Pepperoni Rolls

I love pizza rolls.  They were a major part of my junior high and high school experience.  After I moved to Texas, I soon discovered Double Dave’s, which was the location for many a gathering.  Unfortunately, I can no longer eat there since I discovered the root of my stomach issues.  Boo, hiss!  I want pizza rolls!  Then we had a coffee date with friends.  I was looking for an interesting dessert and went back to my few recipe books.  I made what was supposed to be chocolate croissants.  As I was eating them, I thought, this is not a croissant.  Hmmm….I wonder if this would work for pizza rolls!  Indeed it did!  Unlike many gluten free doughs, this one can be rolled out and wrapped (albeit you have to be a little more careful than with a gluten dough, but it works!)  I was also concerned with how fake cheese would taste inside of the rolls.  I made ones with real cheese for my husband, but I decided to settle for the fake stuff.  It usually comes out a little dry on pizza so I wasn’t expecting much, but I think this is the best that the fake cheese has tasted so far- something about it being wrapped up and having the pepperoni grease seep into it.  Anyway, I hope that you enjoy this recipe as much as I have.  Let me know if you discover any other interesting ways to use the dough!

 

Ingredients:

1 1/2 c. Bob’s Red Mill 1-to-1 baking flour

2 1/4 tsp quick-rising yeast

1/4 c. sugar*

1/4 tsp salt

2 tsp baking powder

1/4 c. olive oil

1/4 c. warm water

1 1/2 tsp Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)

Up to 3 T. warm water (as needed)

White rice flour for dusting

Mozzarella or Daiya cheese, shredded

Pepperoni slices

 

Directions:

Mix flours, yeast, sugar, salt, and baking powder in a bowl.  In a stand mixer, combine oil, water, and egg replacer for one minute on medium speed.  Add dry ingredients and mix slowly until incorporated.  For 5 minutes, beat the mixture on medium high until the dough is coming together.  As you mix, if it’s too dry, you can add water by 1/2 Tablespoons until it is wet enough to mix (up to 3 T.).  Don’t make it too wet or it will be harder to roll out later.

Preheat your oven to it’s lowest temperature.  Once it hits 200 degrees F, shut it off and let it cool down to 115 degrees as you roll out the dough.

 

Use the white rice flour to flour a clean surface like your countertop.  Divide the dough into 8 parts.  Put one part on the floured surface and flour the top.  Roll it out with a rolling pin and re-flour as needed (I felt like I added a lot of flour to keep it from sticking).  Flip it over several times as you roll it out to make sure it’s not sticking to the counter.  If it does, you can use a spatula to help get it up.  Roll it out until it’s about 6×4 inches.

Once rolled out, place the dough on a baking sheet lined with parchment paper.  Lay out pepperoni on the dough, leaving about a 1/2 inch or more at the edge.  Sprinkle a line of mozzarella cheese or Daiya cheese down the middle.  Roll the dough, staring on the long side.  Place on baking sheet with the seam facing down.  It’s ok if the dough has a few small gaps in it.  Repeat with each piece of dough.

After all the rolls are made, place the pan of pizza rolls in the preheated and cooled oven (cooled to 115 degrees F) and place an oven safe bowl of water on the rack below the rolls.  Allow to rise for 35 minutes.  At 30 minutes, take the rolls out of the oven and preheat the oven to 350 degrees F.  Bake for 12-16 minutes or until they start to brown slightly.

 

Optional: serve with marinara sauce for dipping.

 

*It turned out fine with this much sugar- a little on the sweet side.  I’m not sure if reducing the sugar would affect the recipe or not.  I think you might need at least a little to help the yeast.  Let me know if you try it out and what the results are!

 

Original recipe:

Martin, Colette.  “Chocolate Croissants.”  Learning to Bake Allergen-Free.   New York: The Experiment, LLC, 2012. 175.  Print.

Dominican Beans and Rice

This recipe is from some old friends who learned it in the Dominican Republic.  It’s cheap and way easier than I thought it was.  I finally made it on my own and here it is!

Ingredients:

1-2 cans pinto beans or 2 c. dry beans

1/8 c. olive oil

1 onion, diced

1 pepper, diced (optional- I didn’t use)

1/2 can tomato paste

1 1/2 c. uncooked white rice*

2 c. water

1 can chicken broth (14.5 oz) (or vegetable broth)

1 tsp salt

1/2 tsp garlic powder

1/4 tsp oregano

handful of fresh cilantro

1-2 cans pinto or navy beans or 2 c. dry beans

 

Directions:

Prepare and cook pinto beans if not using canned beans.  Heat olive oil in a skillet.  Add onions and peppers and saute until onions are translucent.  Add tomato paste and allow to caramelize (about 5 minutes).  Add in rice, stir, and let them toast together, another 5 minutes or so.  Add 2 c. water and the chicken broth, salt, garlic powder, oregano, cilantro, and beans.  Bring mixture to a boil and reduce heat and cover.  Allow to simmer for about 35 minutes.

 

*I think next time I may try this with brown rice.  I am assuming it will need to cook a little longer and may need a little bit more liquid, but I don’t know.  I’ll update this recipe if I actually try it!

 

Original recipe from:  Megan and Lesley

 

 

 

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Cilantro Hummus (no sesame)

So, for awhile I was avoiding sesame.  Hummus has a lot of sesame, so I found an alternate recipe.  This one is very easy and tasty.  I recently discovered Rudi’s Spinach Wraps (frozen section) and I enjoyed spreading the hummus on the wrap for a tasty snack.

 

Ingredients:

1.5 cloves garlic

1 can garbanzo beans, drained (~19 oz)

2 T. lemon or lime juice

1/2 tsp salt

1/4 c. olive oil

1/2 c. cilantro, washed

optional: add 1 jalapeño, seeded and chopped

Directions:

Blend garlic in the food processor.  Add beans, lime, and salt, and blend.  Add olive oil and blend.  Add cilantro and blend.  I didn’t add jalapeño but you can.

 

Serving:

Take one Rudi’s Spinach Wrap out of the freezer.  Lightly toast grill it in a pan and flip until it is flexible but not crispy.  Spread a few spoonfuls of hummus on the wrap.  Top with lettuce and whatever else you want in there.  Roll up your wrap and eat!

Salmon Cakes

After a brief hiatus, I’m back!

 

So, my initial reaction to this recipe was, “Tastes like fish.”  I’d never had salmon cakes before, so I didn’t really know what to expect.  My husband, on the other hand, is apparently more versed in seafood than me.  He said, “It tastes like salmon cakes.”  That was good enough for me!  After I got over them tasting like fish, I craved them and ate all of the leftovers over the next 24 hours except one (trying to spread it out…).  I adapted the recipe from the back of the canned salmon and it was easy!

 

Ingredients:

1- 14.5 oz. can pink salmon (Honey Boy brand)

2 T. liquid from the canned salmon, drain the rest of the liquid

2 c. finely chopped Rice Chex cereal

1/4 c. unsweetened almond milk

2 flax eggs (2 T. golden flaxseed, 6 T. warm water)

1/3 c. finely minced onion

2 tsp dried parsley

1 T. lime or lemon juice

1/4 tsp salt

1/4 tsp dried dill

dash pepper

oil for frying

 

Directions:

Drain off all but 2 T. of liquid from the can of salmon.  Set liquid aside.  Flake the salmon but leave the bones and skin in it (I removed the vertebrae.  It says online that they will dissolve but it just seemed to weird to me as this was my first canned salmon experience.)  Mix flaxseed with water in a small bowl and set aside.  Process Rice Chex cereal in the food processor until you have 2 cups of finely crushed Chex.  Chop onions with a knife and then mince them using the food processor so they will be really small.  Add all ingredients together including the salmon and the 2 T. liquid from the salmon.  Stir until all is combined.  Shape into 11-12 patties about 1/2 to 3/4 inch thick.  Cover the bottom of a frying pan with about 1/4 to 1/2 inch of oil (I used olive oil) and heat on medium/medium high.  I drop one drop in the oil and when it pops it’s ready, but be careful.  I recommend using a splatter shield to protect yourself.  If you have a better method, please share!  When oil is hot, carefully add patties until the bottom of the pan is full.  Do not stack them.  Cook until one side is browned and a little crispy, about 10 minutes give or take.  Carefully flip them and cook until the other side is browned, about 7-10 more minutes.  Remove with a slotted spoon and place onto a paper towel-lined plate.

May be served with sauce.

Sauce recipe:

2 T. mayonnaise (I used Vegenaise)

dash lime juice

dash garlic juice

dash dried dill

 

Original recipe found on the back of the Honey Boy Pink Salmon can.

 

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Salmon Patties before being cooked.