I’ve said many, many times on this blog that I’m just a mom who bakes to relieve stress and cooks because her family insists on eating. I post my recipes because people asked for them. I also acknowledge, begrudgingly, that I may have needed to give my personal friends a break from all the food pics I had been posting to my personal FB page. (For more on how this blog came about, read Can I Blog?, What's in a Name?, Eye of the Storm, and I Used to Mow the Lawn.)
Honestly, this is my take on experts: they are truly in the eye of the beholder. We each get to choose who we emulate, who we learn from, what we read and what we choose to take away from what we’ve read. It’s not up to one person, it’s up to us all.
I really don’t believe that not being considered an expert is an insult. There are many levels in anything we try to do, and I’d say that I’m somewhere on that ladder, holding on for dear life and working on taking that next step up. Just for fun, let’s see where I stand:
*I suppose real foodies don’t have to go through their pile of chopped vegetables to pick out their fingernails.
*I’ve never once watched a cooking show where they turn the upper oven on and put the food in the lower oven. Turns out that even if you do remember to set the timer the cookies aren’t ready when it goes off.
*I use cheats and short cuts every chance I get. They have to work in the recipe and suit our tastes, but I have no problem with them. Like this recipe that starts with frozen bread dough:
Pepperoni Pull Apart Bread
*I’m fairly sure most bakers aren’t in a well-documented, publicly admitted long-term war with yeast in which yeast wins each battle. Well, except one. I won one. Got a picture too, in case I need to prove it. It’s the last picture in this post where I talk about why I only make Quick Breads.
*“Expert” is rarely a word used to describe someone who has no idea what all of those blade attachments for their food processor do. I haven’t thrown them out though, so if anyone ever enlightens me, I’ve got them.
*I’m guessing that most people who would be considered experts know the name of all their cooking utensils. I’ve been known to call one of mine “that scraper doohickey”.
I may be no expert, but I get points for trying, right?
Pepperoni Pull Apart Bread
18 Frozen roll dough balls (I use ½ package of Rhodes dinner rolls)
36 Pepperoni slices
Approximately 1 cup shredded mozzarella
1 stick butter
1 tsp garlic powder
1 TBSP grated parmesan
NOTE: Because this takes about 6 hours to rise, I prep this in the morning when making to serve with dinner.
*Put a sheet of heavy foil in your oven. Leave oven turned off.
*Defrost 18 of the rolls until just barely defrosted and still cold. Don’t let them rise or warm to room temperature. Cut each roll in half.
*Grease a bundt pan.
*Melt the stick of butter with the garlic powder and grated parmesan cheese.
*Take each roll half, flatten in your hand, put a pinch of shredded mozzarella and a pepperoni slice in the center and close the roll around the ingredients inside until the cheese and pepperoni are completely enclosed inside.
*Roll each of the bread balls in the butter mixture. Try to get some of the garlic powder and parmesan onto each of the bread balls. Place them evenly all around the bottom of the greased bundt pan.
*Spoon whatever is left of the butter mixture over the top of the rolls.
*Wet a towel (can use a paper towel) with hot water and wring the water out so you’re left with a damp, warm towel. Place over the top of the bundt pan but not down inside, you don’t want it to touch the rolls.
*Put the towel covered pan into the oven onto the heavy foil. Allow to rise for approximately 6 hours.
*Once risen (it will be close to the top of the bundt pan), take towel out of the oven. Leave the pan in the oven and turn on to 350 degrees. Bake for 30 minutes, then check and put a piece of foil over the top of the pan if the rolls are starting to get too brown. Bake another 10 minutes.
*Remove pan from oven. Let sit 5 minutes. Gently loosen the rolls around the pan, put a plate over the top and, holding the plate onto the top of the bundt pan, turn the entire thing over so the rolls come out onto the plate.
NOTE: This can be served with my Homemade Marinara