It was an unseasonably warm day in January on the slopes. My daughters wore sweatshirts, and one still said she was “smoldering.” Even I eventually ditched my coat for a fleece jacket. The forecast called for rain starting in the early afternoon. But the sun shone most of the day, the clouds rolled in after lunch, but the precipitation held off.
While the weather proved out of the ordinary, arriving home with hungry people remained a constant.
This after skiing/snowboarding meal is dough bites stuffed with garlic, pepperoni, and mozzarella, then brushed with garlic herb butter.
There was an 18 ounce ball of dough in the refrigerator. This was purchased from the deli section of my supermarket. I always keep a jar of minced garlic in the refrigerator. I know it’s not the freshest of the fresh, but I don’t want to chop up garlic sometimes. I always have a bag of pepperoni from the deli on hand with shredded mozzarella as its perfect companion.
My bonus ingredient was leftover garlic and herb butter from a dish I made for a New Year’s party. This was purchased at Trader Joe’s.
I flattened out the dough ball like I was making a pizza. I cut the flattened dough into about 11 to 13 square-ish/rectangular-ish pieces. On each of these pieces of dough, I placed a spot of garlic, 2 pepperoni slices, and about a tablespoon of mozzarella. I am saying “about” because some of the shredded mozz sprinkled out onto the counter as I was stuffing the dough! I folded over the stuffed dough in half, pinching the ends. Then I placed them seam side down onto a greased baking tray. I brushed them with the garlic herb butter. They cooked in a 400 degrees for 10 to 12 minutes.
These dough bites resembled Asian dumplings. I could refer to them as Italian dumplings.
I opened a jar of red sauce for dipping.
There was also a side of an on-the-whim taco dip created from Mexican night leftovers two evenings prior.
My daughter’s face exclaims that dinner was a success. Time for me to have an apres ski beer.
The Pink Lily Pad and Two Tadpoles 