Sometimes I think people who know me think I’m all about spending hours and hours in the kitchen mixing up complicated recipes and concoctions. While they’re right about the hours and hours part, they overlook the fact that I’m just as likely to crank out a two ingredient quickie as I am to make something complex. For me, it’s all about the work to reward ratio.
For example, I rarely make cakes from scratch. Why? Because they don’t usually taste much better than boxed mixes. I’m sorry, but it’s the truth. It’s nearly impossible to make a cake as light and fluffy as a boxed mix using 100% from scratch ingredients. So I don’t bother.
Frosting? That’s another story. Canned frosting is blah. Homemade frosting can be jaw droppingly awesome. Thus…I’m happy to invest the time in making the frosting.
For me, it’s not about making everything from scratch. It’s about experimenting to find out what tastes the best and then making it that way.
This recipe is a perfect example.
Mr W and I were enjoying a kid free weekend and decided at the last minute that it’d be a great chance to hang out and play some games with friends. We sent out a last minute invite and about a dozen friends confirmed that they were headed our way for a night of games and fun. At that point, I had about five batches of homemade ice cream in the freezer, but I wanted to have something slightly more hearty to offer them. So I put together a quick fruit tray and a veggie tray from what was in the crisper and hopped online to see what else I could knock out.
That’s when I found this great little recipe. Simple to make and using ingredients a lot of people keep on hand anyway. Try it as is, or swap out the pepperoni for deli ham matched with cheddar for a tasty alternative.
Easy Pepperoni Bite Recipe
(From The Gunny Sack)
- 4 cans refrigerated buttermilk biscuit dough (the small tubes, not the big ones)
- a bag of pepperoni
- a block of mozzerella cheese (or string cheese)
- 1 egg
- Marinara Sauce (for dipping)
Flatten out a biscuit, place a piece of pepperoni in the center, top with a 1″ cube of cheese and another piece of pepperoni, then pull the sides of the biscuit up and around, sealing the dough in the center. Flip the biscuit upside down on a greased cookie sheet and brush with a beaten egg. I sprinkled it with a little bit of Italian seasoning meant to be mixed with olive oil for dipping bread.
Bake at 425 for 15-20 minutes.
These were an absolute hit. In fact, I made them again the next week for the kids. That time I made half with pepperoni and half with ham. I decided I like the ham better, but everyone else liked both. They freeze great and reheat in the microwave in under 30 seconds.