Pepperoni Pizza Crescent Rolls

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.

mr. vittles

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?

Maybe... tomorrow.

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

BBQ Chicken Pizza Bites

Oh my.

Have you ever had to put on a happy face for hours on end and just feel emotionally drained?

I'm sooo there.

Not that all of it was a show.  There was definitely genuine happiness and enjoyment.

But it all sort of runs together after a while. 

And the worst part is, I'm only just getting warmed up for this marathon.

You know, stretching the quads & hammies.  A few arm circles, a quick jog in place.

And I'm already ready to quit.

I... don't even know what to say to you guys right now.

Except maybe - "Eat these."

It will make us both feel better.

BBQ Chicken Pizza Bites

• 1 1/2 C. shredded cooked chicken breast
• 1/3 C. your favorite barbecue sauce (I like Sweet Baby Ray's), or more to your taste
• 1 can Pillsbury pizza dough (in the refrigerated section) or your favorite pizza dough recipe stretched into a rectangle approximately 12x8
• 1/2 to 2/3 C. mozzarella cheese
• olive oil
• garlic powder & Italian seasoning for dusting

Preheat oven to 400 degrees.  Grease a pie pan and set aside.

Roll out pizza dough on lightly floured surface, and pat to flatten evenly (the long sides should be horizontal).  Using a pizza cutter or sharp knife, make 2 slices to create 3 horizontal rows.  Then make 5 slices to create 6 vertical rows (which will make 18 rectangles).* 

Divide chicken and mozzarella evenly between dough rectangles, placing filling in the middle of each & being careful not to overstuff them (otherwise you won't be able to close them).  Once the filling is in, then pull the sides of the dough into the middle, gathering and pinching together to seal it shut into a ball.

Place balls seam side down in greased pan.  When all rolls are in pan, brush tops with about 1 T. of olive oil.  Sprinkle with a little garlic powder & Italian seasoning, if desired.

Cook in pre-heated oven for 15-20 minutes or until tops are golden brown.  Serve plain or with dipping sauce (such as ranch dressing).  Makes 18.

*Note: The original recipe calls for 24 squares but I find that when they're that small it's a little tougher to fill - totally up to you though, that way would make more bites.

Recipe Adapted from Our Best Bites