Giant Pizza Rolls

 

I just realized I've never shared our pizza roll recipe. We've shared our Samosa Roll Ups (Recipe HERE), which are delicious BUT these pizza rolls might be even more tasty. 

You could fill the dough with pretty much anything you like AND make them any size you like. 

We recommend your favorite pizza toppings and making them giant. 

Because, what's better than pizza rolls? 

GIANT pizza rolls. 

Perfect for after school snacks, lazy dinners, and everything in between.

Giant Pizza Rolls

Ingredients

Dough

Dough Recipe - HERE - leave out vanilla

Toppings
1 - 2 cups Pizza Sauce (link HERE)

1/2 cup parmesan cheese, shredded

1 - 2 cups mozza cheese, shredded (or pizza blend)

pepperoni slices

salami slices

1/2 cup (or more) diced onion

1/2 cup (or more) diced peppers

Optional Garnish

pizza sauce

parmesan

parsley

Directions

Prepare dough as per original link above. Remember to LEAVE OUT THE VANILLA.

Follow instructions up to the point where you roll out the dough to a 12 X17 rectangle.

Instead of topping with a sweet filling you will now top with pizza toppings. 

Spread the pizza sauce on first. Thick enough to cover the dough but not so thick that it will all leak out when you roll it up. Then layer on toppings, then cheese. Leave about 1/2 an inch border clear so it is easier to roll up and seal.

NOTE - You can use the ingredients in our list or use your own favorites. 

Roll up, jelly roll style, and pinch edges firmly to seal. Cut into 6 rolls, 2 inches wide. 

Place on cookie sheet lined with parchment paper, cover with a tea towel, and let rise somewhere warm for an hour. 

When they have completed their second rise, preheat oven to 350. Remove tea towel and bake for 15 minutes, rotate pan, and bake for 15 minutes more. 

Buns are done with tops are golden brown and internal temperature is 190F.

I then top with a little more pizza sauce and a sprinkle of cheese and parsley to serve. 

Don't worry if your buns get a little gooey because sauce leaked out. They will still taste amazing. TIP - Don't over fill the dough before rolling it as it will be difficult to work with and your buns may not roll properly. 

These freeze very well and can just be popped in the microwave to warm up. If you are not freezing them they are best eaten the day they are made (maybe the next day for breakfast but do keep them in the fridge!). 

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Biscoff Bark

 

Biscoff spread and cookies are something we don't use a lot of around our house. Honestly, I just never think about them as an ingredient that often. They are delicious though and deserve more recognition as a great treat. We made this Biscoff Bark at work and now I am addicted to it. You can make a batch fairly quickly and easily - which can be a problem if you like it as much as I do. It does make the perfect gift for friends and family (and for bake sales) so if you can't stop eating it you can always share the love!

Biscoff Bark

Ingredients

28 - 31 Biscoff Cookies (link HERE)

1/2 cup butter

1/2 cup brown sugar

1/2 cup Biscoff spread (link HERE)

1 cup white chocolate chips

sea salt

Directions

Preheat oven to 350.

Lay the Biscoff cookies onto a cookie sheet lined with parchment paper.

Cook butter and brown sugar in a sauce pan over medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Remove from heat and drizzle evenly over the cookies. Spread with a spatula. 

Bake in 350 oven for 5 - 8 minutes, until bubbly. 

Remove from heat. Place Biscoff spread into a microwave safe bowl. Heat in 30 second increments, stirring in between, until Biscoff is pourable. Drizzle over the cookies and caramel. 

Immediately sprinkle with the white chocolate chips. Let sit for 2 - 3 minutes so the chips can soften. If need be, you can pop it back into the oven for 1 - 2 minutes. 

Spread with a spatula. You do not need to make it perfect. If there are swirls, then even better. 

*Optional - at this stage, before everything cools and hardens, you can sprinkle with a few Biscoff crumbles, if desired.

Let cool completely. 

Break bark into pieces with your hands. 

Layers of deliciousness !!

Place in a container with a lid OR into baggies.

Biscoff Bark will last a few days on the counter or can be frozen. 

There are so many options with this - chocolate chips instead of white chocolate, saltine crackers instead of Biscoff cookies, sprinkle with candy cane bits or even mini M&Ms. A great addition to your Holiday Cookie roster.

If you want more caramel then you can double the butter and brown sugar - BUT - it is very sweet as written above. I recommend trying it as written here before making any changes. 

Nordic Half Sheet Cookie Sheet - Link HERE

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Dill Pickle Salsa

 

Sue is way more of a pickle person than I am. I don't hate pickles but they definitely are not my favorite. I will make an exception for this salsa though. #NewFavorite

We were sent a few samples of product from The Spice Age company (Canadian, yay!) and we decided to make something with their Dill Pickle Party Popcorn Seasoning. 

You can check out The Spice Age on their website HERE. 

Dill pickle salsa might seem a little strange at first but pairs well with different meats. We enjoyed eating it straight from the bowl with tortilla chips! 

Dill Pickle Salsa

Ingredients

1 cup garlic dill pickles, finely diced (link HERE)

1 small tomato, seeded, finely diced

1 cup cucumber, seeded, finely diced

1/2 cup red onion, finely diced

1 jalapeno, seeded, finely diced

2 cloves garlic, minced

1/4 cup pickle brine (from the pickle jar)

1 Tbsp fresh dill (1 tsp dry)

1 Tbsp The Spice Age Dill Pickle Party Popcorn Seasoning

Directions

Stir together pickles, tomato, cucumber, red onion, jalapeno, garlic. Add in pickle brine, dill, and popcorn seasoning. (*Note, if you don't have the popcorn seasoning you can just leave it out)

Chill in fridge until ready to use. 

Serve with nacho chips or as a condiment with hot dogs and burgers. 

This salsa only takes a little bit of prep but adds a whole lot of flavor to your meal. Save this recipe for all those family get togethers and BBQs in the summer! 

You won't regret it!

Ultimate Snack Bowl - link HERE 

We are members of the Amazon Affiliate Program and, as such, receive compensation for any purchases made through links on our blog. We were not compensated for this post by The Spice Age company but did receive free samples. Thank you for your support!

Yorkshire Pudding Burrito (Aka Handheld Roast Beef Dinner)

 

Okay. Before anyone wants to complain about it "not being a burrito". 

We know.

We know it's a Yorkshire pudding that is just wrapped up. 

The thing is...it just sounds more intriguing... and fun...

Basically you are making a giant yorkie, filling it with a roast beef dinner, rolling it up and eating it with your hands. 

Is it messy? Yes. 

Is it complicated? No.

Is it delicious? Yes.

Should you try it at least once in your life? Yes. Definitely. 

Also, this is a fabulous way to use up leftovers as it would work for a turkey dinner as well! Just sayin'

The recipe here is for one giant Yorkshire pudding burrito. You will need to double or triple it if you want 2 or 3. One is massive btw, and would easily serve two people. 

Links to purchase pans to make these if you are interested are at the bottom of this post!

Yorkshire Pudding Burrito

Aka Hand Held Roast Beef Dinner

Ingredients

Yorkshire Pudding

3/4 cup flour

1/2 tsp salt

sprinkle of pepper

3 eggs

3/4 cup milk

1/2 cup (scant) oil (for pan)

Filling

1/2 to 1 cup of mashed potatoes

1/2 to 1 cup chopped, cooked roast beef

1/2 to 1 cup cooked peas and carrots

1/2 to 1 cup gravy

Directions

Prepare Yorkshire pudding - Stir together flour, salt & pepper. In a separate bowl, whisk together eggs and milk. Whisk dry ingredients into the wet ingredients until just mixed. Let sit in the fridge for an hour, up to overnight. When ready to cook: preheat oven to 450. Fill a 9" baking pan with the scant 1/2 cup of oil and let heat in the oven until oil is smoking. 

Carefully remove the pan from the oven and pour in the batter. Immediately return to the oven, turn heat down to 425, and let cook for approximately 20 minutes - until puffed, dry looking, and deep golden brown. DO NOT open the oven to peek during the cooking process. Cold air hitting the yorkies can cause them to fall if they are not done. 

The edges may go quite dark but that's okay - you want the center to be cooked through. 

Let the yorkies sit while you heat up your fillings. 

I cooked my fillings ahead of time and then just reheated them when we were ready to eat. You can, of course, make everything and have it sitting on the stove while you cook the Yorkshire puddings. You don't have to make them ahead of time - I just prefer to do so for ease of clean up. 

Place a pudding on a serving plate and fill with the mashed potatoes, veggies, and beef.

About 1/2 cup to 1 cup of each should be plenty. FYI - we learned that we probably should have spread the potatoes on the bottom AND THEN topped with beef and veggies as the potatoes would have helped keep everything sturdier in the wrap. Not necessary but just a tip for you to keep in mind!! 

Then top with a generous amount of gravy - about 1/2 cup to 1 cup. 

Now, you could stop here and just enjoy this amazing roast beef dinner in a giant yorkie. We served it to our mom like this and she was thrilled. She had never seen a Yorkshire pudding that big so she loved it! 

You COULD... but you should probably try the burrito version.

Who doesn't want to have a hand held roast beef dinner? Crazy people, that's who.

Lay a piece of parchment paper (or paper towel) that is bigger than the yorkie down on a flat surface. Place the Yorkshire pudding on the paper and gently fold the sides together, overlapping one another. Wrap the paper around the wrap to help hold it together. 

Don't fill your pudding too full or you won't be able to wrap it up.

FYI - it's messy, the gravy is going to drip. This makes it taste better. 

#science

I have to say; after food blogging for over 16 years there aren't a lot of recipes or food trends that get me excited. When I saw a version of this on Instagram I knew I wanted to try it. 

I love Yorkshire puddings so taking them from a small dinner accompaniment to make them the star of the show.... I was sold. This is so much fun. Oh, and yes, delicious. 

I hope you try it! Use up your leftovers OR make a special dinner so you can do it. You won't regret it! 

*Reminder - the recipe, as written, is for one giant wrap. You will need to double or triple it to make 2 or 3. Filling amounts are estimated and you can put in less or more as per your preference*

Need a pan to try this in? Try this one - 9" pan LINK , you can also use a cast iron pan link this one - 9" cast iron LINK

*We are members of the Amazon Affiliate Program and, as such, receive a small commission if you buy products using links we share. Thank you for your support*

Cool Things For Your Car

 

**We are members of the Amazon Affiliate Program. As such, if you shop using one of the links we provide, we will receive a small commission. Thank you for your support!**

My partner has two big dogs that like to think the front seat is for them. This barrier helps keep them in the back so the front seats don't get covered in fur!

Link for the barrier is HERE. 

This trunk liner works great for pets, but also if you are hauling things for the yard or garden, or even tires or things that would mess up your trunk. Slips on is a couple of minutes and keeps your car nice and clean! 

Link to the trunk liner is HERE

I have always carried one of these safety tools in my console. It's a seat belt cutter and window hammer if you are ever trapped in your vehicle. These are a great gift idea for your kids or partner. 

Link to the seat belt cutter is HERE 

Seat covers are always a good idea! Protect your seats from stains from kids, pets, or everyday wear and tear. This set is a universal fit and comes in a few color choices. 

Link to waterproof seat covers HERE.

A great tool to have in the trunk at all times. A jump starter and air compressor. Help to jump start your car or inflate the tires. More information on specifics is available by clicking the link. Great gift idea for your partner or kids to help keep them safely on the road. 

Link to jump starter HERE 

Super handy little car accessory to give you a bit more space in the car and help keep you organized. Slips on to your visor and holds lots of things that would otherwise clutter up your console. 

Link to visor organizer HERE. 

I love these air fresheners! They aren't that strong but they do work to cancel any pet smells or musty smell that may linger in the car. 

Link to air fresheners HERE.

If you haven't tried car cleaning gel, give this one a try. Easier than trying to use a tiny brush or cloth. Also works on keyboards! 

Link to cleaning gel HERE. 

Our parents were firm believers that every car should have an emergency roadside kit. This one comes pretty well equipped and fits nicely in the trunk. 

Link to roadside kit HERE

Along the same lines as a roadside emergency kit, is a first aid kit. This one is compact and great for at home, in the car, and for camping. Full of helpful medical supplies that may come in handy in an emergency. 

Link to first aid kit HERE. 

And, lastly, just because it's ridiculously cute...

Everyone needs a crocheted swinging frog ornament for their mirror.  

Link to frog HERE. 

Click the links provided for more information on the products. 

Cucumber Prawn Bites

 

I didn't end up taking very many photos of this recipe because it was one of those "What do I have in the fridge" recipes. I needed an easy, quick appetizer for a small dinner party but didn't want to go shopping. I had prawns in the freezer and cucumbers and cream cheese in the fridge and ended up creating a pretty darned tasty snack. 

Sometimes those last minute, throw together recipes end up being the best! This only takes about 15 - 20 minutes to make and can sit in the fridge until ready to serve. 

Cucumber Prawn Bites

Ingredients

1 English Cucumber, sliced into rounds

30 small or medium prawns, cooked 

Cream Cheese Layer

4 oz cream cheese

2 Tbsp soy sauce (link)

pinch black pepper (link)

Gochujang Mayo

2 Tbsp gochujang paste (link)

1 Tbsp rice vinegar (link)

1 Tbsp honey (or maple syrup or sugar)

1 tsp soy sauce (link)

1 tsp sesame oil

1/4 tsp garlic powder (link)

1/4 to 1/2 cup of mayo

Optional

sesame seeds

green onions, finely diced

Directions

Slice cucumbers and place on paper towel to dry some of the moisture.

Do the same with the prawns.

Prepare the cream cheese layer by beating together the cream cheese, soy sauce, and pepper. 

Prepare the gochujang mayo by whisking together gochujang paste, rice vinegar, sweetener, soy sauce, sesame oil, garlic powder, and mayo. Start with 1/4 cup of mayo and add a little at a time until your desired thickness is reached. 

Place cucumber slices on serving tray. Top with 1 - 2 tsps of the cream cheese. Press a prawn on top. Drizzle with 1 - 2 tsp of the gochujang mayo.  

Garnish with sesame seeds or green onions (or both). 

These can be served immediately or chilled, covered, in the fridge until ready to serve. 

Recipe, as written, will make about 30 bites. It depends on how thick you cut the cucumber, etc... but it does make quite a few. I love that these are keto/low carb friendly as well. 

I ate the leftovers the next day and they were still good. I wouldn't keep them much longer than a day though - the cucumber starts to get a little slimy. 

I didn't have green onions but when I make them again I will be sure to pick some up. I think the green on top would make them look even prettier/tastier. 

FYI - the gochujang is fairly spicy so if you don't like too much spice maybe try one tablespoon at first and go from there. 

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