Posts Tagged ‘pepperoni’

Well, Lost is Over.

Monday, May 24th, 2010

I’m pretty happy, actually, with the finale. I enjoyed it, and I thought they wrapped things up pretty well.

My friend Cara (who has her own fashion blog, if you’re so inclined) came over to celebrate The End. We undertook the massive re-watch together last summer and have made watching Lost a weekly event pretty much ever since, so it was only fitting that we finish it together.

She did an awesome job with the Dharma-tizing of our snacks. You can check out her handiwork below.

that's Dharma wine, beers, and sodas, Dharma Initiative tortilla chips with Dharma salsa, guacamole dip, and salsa con queso dip.

She also printed us boarding passes for Oceanic 815, along with all those awesome poster-prints. We couldn’t resist playing the numbers in the lottery. But more about the food.

I contributed some Dharma Initiative-iced cookies, the “Fish Biscuit” goldfish crackers, and “Black & White Rocks” (i.e. chocolate/yogurt covered raisins). And of course, John Locke orange-slice-smile props.

You’d think that was more than enough food for two people, even though it’s mostly snacks, but no. I also made Donkey Wheel Pasta Salad, which is pretty much just this Pepperoni Parmesan Pasta Salad, which you’ve seen before. I used mini wagon wheel noodles to give it that extra Lost-y touch, but otherwise, it was the same.

Then, in honor of Mr. Smoke Monster himself, I made Lil’ Smokey’s in a blanket, with Smokey cheddar cheese. Yum! (Super-Quick Recipe: Cut crescent roll dough pieces into quarters. Wrap each sliver around a Lil’ Smokey and a small slice of cheese. Bake according to the crescent roll package directions. Enjoy!)

So that was our Lost menu. We had a blast celebrating the series, but I’m not going to lie: I’m going to miss it. What in the world am I going to watch all summer?

Pepperoni Parmesan Pasta Salad

Tuesday, March 24th, 2009

I’m going to attempt to share a recipe for pasta salad with you. I say attempt, because pasta salad is so often a “little of this and a little of that” kind of dish. I’ve had requests for this pasta salad recipe before, and not been able to explain it or share it properly. This time, I tried to pay pretty close attention to exactly how I made it.

One of my favorite things about this dish was these new mini pepperoni (Hormel Pepperoni Minis) we found at Costco. They’re perfect for pasta salad! And probably English muffin pizzas, and regular salads. I’ve also used them in fake lasagna, and bubble-up pizza casserole. I think they’d go really well in those pepperoni pinwheels, too.

Pepperoni Parmesan Pasta Salad
Makes 6-8 servings

  • 1 pound small pasta (shells, bowties, corkscrews, etc)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons Italian salad dressing
  • 1 clove garlic, minced
  • 1/2 cup pepperoni, diced (I used these mini pepperoni)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup oil-packed sun-dried tomatoes, drained and cut into small pieces
  • 1 teaspoon dried basil
  • salt & pepper to taste

1. Cook pasta in boiling, salted water according to package directions. Drain and rinse under cold water (or refrigerate) until pasta is cold all the way through.

2. In a small bowl, whisk together balsamic, olive oil, and Italian dressing.

3. Place pasta in a large bowl; drizzle with dressing mixture. Stir to combine.

4. Add basil, cheese, tomatoes, and pepperoni. Mix completely.

5. Serve chilled, with extra parmesan for garnish.

Pepperoni and Parmesan Pinweels

Monday, January 19th, 2009

While my friends were in town, we had a rather elaborate dinner on Saturday night. As is usually our way, by the time I started making dinner, everyone was already starving–and these quick & easy little appetizers were the perfect stop-gap. They were simple, tasty, and kept everyone happy while I made dinner. Exactly what you want from an appetizer!

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Pepperoni and Parmesan Pinwheels
Adapted from The Bon Appetit Cookbook.

  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 2 tablespoons honey-Dijon mustard
  • 2 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
  • 1 large egg, beaten to blend
  • Nonstick vegetable oil cooking spray

1. Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg.

2. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day.

3. Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.

Note: These were delicious, and as I’ve already said, very simple. I did not have any honey Dijon mustard on hand, so I mixed 2 tablespoons of the American Dijon mustard we had with a tablespoon of honey. The original recipe called for Asiago cheese, but Parmesan is what we had on hand, and it worked perfectly. Next time, I think I would double the layer of pepperoni–we put down a single layer of pepperoni on the puff pastry, but more would’ve been good. They might have turned out prettier if I had cut the slices a little thinner, but they turned out nice enough as it was.

I’ll definitely make these again sometime. It’s a great go-to appetizer for when you need to throw things together quickly. Also, a shout-out to Jeff, who did most of the assembly on these while I worked on actual dinner. Thanks!

Bubble Up Pizza Casserole

Wednesday, January 14th, 2009

I enjoy cooking, but sometimes I want something quick and easy and this definitely qualifies. It’s simple, but it really hits the spot for a pizza craving, and the way I make it, it’s a lot healthier too. It’s delicious as it is, but if you’re not very health conscious, you could certainly use higher-fat ingredients. I don’t think you need to, though.

Bubble Up Pizza Casserole

  • 1 pound 96% lean ground beef
  • 1 onion, chopped (I skipped the onion)
  • 16 oz. low-fat pizza sauce
  • 15 oz can tomato sauce
  • 1/2 tsp dried basil
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 17 slices Turkey Pepperoni
  • 15 oz. refrigerated breadsticks or biscuit dough
  • 2 c. part skim milk mozzarella cheese, shredded
  • Veggie Toppings (feel free to add any vegetables you’d put on pizza: mushrooms, olives, whatever. I personally skip the veggies on my pizza, so I skipped them here too)

1. Preheat oven to 350 F. In skillet, brown beef and pepperoni over medium heat until browned, stirring to crumble. Drain beef and return to skillet. Stir in onion, tomato sauce, Pizza sauce, basil, garlic and Italian seasoning.

2. Add veggies, if using. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9×13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Note: I’ve made this one before, and I’m sure I’ll make it again. I like it better with breadstick dough than with the biscuit dough, but it was good both ways. The directions may sound strange, but the dough pieces puff up from inside the dish to take the place of pizza crust. It’s really good.