Guest Post Recipe: Pizza Rolls

Hey, all! My name is Alisha and I blog (inconsistently) at my blog All About Us, I also take pictures and post them at Alisha Hunsaker Photography. Feel free to check me out ;)

Today I am going to share with you a recipe that I LOVE. I seriously make this for anyone I have over for dinner and it is always a hit. 

I start out by using an Amish white bread recipe that Ashley shared with me a while back. Luckily it works for more than great bread! You can find the whole recipe HERE. 

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• To start out, you need to make the dough. If you don't have time for this, you can use a pre-made dough like Rhodes or Pilsbury. But trust me, you won't regret the home-made. 

Amish White Bread:

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2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

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• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down and knead for a few minutes. Depending how much you want to make, you can split the dough in two, use one portion for the pizza rolls and the other for bread, cinnamon rolls, etc. 

Roll out your dough into a large rectangle. Like so:

1 small pkg. pepperoni chopped

3 c. shredded Mozzarella cheese

1/2 tsp Italian Seasoning

1/4 tsp black pepper

Combine pepperoni, mozzarella cheese, pepper, and Italian Seasoning. Spread mixture over dough and add toppings.

Roll up tightly like you would cinnamon rolls, pinch ends.

Cut into 2 inch slices (I use floss for easier cutting) and place on baking sheet.

Let rise for 30 minutes.

Bake at 350 for an additional 30 minutes.

Serve with warm pizza sauce for dipping. 

They are really delicious! 

I hope you enjoy!

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Thanks Alisha, for sharing this DELICIOUS recipe with us!! 

They are so YUMMY, my husband routinely asks when she is making them for us again!

P.S. I am SO lucky to have such a great and talented bestie!!

Guest Post Recipe: Coconut Chicken Salad

I am SO excited to share a special guest post with you guys today!! We started our blogs about the same time, and I think hers is really great!! 

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Hello!  I am from The Forward Home where we take new and old ideas to create a new modern Forward Home!  I love Ashley’s blog and am so excited to be here!  I love healthy tasty meals so here is one of our families all time favorites! 

 

Coconut Chicken Salad

398 calories per serving

Serves 4 people 

 

 

Qty   Measure     Ingredient

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Chicken 

6       (about        12 oz) chicken tenderloins

(I use 2-3 chicken breasts and cut then to tenderloin size)

6       tbsp   shredded coconut

1/4    cup   panko crumbs

2       tbsp   crushed cornflake crumbs

2      large egg whites

         a pinch of salt

         crisco cooking spray 

6       cups  baby spinach 

1       large tomato, sliced

1       small cucumber, sliced

                 

Vinaigrette

1       tbsp   oil

1       tbsp   honey

1       tbsp   white vinegar (balsamic would work too)

2       tsp     dijon mustard

 

 

Instructions: 

1.  Preheat oven to 375°.

2.  Combine coconut flakes, panko crumbs, cornflake crumbs and salt in a bowl. Put egg whites in another smaller bowl.

3.  Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture (I press the crumb mixture into the chicken a little so it will stick well). 

4.  Place chicken on a cookie sheet lined with tin foil for less mess. Lightly spray with crisp cooking spray and bake for 20-30 minutes turning halfway, or until chicken is cooked through (time depends on thickness of chicken, the chicken pictured was cooked about 24 minutes).

 

5.  Place 2 cups baby greens on each plate, layer with cucumber, and tomatoes. Top with warm chicken.

 

6.  Combine all vinaigrette ingredients into a microwavable small bowl or glass, microwave for 10-20 seconds to slightly melt the honey.  Whisk together and pour over ready to eat salad.

 

ENJOY!

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Looks SO yummy!! I can't wait to try it!! Until next time, stop on over and check out Stephanie at  The Forward Home!!