60 pizza or pizza-inspired recipes to share today. Many thanks to Coleen of The Redhead Baker who is hosting the event and our event manager Cricket of Cricket's Confections for all of their hard work.






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Thursday, May 8, 2014

Spicy Pepperoni and Sun-Dried Tomato Pesto

Pepperoni blended with sun-dried tomatoes, pine nuts, garlic and arugula makes the perfect spicy pesto to serve over pasta or to spread on crusty bread as an appetizer. Or you can use it as pizza sauce. 

It’s funny how something catches my eye. It could be a sign on the highway or a colorful label on a grocery store shelf or a photo on Pinterest that somehow jumps out as I scroll by, but I am always on the lookout for the unusual and the humorous. My Facebook friends and followers on Instagram know what I’m talking about.

Bowels for your salad?

Dirt is good? Thanks for that, OMO. I no longer need detergent.

Is that meant to be a cantaloupe “bunny” amongst the carrots?
I'm being "ware" but what on earth is a road surprise?

The most ENORMOUS leeks

And my most recent find:

Canned humans? 

One thing I didn’t take a photo of because the container was nondescript, with just a store bar code, was some pepperoni pesto made in-house at Whole Foods. The label caught my eye about the same time as the giant leeks in that same store in Providence, Rhode Island.  So no photo, but I did a make a mental note because pepperoni pesto is genius! I have no idea what was in the plastic vessel at Whole Foods but I made my own, using the tomatoes I sun-dried personally last summer. It is divine. And you need some. Just, please, don’t serve it in a salad bowel.

Ingredients (Makes about 1 3/4 cups or 415ml of pesto)
1/2 cup or 30g sun-dried tomatoes
1/4 cup or 45g pine nuts
2 large cloves garlic (about 10g)
3 1/2 oz or 100g spicy pepperoni
1/2 cup or 120ml olive oil, divided
Couple of good handfuls or 50g arugula or rocket
Sea salt to taste
1-2 teaspoons fresh lemon juice

Cover the sun-dried tomatoes with almost boiling water and leave to soften until cool. Drain the water from your tomatoes.

Aren't they a gorgeous color? I sun-dried them myself last summer.

Toast your pine nuts in a small skillet until they are lightly golden.

Blend the softened tomatoes, toasted pine nuts, garlic, pepperoni and a 1/4 cup or 60ml of olive oil in a food processor until you have a smooth paste.

Add in the arugula or rocket and the second 1/4 cup or 60ml olive oil and process again until you have a smooth paste.

Taste the pesto and add salt and lemon juice as needed.  I put about 1/4 teaspoon flakey sea salt and two teaspoon fresh lemon juice. Whir one last time to combine.

This makes a fabulous pasta sauce, pizza sauce or serve with crusty bread to dip.


What’s the funniest/strangest thing you have seen out in public? Leave me a photo in the comments! Let's keep it clean, people!

Sunday, August 18, 2013

Madam Wong’s Pizza Rolls

Imagine a soft dough, shaped like cinnamon rolls, but savory, baked up with pizza sauce and mozzarella. Madam Wong's Pizza rolls are delicious and portable. Perfect in a lunchbox!

Food Lust People Love: Imagine a soft dough, shaped like cinnamon rolls, but savory, baked up with pizza sauce and mozzarella. Madam Wong's Pizza rolls are delicious and portable. Perfect in a lunchbox!

Our family moved to Kuala Lumpur at the end of 2001 so our daughters started school mid-year at the International School of Kuala Lumpur in early January.  This was right after September 11 and the school decided that it would be a good idea to make sure that everyone on campus - students, teachers, administrators and parents alike - had photo identification cards.  And, while they were at it, a new system was put in place where parents could add monetary value to the cards and elementary students could use them to buy lunch and snacks in the canteen.

Within the first few days, we had met Madam Wong.  A diminutive Malaysian Chinese woman, Madam Wong was the ultimate lunch lady, kind-hearted to a fault and a very good cook and baker.  She managed to keep track of which child belonged to which mother, who wasn’t eating their lunch and who was buying all his or her friends snacks on the ID card after school.  She was not beyond chiding a child into choosing a healthier option.

When a student’s credit balance got low, parents were sent an email asking them to top it up.  If there was a delay and the child ran out completely, Madam Wong would still feed him or her, keeping a separate ledger of debts.  Technically this was against the rules but she just couldn’t bear to see a child go hungry.

Madam Wong in her normal attire -
Photo credit: Sandy Fuda

Madam Wong was also the official caterer for Girl Scout events, giving us leaders a price that I am sure left little margin for profit.  She never failed to have a kind word and a cold Diet Coke for us, even when soft drinks were banned on campus.  Needless to say, we adored her for that.  And she provided the snacks for the monthly PTA meetings.

She made a great selection of sweet and savory items but my favorite were her pizza rolls.  Soft yeast dough, rolled out flat and covered in delicious garlicky tomato sauce and cheese and then rolled up, cinnamon roll style, sliced and baked to tender perfection.  When I read that our Sunday Supper theme this week was lunchbox ideas, Madam Wong and her pizza rolls sprang to mind.  Why not make a larger version of her rolls, perhaps with added pepperoni?  These make the perfect, portable take-along lunch.  In fact, I wrapped them up and we ate them on the road, in the car, as we zipped along the highway to Abu Dhabi on Saturday. Divine.

Ingredients for eight large rolls
For the dough
2 cups or 500g strong bread flour plus extra for rolling out the dough
1 packet dried yeast (1/4 oz or 21g) – I used Fleischmann’s Rapid Rise.
1 tablespoon sugar
1/2 teaspoon sea salt
1 1/3 cups or 315ml warm (between 105° F–115° F or 41° C–46° C)  water

To assemble
1 1/2 cups or 400g pizza sauce -  I used homemade but feel free to use your favorite jarred sauce, if that makes your life easier.
1 ball fresh mozzarella (About 4 1/2 oz or 125g, drained)
1/2 cup or 50g grated mozzarella
1 3/4 oz or 50g thinly sliced pepperoni – optional
Sprinkle dried oregano - optional

Pile the flour in a very large mixing bowl and make a well in the center of it.  Pour half the water into the well, then add your yeast, sugar and salt and stir them in with a fork, grabbing just a bit of flour from around the well and mixing it in.

Continue to bring the flour into the center until you get a very thick batter then add the remaining water.

Continue to mix until it's quick thick again, then you can start using your hands, gathering up all the flour and working it into the dough. Flour your hands and pat and push the dough together with all the remaining flour.

On a clean surface, knead the dough for four or five minutes, turning it and folding it over and slapping it around until you have a lovely elastic dough.

Flour the top of your dough. Put it back in the bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour.   I put mine outside, in the shade but with our hot Dubai temperature, it rose like crazy, which is always my favorite part of making bread.  It’s fun to see science in action.

Before the first rising.

After the rising - it grew and grew and grew!

Line your baking pan with a little non-stick spray or oil and a bit of parchment paper cut to roughly the size of the bottom of the pan.  If you have a non-stick pan, you might skip this step.

When the dough has risen sufficiently, punch it down and roll it out into a large rectangle (about 17x13in or 44x33cm) using a light sprinkling of flour to keep it from sticking to your counter top and the rolling pin.

Spread it liberally, right to the edges, with about two-thirds of your pizza sauce.

Slice the fresh mozzarella thinly and scatter the pieces on the sauce.  Place bits of pepperoni between the mozzarella, if using.

Roll the dough up into a tube, taking care not to squeeze the sauce out the sides.  (Edit: If you are baking for small children or to make snacks, roll it up the other direction and cut 16 small rolls, instead of eight large.)

Use a serrated bread knife to slice the tube into rolls and place in your prepared pan.  Leave a little space between them so they have room for the next rising.

Top each roll with the remainder of the sauce and then sprinkle on the grated mozzarella.  Top each with a tiny pinch of dried oregano, if desired.

Cover the pan with cling film again and allow to rise for another 30 minutes.  Halfway through the rising time, preheat the oven to 350°F or 180°C.

Bake in your preheated oven at oven for 20 minutes, until golden and scrumptious-looking.

Food Lust People Love: Imagine a soft dough, shaped like cinnamon rolls, but savory, baked up with pizza sauce and mozzarella. Madam Wong's Pizza rolls are delicious and portable. Perfect in a lunchbox!


Eat straight out of the oven.

Food Lust People Love: Imagine a soft dough, shaped like cinnamon rolls, but savory, baked up with pizza sauce and mozzarella. Madam Wong's Pizza rolls are delicious and portable. Perfect in a lunchbox!
Or package up for lunch on the go.

If you are looking for some great ideas to make lunchboxes tasty and interesting, and who isn’t, have a look at these inspiring ideas from my fellow #SundaySupper bloggers, hosted today by the lovely Liz of That Skinny Chick Can Bake:

Munchies, Salads and Sides
Sweet Treats