Easy Cheesy Pepperoni Twist Rolls

Easy Cheesy Pepperoni Twist Rolls

Ingredients:

• Frozen bread dough *homemade is fine as well*
• Pepperoni
• Mozzarella cheese
• Parmesan cheese
• Olive oil
• Italian seasoning
• 1/4 cup tomato sauce (Optional)

Directions:

1. Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
2. Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
3. Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
4. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
5. Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).
6. Roll up the dough starting at one edge of the square.
7. Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
8. Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
9. Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Summertime on a Stick

Summertime on a Stick

3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

Pina Colada Monkey Bread

INGREDIENTS

1/2 cup (1 stick) butter

1/4 cup plus 3 tablespoons coconut milk, divided

2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits

1 1/4 cups granulated sugar

1 can (20 oz) canned crushed pineapple, well drained

1 cup powdered sugar

1/4 cup chopped dried pineapple

DIRECTIONS

• Heat oven to 350 degrees F. Grease a 12-cup bundt pan with cooking spray.
• In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.
• Separate both cans of dough into biscuits. Cut each biscuit into fourths.
• Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits.
• Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate.
• In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze.
• Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.

No Bake Peanut Butter Oreo Dessert

No Bake Peanut Butter Oreo Dessert

Ingredients (Yield: 12-16 servings)

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.