Pizza Bites

This recipe has been on my list for a long time now. Today was a great day to try it because I had all of the ingredients sitting in the fridge – bits of mozzarella, already opened pepperoni and only one 18 ounce ball of dough (left over from calzone night). M was away golfing, so I decided to treat the kids and I to a fun dinner. How cute are these? And they’re so easy to put together. I divided my dough ball into 18 equal pieces, cut up cubes of mozzarella and cut my giant slices of pepperoni into thirds. These little bites would also make a perfect party appetizer.

Verdict: These were so yummy – the kids loved them too. The only problem is that 18 isn’t enough for the four of us, but lucky for them I wasn’t super hungry. Next time I’d double the amount, or make sure we eat a salad along with this. These will be in our rotation for sure, and I know that these would be well received at any party.

Pizza Bites – adapted from Annie’s Eats

  • 1 -18 ounce ball of dough, divided into 1 ounce pieces
  • 4 ounces mozzarella, cubed into 18 pieces
  • 6 large slices of pepperoni, cut into thirds
Topping –
  • Parmesan, Pecorino Romano
  • Pizza seasoning or oregano
  • olive oil
Directions –
1. Preheat oven to 400 degrees. Lightly oil a pie dish with olive oil. For easy clean-up I use plastic wrap to cover my work surface 🙂
Flatten a piece of dough with the palm of your hand, place a slice of pepperoni and a cube of mozzarella cheese on top of the dough. Pull the dough around the filling and pinch closed. Place the ball seam-side down into the pie dish. Repeat with remaining dough pieces.
2. Lightly brush the tops with olive oil, sprinkle with pizza seasoning and cheese. Bake for 20 to 25 minutes or until golden brown. Serve with pizza or marinara sauce if desired.
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Shredded Pork Tacos

This pork couldn’t be easier to prepare and it’s so flavorful. I love crock pots for this reason – set it and forget it. I haven’t made this recipe in at least a year and a half, but pork shoulder was only $1.77  a pound at Downtown Produce – dirt cheap! I love a good deal 🙂
I seasoned this the night before, wrapped it in plastic wrap and let it chill out overnight. I started it pretty early in the morning so it could cook for at least 8 hours, and shredded it with two forks once it was done. After cooking, I took out about 2 cups of the liquid just to make serving this less messy.
Verdict: So good – tender and flavorful. I served this with my taco/burrito go to “orange” rice and fresh pico de gallo. The leftovers will be even better and this makes a ton. Thanks for reading, enjoy!
Pulled Pork Tacos – adapted from feasting.in
  • pork shoulder roast (mine was almost 3 pounds)
  • 4 tbsp. paprika (I used half smoked, half sweet)
  • 2 tbsp. black pepper
  • 2 tbsp. salt
  • 2 tbsp. chili powder
  • 2 tbsp. cumin
  • 2 tbsp. brown sugar
  • 1 tbsp. oregano
  • 1 tbsp. cayenne pepper
Directions –
1. Prep the night before – Mix up the seasoning well and liberally coat your pork roast, wrap in plastic and store in the fridge.
2. Place the roast and enough water to come up half the side of the meat. Cover and cook on low for 8 to 10 hours. Shred with two forks and enjoy with your favorite taco or burrito fixin’s.