The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Stromboli

This is like pizza only rolled up and no sauce.

Ingredients:

1 lb. Frozen Bread Dough, thawed, but still cold
1/2 lb. Mozzarella Cheese
1/2 lb. Pepperoni
4&1/4 ozs. Pepperoncini Peppers, drained, about 8
1 Tbsp. Butter
  Salt
  Pepper
  Paprika

Directions:

Thaw the Frozen Bread Dough (a 1 pound loaf, 8 Texas size rolls, or 12 dinner rolls) overnight in the refrigerator.

Remove the dough from the refrigerator.  If it is in rolls, knead them all together on a non-stick 13x9" jelly roll pan or cookie sheet with a lip.  Grease the pan/sheet, place the dough on it and let it sit out to reach near room temperature without the dough beginning to rise.

Slice or shred the Mozzarella cheese.  Thinly slice the Pepperoni.  Slice the Pepperoncini Peppers in half lengthwise and remove the seeds and stem.  Melt the butter.  Preheat the oven to 350°F.

Evenly spread the bread dough out over the entire cookie sheet.  Cover the dough with the mozzarella cheese, leaving 1&1/2" uncovered on one of the 13" sides and leaving 1/2" uncovered on the remaining three sides.  Cover the cheese with the pepperoni.  Distribute the Pepperoncini evenly over the pepperoni.

Starting on the 13" side with 1&1/2" of dough exposed, fold the exposed dough over the cheese/pepperoni/pepperoncini layers.  From there, roll the dough as you would a jelly roll toward the other 13" side.  Press and pinch the dough to seal the seams and ends.  Position the dough roll, seam side down, diagonally on the pan/sheet.  Brush with the melted butter and sprinkle with Salt, Pepper, and Paprika.

Bake it for 30 minutes.  Remove it from the oven and allow to cool 10 minutes before slicing into 1" slices to serve.

Notes:

This is a basic recipe to which you can make substitutions to your heart's content, e.g., provolone cheese for the mozzarella cheese or a mixture of the two;  cooked Italian sausage or some other meat for the pepperoni.  The original recipe called for Progresso Pepper Salad, but since that product has been discontinued, I've been using the Pepperoncini Peppers, which I do not like as well, so if anyone knows of a better substitute for Progresso Pepper Salad, please let me know.

I've noticed Rhodes makes a frozen pizza and italian bread dough product which I intend to try if I can ever find it in the stores.

Serving Suggestions:

Can be served with pizza sauce on the side for dipping.

Print

Other Information:

Source: Donna Horstmann, wife of Gary, a friend from the seminary.

Times:
Preparation: 0:30
Bake: 0:30
Total: 21:00

Yield: 1 loaf
Servings: 4

Nutrition Facts per Serving:
791 Calories
45g Fat (52.7% calories from fat)
31g Protein
60g Carbohydrate
2g Dietary Fiber
103mg Cholesterol
1969mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
3 1/2 Lean Meat
6 1/2 Fat
0 Other Carbohydrates.

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