I know it's been over a week since my last post, but Mr. Vittles and I have been busy vacationing on the beautiful island of Aruba!
We left Saturday morning after Thanksgiving, and returned on Friday night, spending a total of 6 nights with our friends Vanessa and Eric.
eric & vanessa
Vanessa's parents own a (gorgeous) condo down there, and they were kind enough to invite us to stay in the spare bedroom.
And to top it all off, my dad & stepmom were also vacationing there over the same week - just a block away from us! We even got to see Dan's cousin from Ohio, whose vacation ended the day after ours started.
So in other words... it was a fiesta.
This was our first true vacation since our honeymoon over 2 years ago, so it was nice to get away from work and just relax.
mr. vittles and me
We did a little bit of sightseeing...
me & vanessa at bushiribana gold mill ruins
...but mostly spent our days basking in the sun and our nights stuffing our bellies with delicious food.
my dad & me
And... we might have thrown in a few cocktails for good measure.
vanessa, me, and my stepmom at shon gecko
Needless to say - it was fabulous.
But I feel like I gained about 10 pounds. Maybe I'll go on a diet?
Because today, it's time for cheesy, buttery pepperoni rolls.
They're my offering to the football gods, in the hopes that my NY Giants can somehow find a way to beat the (unbeatable?) Green Bay Packers this afternoon.
Pepperoni Pizza Crescent Rolls
- 1 8-oz. can crescent rolls
- 1/2 C. tomato or pizza sauce
- 2 T. freshly grated parmesan cheese
- 1 C. grated mozzarella cheese
- 12 slices pepperoni
- Italian seasoning, for sprinkling (optional)
Preheat oven to 350 degrees. Grease a baking sheet or line with foil, and set aside.
Remove crescent rolls from packaging, and divide into 2 rectangles - the tube should split in half. Unroll each rectangle onto counter or work surface, and firmly press perforations together. (You don't want your filling falling out between the cracks!)
Spread 1/4 C. sauce evenly on each of the rectangles. Sprinkle each rectangle with 1 T. parmesan cheese, and 1/2 C. mozzarella. Top each with 6 slices of pepperoni.
Then, with the short side of the rectangle facing you, carefully but tightly roll up each rectangle into a tube. You will have two tubes.
Cut one tube in half, and then cut each of the halves in half again so you end up with 4 slices of the tube. Carefully place each slice, cut sides down, onto prepared baking sheet. Repeat with remaining tube to make 8 slices total. If any of them start to unroll, tighten them up on the baking sheet.
Bake in preheated oven for 12-15 minutes until puffed & golden. Let cool briefly on sheet, then sprinkle with seasoning if desired. Serve immediately.
Original Recipe, Inspired by What About Pie