What a long, crazy week it’s been around our house. It all started Sunday night when we lost power. We didn’t get it back until Monday morning, 7 1/2 hours after it first went out. Unfortunately, it was just hot enough that we had to throw everything in the fridge and freezer away. Not a great way to start the week, but at least it wasn’t as stocked with meals as would it be any other time of year.
Then on Tuesday I woke up with a terrible sore throat. My tonsils were so swollen that it hurt just to talk. I finally made it in to the doctor on Thursday where he confirmed tonsillitis. (He also ran a mono test, but that came back negative.) I’m starting to feel much better though.
So, needless to say, there really hasn’t been a whole lot going on in my kitchen this week. The few things I did make I’ve already posted. Every other meal pretty much looked like this –
Due to the absence of new recipes, I thought I’d share one from the archives. This was a huge hit in our house and the recipe earned quite a few fans when I first posted it in January. If it’s new to you, enjoy!
- 6-7 c. white flour
- 1 T. yeast
- 2 c. milk
- 1/2 c. water
- 1/4 c. butter or margarine
- 1/4 c. sugar
- 1/2 t. salt
- 2 t. Italian seasoning
- 3/4 c. pizza sauce
- 20 -25 slices pepperoni, cut into small pieces
- 2 c. shredded mozzarella cheese
- 1/2 c. grated Parmesan cheese
1. In a large mixing bowl, combine 2 1/2 c. flour with 1 T. yeast and set aside.
2. Add milk, water, butter or margarine, sugar and salt to a small saucepan. Heat over medium heat until warm. Pour into large bowl with the flour and yeast. Stir or beat until well combined. Slowly work in remaining flour and Italian seasoning. Knead (by hand or with an electric mixer) until dough is smooth and elastic, about 8-10 minutes. Cover and let dough rise for 1 hour in a lightly greased bowl.
3. Divide dough into 2 or 3 portions, depending on how big you want your loaves to be. Roll each ball of dough into a rectangle.4. Spread about 1/4 c. pizza sauce on each section of dough.5. Sprinkle the diced pepperoni and cheeses on top of the pizza sauce.6. Roll dough tightly, jelly-roll style, and pinch the seams shut.7. Bake at 375 degrees for 20-25 minutes.