Honey Bun Cake


Honey Bun Cake

Honey Bun Cake

When my three older kids were little (they range from 30 to 26 now), we were stone broke. I’m talking momma eats the tail of the chicken and says that is enough for her so that there was enough for an extra meal for the kids kind of broke. Needless to say, store bought treats were a rare…well, treat for them. One of the things they loved was when I would spend 75 cents (yes, I’m old enough that that was how much they were) on a box of Little Debbie Honey Buns for them. My son Cameron, now 28, especially loved those and I’d have to hide them from him. Personally, I never liked them. Too sweet, too goopy, too relatively flavorless. Even back then, while I couldn’t afford it, I was an ice cream sort of a gal.

All that said, when I was at the library recently, I took out the book “Blue Ribbon Baking From A Red Neck Kitchen”. I mean, I live in rural Kentucky. How could I resist anything with that title, right? While I didn’t find a million recipes in it that interested me, I just had to tab the one for Honey Bun Cake. Just the name made me think of my kids when they were little, so it was a moral imperative that I make it. 🙂

This is quite a bit better than the Little Debbie ones. It is still really sweet, but it’s a sweet with flavor due to the cinnamon and brown sugar, not just a generic sweetness that overwhelms and gives you a toothache or 9. The cake is moist with a crispy edge and is perfect for the kiddos. It’s also really nice with a cup of coffee. It goes together in like 5 minutes max and that’s if you’re slow. So make this for a nice last day of school snack or a family dessert or maybe even a sweet treat to start the day. I promise; you’ll like it. 😀

You know the drill….

Honey Bun Cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 box yellow cake mix
  • 4 eggs
  • 1 cup sour cream
  • Filling-
  • 1 cup dark brown sugar
  • 1/2 cup chopped pecans (I didn’t use those)
  • 1 tablespoon cinnamon (truthfully, I didn’t measure; just sprinkled it over the brown sugar straight from the jar)
  • Glaze-
  • 3 cups powdered sugar
  • 1/3 cup milk (she called for 1/2 cup but it was REALLY thin with that amount, so it needs cut down a bit)
  • 2 teaspoons vanilla extract
  1. Preheat your oven to 350 degrees and grease and flour a 13X9 inch pan.
  2. In a large bowl, beat together on medium speed the cake mix, eggs, melted butter and sour cream. Beat for about two minutes, until the batter is thick and creamy looking.
  3. Pour about 1/2 of the batter into the prepared pan. Sprinkle with the brown sugar and cinnamon. Carefully dollop and spread the rest of the batter over the top. Do your best to get to the corners, but life will go on if you don’t have every inch covered. it will spread as it bakes.
  4. Bake at 350 for about 40 to 45 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
  5. While the cake is baking, prepare the glaze, which is simply a matter of whisking together the glaze ingredients. Not hard at all 😛
  6. While the cake is still hot, poke holes all over the top. Pour the glaze over the top of the cake, spreading to try to get it down into the holes also.
  7. Let it finish cooling in the pan, then slice and serve.

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Honey Bun Cake

Honey Bun Cake


Cinnamon Sugar Crusted Applesauce Bread

Cinnamon Sugar Crusted Applesauce Bread

Cinnamon Sugar Crusted Applesauce Bread


My youngest child started Kindergarten this year. He also turned six the first of this month. If you’re a parent, you know what it’s like to see your littlest being not so little anymore. You are torn between being so proud of their accomplishments and teary eyed because the last little baby is gone. For me, that’s a definite gone. No more babies here. I’m 50 and at this age, I can’t imagine starting over, no matter how tempting it may be. As it is, when Joshie (also known as “Boo”, “Boo Berry”, Boo-Boo”, “Boo Of Boo-ness”, “Joshie Of Joshie-ness” and “Berry Of Boo-ness”…. hey, what family doesn’t have weird endearments for each other? Quit laughing at us. 😛 ) graduates high school, I’ll be in my 60’s! YIKES!

When Josh started school, one of the first things he “learned” was how to sit in class (a way I don’t agree with by the way because it promotes back pain and bad posture, but that’s neither here nor there right now 😀 ). It’s called “Criss Cross Applesauce”. My older kids are quite a bit older than he is (think mostly grown and married) and I don’t recall them sitting that way or certainly not having what Urban Dictionary calls “the pansy name for sitting cross legged” for it, lol. So now any time I use applesauce in any way, that phrase pops into my head. That is though, preferable to what used to pop into my head- “pork chops and apppppleeesauceeee” from an old Brady Bunch episode. Yes, yes I am old, thankyouverymuch.

On that note, as I totally show my age…. this bread is quite yummy. Very homey, the perfect breakfast bread or after school snack. It’s moist, sweet, but not overly so, with a nice touch of spice. The cinnamon sugar topping as well as the walnuts inside the bread adds a wonderful bit of texture to this to keep it from being one dimensional. This makes 2 loaves, but it’s easily cut in half, though why bother doing so? The loaves aren’t huge and it lasts a fair amount of days wrapped well 🙂

You know the drill… 🙂

Cinnamon Sugar Crusted Applesauce Bread

  • 1 cup unsalted butter, room temp
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 1/2 cups sweetened applesauce (one 24 ounce container)
  • 1 tablespoon vanilla extract
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoons salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup raisins
  • 1 cup chopped toasted walnuts
  • For the topping- 2/3 cup sugar combined with
  • 1 tablespoon cinnamon
  1. Preheat oven to 350 degrees. Spray two 8 inch loaf pans with a flour/oil baking spray; that or grease and flour the pans. In a medium bowl, whisk to combine the flour, baking powder and baking soda, salt and spices.
  2. In a large bowl, cream together the butter and brown sugar for about 4 minutes, scraping the bowl as needed.
  3. Add in the eggs, beating well. Add in the applesauce and vanilla, beating on low speed (this will splatter otherwise) until well combined.
  4. Add in the flour mixture and either on low speed with the mixer or using a sturdy wooden spoon,  combine until mixture is just combined. A few small lumps are fine, just no apparent floury areas. Stir in the raisins and walnuts.
  5. Divide between the two prepared pans. Sprinkle the cinnamon sugar mixture over the top of the loaves, gently pressing down. If you don’t use it all, just store it in a small container. It’s great on toast or even in coffee.
  6. Bake at 350 for about 60 minutes or until a skewer inserted in the middle comes out clean.
  7. Let cool in the pan for ten minutes then carefully invert onto a rack to finish cooling. You WILL lose some of the topping. Just scoop it up and sprinkle it back on the bread.

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Soft, Fresh, Multi Grain Bread

Soft, Fresh Multi Grain Bread

Soft, Fresh Multi Grain Bread

I can just see many of you now. “Ewwwww, she said multi grain! That must mean its healthy and tastes like old cat litter!!” Fine, so maybe I’m transferring my own reaction to hearing the words multi grain. But I know SOME of you are like me. We hear those words and automatically close the page or go look for something made with heavy cream, tons of sugar and chocolate. Again, maybe that’s mainly me. No, no, nooooo, I KNOW others do it.

That said, I DO however like fresh breads. But even I know that ones made with all white flour have little to no nutritional value. They’re just empty (albeit extremely tasty) calories made up of carbs. But oh my, they are delicious. I have tried the store bought whole grain breads and it is nearly impossible t find one that doesn’t taste like cardboard. So I make my own. Until you try it, you can never know how tasty a FRESH loaf of whole grain bread is. Soft, fluffy (no, not as fluffy as white bread but nowhere near as dense as store bought cardboard multi grain bread. The only drawback with this bread is it doesn’t store well. It gets rather crumbly with age. But it rarely lasts long enough around here for that to be a problem. Sliced thin (if cutting for sandwiches, always wait until bread is totally cool before slicing), it makes great sandwiches. Sliced a bit thicker and slathered with butter and jam, this is a fantastic snack or side for a meal. We had it tonight with a yummy creamy turkey dumpling soup. Sooooo good together!

You know the drill… git to cookin’!

With this recipe, make sure to premeasure your grains and have them ready to go. It’s easy to get flustered and forget one or more when using this many different types of grain in one bread.

Multi Grain Bread

  • 3- 3 1/4 cups bread flour
  • 2 teaspoons salt
  • 2 packages dry yeast
  • 1 1/2 cups water
  • 1 cup milk
  • 1/4 cup vegetable or canola oil
  • 1/4 cup molasses
  • 2 cups whole wheat flour
  • 1/2 cup rye flour (you can buy rye flour in fairly small bags and once you try this recipe, believe me, it won’t go to waste)
  • 1/2 cup rolled oats
  • 1/2 cup cornmeal
  • 1/2 cup shelled sunflower seeds or pepitas, your choice
  • 2 tablespoons vital wheat gluten (optional but I recommend it. It helps make a typically dense loaf like this much lighter plus helps it keep better. You can find it with the flours and yeasts at the grocery store)
  • 1/4 cup wheat germ (if you want a touch more sweetness, feel free to use the honey wheat germ)
  1. In the bowl of a stand mixer fitted with the dough hook, combine two cups of the bread flour, the salt and the yeast.
  2. Combine the rye flour, oats, cornmeal, sunflower seeds, vital wheat gluten if using and wheat germ in a small bowl. Set aside.
  3. In a large microwave safe measuring cup, heat the water, milk, oil and molasses to between 120 degrees and 130 degrees.
  4. Add the warmed liquid to the flour mixture in the stand mixer bowl. Beat 2 minutes at low speed.
  5. Add in the combined grain mixture you set aside along with an additional 3/4 cup bread flour. Let the mixer combine and then knead this for about 5 minutes.
  6. Turn the mixer off and feel the dough. It should be just VERY slightly tacky to the touch, but your finger shouldn’t stick to it at all.
  7. Turn the dough out onto a lightly floured counter and knead for just a minute or so. Put into an oiled bowl and turn the dough to make sure all sides get oil on them.
  8. Cover with a clean towel and let rise until doubled in bulk, about 30 to 45 minutes.
  9. When risen, punch down and shape into two loaves. Put them into 2 well greased 9 inch loaf pans and again, let rise until nearly doubled in bulk. While they rise, preheat your oven to 350 degrees.
  10. When risen, bake at 350 degrees until the loaves are golden brown and firm to the touch on top, about 20 to 25 minutes. Turn bread out onto a rack to cool for about one hour. I know, I know, you will end up slicing it while it’s still warm, but I have to at least try to pretend I don’t know this and that I think you’ll leave it to cool.

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Ham, Cheddar And Herb Scones

Ham, Cheddar & Herb Scones

I’m feeding my inner Brit today…and my inner Scot… and my inner whatever other ethnicity likes scones. The thing is, in real life, I have not a drop of Brit or Scot in me as far as I know.  Lots of German, some French, a touch or two of Irish (I think it’s the good at bull**** part of me), some Native American and some African American. I am the quintessential mutt.

I like pretending I’m Scottish though. There is little more fun than going into a store and loudly talking in a Scottish accent. People gawk big time. One would think they had never seen a Scot walking around Wal-mart before. Ok, so maybe they haven’t. An Indian accent is fun too since I’m light haired and extremely light skinned and don’t fit the genetic mold of what one would expect from a person speaking with a thick Indian accent.

Most fun however is Russian. My husband is fluent or close to it in a few languages and we have a habit of going shopping and somewhere, ineveitably, he will begin speaking Russian, usually very loudly and usually pretending to be irate over something silly done by Americans.

I, not knowing a lick of Russian, end up as his straight man, using a thick Russian accent to tell him that he is in America now and to speak English and not act like he just came over from the old country. We are American now and he needs to speak the language! Again, the looks are priceless hehehe.

We don’t have very exciting lives.

And I am fairly sure we need to be institutionalized

But before that happens, I want to share this scone recipe (do you say scone rhyming with cones or scones rhyming with cons? I’m a cones person myself) with you. As much as I love sweet scones, savory ones have a larger portion of my heart and my waistline. This one is chock full of cheddar cheese, diced ham, some garlic, some green onions and some dried dill. These smell amazing as they cook and they taste even better than they smell. There is nothing like a fresh, warm scone drowning in butter… unless it’s a fresh warm scone drowning in butter, served with a cup of tea. My idea of Heaven involves both those things. It also involves   ice cream, whipped cream and Morgan Freeman and Ed Harris hand feeding me peeled grapes but that’s another story.

Ham, Cheddar And Herb Scones

  • 3 cups bread flour
  • 1 tablespoon sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups heavy cream
  • 1 cup diced ham
  • 1 cup shredded sharp cheddar cheese plus more for sprinkling on top
  • 1/2 cup sliced green onions
  • 1 tablespoon dried dill weed
  • 1/4 teaspoon garlic powder
  1. Grease the bottom of a nine or ten inch round cake pan. Preheat oven to 350.
  2. Stir together the flour, salt, baking powder, dill weed and garlic powder.
  3. Make a well in the center and pour in the ham, cheddar cheese and green onions. Mix lightly.
  4. Pour in the cream and using a wooden spoon, stir the dough just until evenly moistened and you have no dry flour left in the bottom of the bowl.
  5. Pat the dough down evenly into the prepared cake pan.
  6. Score them almost all the way through into 8 to ten wedges
  7. Bake at 350 degrees until the top is a nice golden brown and a wooden skewer comes out clean. When done, turn the oven off and sprinkle a little bit (or a lot) more cheese on the top of the scones. Put back in the oven just long enough to melt the cheese.
  8. Turn out of pan onto a wire rack and let cool at least ten minutes before cutting. Cut the scones into wedges using the score marks as your guide.
  9. Serve warm with butter. These can be reheated by nuking for about 20 seconds.

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Playing Favorites

Almond Pecan Praline Bread

Almond Pecan Praline Bread

You know how your parents always said that they didn’t have any favorites among their kids and they loved you all equally? They lied. We ALL play favorites. Not intentionally, not maliciously, but we do it anyway. It’s human nature. With people (your kids or whoever), you can love them all just as MUCH, but there are always people you click with differently..better..on a deeper level somehow. That’s the same reason you end up with a spouse or partner. You…just…click.

It’s no different with foods. Everyone has favorites. Foods or flavors that just click with you. Most of us (the normal ones anyway) love chocolate and will use any excuse to eat it. Others love vanilla anything. Put something with lemon or other citrus in front of yet another person and they will devour it. What’s one of mine? Other than all of the above lol?

Almond. Not so much the actual nut To me, they tend to be rather flavorless and I don’t like the texture, though slivered or sliced and toasted is a whole different story. but no, I mean things flavored with almonds. be it almond extract, almond paste, almond filling, marzipan, whatever, I absolutely love anything with almond flavoring. And I add it to as many things as I can think of that it will go with.

One of almonds favorite places to call home is in my stomach in baked goods. Cookies, yeast breads, coffee cakes, muffins and on and on. It’s yummy in all of them. My favorite way is in a quick bread. We love quick breads here anyway (keep my husband away from my Chocolate Chip Banana Bread or nobody else will get any.) so making one with almond flavoring in it was a natural for me. But I couldn’t leave well enough alone and added some praline pecans to this one.

This is just a basic quick bread. The fun comes from the almond flavoring and the pecans. They totally make this bread. Spread this bread, still slightly warm from the oven, with raspberry, cherry or apricot jam and you will be in heaven. Those fruits are so complementary to almond. This is great for dessert, breakfast, a snack or just cause you’re darn cute and deserve a slice or twelve.

Almond Pecan Praline Bread With An Almond Glaze

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 14 cups sugar
  • 1 1/4 cups vegetable (or canola) oil
  • 1 1/2 cups milk
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 6 ounces praline pecans
  • GLAZE-
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 3 tablespoons milk (more or less as needed to make drizzling consistency)
  1. Grease and flour 5 mini loaf pans. You can also use cooking spray. Preheat oven to 350 degrees.
  2. In a large bowl, mix together all your dry ingredients, except for the pecans
  3. In another bowl or a large measuring cup, combine your wet ingredients.
  4. Make a well in the middle of the dry ingredients and dump in the wet ones.
  5. Mix JUST until combined. As I’ve said before, don’t overbeat quick breads and muffins. You will end up with tough tunneled bread.
  6. Fold in the pecans, then spoon or scoop the batter into the prepared pans.
  7. Bake at 350 until golden brown and a skewer inserted into the middle comes out clean.
  8. Let cool in pans on wire rack for about ten minutes if you plan on then turning them out or just leave them in the pan on the rack until completely cool if giving them away… though I’m not sure why you’d do that.
  9. To make the glaze, just combine everything in a small bowl. Drizzle it over the cooled breads.
  10. Eat. Say Yum!

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Once Upon A Time… (Homemade Caramel Sauce)

Home Made Caramel Sauce (Easier than you think. Honest!)

…I thought candy that came in a bag was the be all and end all of yumminess. I thought that Hershey bars were divine,  Lemon Heads were the best dessert ever (ok, I still love lemon heads. I admit it) and Kraft Caramels were the tastiest thing since…since…since…I dunno what, but I loved them. Mind you, don’t get me wrong. I still think there is a time and a place for all of those things. Hershey Bars are a wonderful late night “I’m reading a book and lazing in bed; leave me alone” treat, Lemon heads are…well…awesome any time of day or night and Kraft Caramels, while I no longer eat them plain, are good in a handful of dessert applications and great for give away on Halloween.

Then as I got more into cooking as I aged, I found a caramel sauce recipe that was simple and to the point. It was brown sugar, butter and cream. it was good and I used it for years.

That said however, there came a time when I wanted to expand my cooking knowledge and I got brave enough to try to make homemade caramels and caramel sauce (I was desperate for a caramel sundae) . I have never looked back since that day. And for those of you thinking “I could never make REAL caramel” I say only this. Yes. You can. If you have an IQ higher than that of the average eggplant (thus excluding my neighbor from this endeavor) and aren’t totally careless when it comes to cooking (you DO need to pay attention or you could end up very badly burned), you can make it. Don’t let “OMG, it’s cooked sugar and I’ve heard it can kill you if it touches you, it’s so hot!” scare you. I repeat…it’s not hard. I’m even going to include a few pictures so you can see what it should look like (approximately) at certain points in the cooking process.

So come on. Go get out a sturdy pot, some water, sugar, butter, vanilla and some heavy cream. That’s it. That’s all you need. No thermometer. No haz-mat suit. No extra fire insurance. Another reason you need to make this beyond it’s wonderful to eat straight off of the spoon? Because we will be using this later in some pretty darn awesome recipes. So shoo… go, young grasshopper and get sugar.

This makes 2 pint jars of sauce. Go ahead and make the full batch. I promise you; it will get used. And it will keep stored in the fridge for about 3 months.

Home Made Caramel Sauce

  • 2 cups water
  • 3 tablespoons corn syrup
  • 4 cups sugar
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  1. Pour the water and corn syrup into a large heavy bottomed pot. Yeah, that one you use to boil pasta in will do. When the cream is added to this, it is going to bubble furiously. You need a LARGE pot. I can not stress that enough.
  2. Pour the sugar into the middle of the pan, trying not to let it touch the sides any more than necessary.  Don’t stir it. No really. Don’t.
  3. Heat on medium high until the sugar has dissolved then turn the heat to high. You’re going to cook the sugar water mixture until it turns a wonderful shade of golden brown. It will take somewhere around 25 to 30 minutes. Also, it smells like toasting marshmallows as it cooks. Pretty yummy smelling lol.

    Sugar/water at 16 minutes cook time

  4. Again, as this cooks, don’t stir. It can cause sugar crystals to form/get into the mixture and leave you with a grainy end product.
  5. Meanwhile, while this cooks, combine your cream, vanilla and butter in a large measuring cup or spouted bowl.
  6. Heat in the microwave until it is hot but not boiling (the butter should be leaving a nice film on top but shouldn’t be fully melted). Set on the counter within reach of the pot.

    sugar/water at 23 minutes. Almost ready to add cream

  7. When mixture is golden brown, whisk in the cream mixture. It is going to bubble and sputter and scare the crap out of you. Even after having done this many times, it still makes my heart race when I add the cream cause of the reaction of the cream in the sugar. Just continue to slowly pour and whisk (if you have someone who can pour while you whisk, even better.

    Caramel sauce after the cream has been added. This is bubbling like it wants to escape the pot 😛

  8. Boil for about 2 minutes more. It will seem thin, but will thicken up appreciably when cold. Don’t keep cooking or you will end up with caramels, not caramel sauce. Not that this is a bad thing. If by chance you do (you’ll know if you go to get some out of the fridge and it’s solid instead of just very thick) you have 2 choices. You can just heat it every time you need to use it or you can heat it once, pour it into a heavily buttered 9 inch square pan, let it become about half firm in the fridge, cut it, then finish cooling it. Then you have some completely delicious caramels that you can eat as is, dip in chocolate, whatever.
  9. Let mixture come to room temp in the pan, then pour into jars and store in the fridge. I use pint canning jars.
  10. This is amazing on vanilla ice cream, in yogurt, over berries, in recipes calling for store caramel sauce or just off a spoon as a treat. Try it once; see how easy this is. You will never buy that unnamed brand of caramel sauce again.

    Really; it was an accident that so much got left in the pot. But then I couldn’t waste it now could I?




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You Say Pizza I say…Well… I Also Say Pizza. Sorry.

Growing up in Chicago I learned to love pizza. Contrary to popular legend (and silly TV travel and food shows that keep the myth alive) not all of Chicago pizzas are deep dish. Deep dish has its place sure, but ya know what? I didn’t have deep dish pizza until I was an adult. All the pizza I had as a kid growing up on “Da Sout’ Side” was thin crust and cut in squares not wedges thankyouverykindly. To this day, it’s how I prefer my pizza. On that note, tell me/us about YOUR favorite pizza. What kind of crust, what toppings? My favorite is a thin crust with sausage, mushrooms and extra cheese. Preferably from Artese pizza in Chicago… which I haven’t had since I was about 15 *sobs*. These days I settle for chain pizza because the rural part of Kentucky isn’t exactly a hot spot for good pizza. We also make it home made. My hubby is the pizza king around here when it comes to traditional. I’m the one who likes to shake things up and do it differently. Gee… imagine that. ME? Not doing things the normal way? Nahhhhhhhhh.

One thing I’ve been making for years is what we call pizza bread. Basically, it’s what they call Stromboli or Calzone (both different but similar enough that I feel no guilt using the names more or less interchangeably. Doubt the pizza police are gonna get me 😛 ) but…not. Calzones are usually a half moon shape and strombolis are usually rolled. Mine is neither. It’s one big huge…well… stuffed pizza.  But I cheat by using frozen bread dough. This IS me after all. You know I try to bring you things that are tasty, usually quite bad for you hehehe but as easily done as possible. No exception here.

This is cheesy and gooey and meaty and saucy and…ok, so obviously it has all the flavor levels of pizza.  Suffice it to say that it’s yummy. This is great for a light meal with salad or cut into strips for snacks while watching  TV or hidden somewhere where nobody else can find it and heated up when you’re alone…


I have specific filling ingredients listed here but you can sub your favorites. Just be careful not to overstuff. No matter how well you think you have it sealed, put too much sauce, too much cheese or too much filling in it and it WILL break open and make a mess.

Stuffed Pizza Bread

  1. 2 loaves frozen bread dough, thawed (lay it out on foil, lightly grease it & leave till thawed)
  2. 1/2 cup pizza sauce (spaghetti sauce works fine too)
  3. 1/2 cup Tyson Italian Sausage crumbles
  4. 4 ounces (about 10 thin slices) hard salami
  5. 4 ounces Canadian bacon
  6. 12 ounces shredded mozzarella or provolone cheese
  7. 1/2 to 2/3 cup shaved Parmesan cheese
  8. 1 large beaten egg for egg wash
  9. 1/3 cup shredded mozzarella, provolone or “pizza” cheese
  10. Basil Oil for drizzling and extra sauce for dipping if desired
  • Preheat oven to 350 degrees.
  • On a lightly floured board (or counter like I do 😛 ) roll one loaf of the thawed dough out to about 8×11 or the approximate size of a sheet of copy paper.
  • Transfer to a large greased cookie sheet.
  • Layer the dough with the pizza sauce and toppings.
  • Roll out other loaf to about one inch larger in diameter than you did the other.
  • Brush beaten egg all around the edges of the filled loaf.
  • Carefully drape other loaf on top and seal edges with your fingers. Fold under if necessary.
  • Brush top of stuffed pizza thingamajigger with beaten egg then sprinkle with shaved Parmesan. Drizzle with basil oil.
  • Bake at 350 until golden brown, about 30 minutes.
  • Let rest for about 15 minutes before cutting or you’ll just have cheese everywhere. Sounds yummy yes, but rather unfair to the poor sods who get the middle of the loaf with no cheese in it 😛