Serve this as a game day appetizer or pair it with a salad, and some buttered pasta, and you’ve got a great and easy weeknight dinner.

This recipe is sure to be a hit with family and friends if it isn’t already.

SAVE THIS PEPPERONI BREAD TO YOUR FAVORITE PINTEREST BOARD!

Pepperoni Bread 

This recipe is one that I ALWAYS serve on Game Days.
This pepperoni bread is just something that is so great to snack on during the big game and there’s never any left when I make it.

I make pepperoni bread when we go to parties because it’s great finger food. Everyone loves when I bring this to tail gaiting parties! 

Pepperoni bread is a fantastic easy appetizer served with your favorite dipping sauce. I’ll also serve it with a salad and some buttered pasta for dinner. Either way, the family and any friend who’s eaten some love it. 

We’ve also eaten our pepperoni bread with some bottled marinara, but our preferred dipping sauce is just a bottle of Good Seasons Italian Dressing. It’s SOOOO good!!

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Game Day

This Sunday, I’m also looking forward to serving these Touchdown Taco Cups, and Sheet Pan Loaded Chicken Nachos. Of course, no game day menu is complete without wings, so we’ll be eating these Black & Blue Chicken Wings too. 

For the rest of the season, we have these Ham and Cheese Party Sandwiches and this Buffalo Chicken Cheese Ball

on deck. I’m also looking forward to trying this Pepperoni Pizza Dip.

Pepperoni Bread Recipe

In the past, I have used Pillsbury French Bread loaves to make our pepperoni bread but wasn’t nuts about the taste. I’ve gotten good results with packaged bread dough or the canisters of pizza dough I’ve gotten from grocery stores.

My best results have been with pizza dough from restaurants or from dough that I’ve made myself. If you have a favorite place just ask them if they’ll sell some to you.

There’s a great pizza place that we fell in love with up near my daughter’s college and I asked them if they sold their dough. They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste.

Confession time: I have this habit which drives my kids nuts when we go out for pizza. When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff.

Aaaaahhhhhhhh, it’s so awesome! Many times I’ve heard from the kids as they’re rolling their eyes, “Here she goes again”. It’s a ritual, what can I say!

So if you find a place you like, ask them! 

For a pizza dough lover like me, it doesn’t get any better than pepperoni bread made with a delicious and freshly made pizza dough. 

Want to make your own pizza dough for this recipe? The dough from my Grilled Margherita Pizza recipe works great! 

Here’s one of my first pictures showing you how to place the pepperoni and cheese on the dough.

Thankfully for us all my photography skills have improved a lot over the years! But my technique for pizza bread making remains the same. 

You layer the pepperoni and cheese together one section of the dough at a time, rolling as you go until you get an awesome long tube of pepperoni and cheese stuffed dough like this. 

I curved my dough to fit it on my standard sized cookie sheet.

Then comes my favorite part; the thing that takes this pepperoni bread from “good” to “HOLY COW!

You brush melted butter over the entire roll and then sprinkle with Italian seasoning and garlic powder before baking it in the oven. After about 25 minutes in the oven and a couple minutes of cooling, your pepperoni bread is ready to be cut.

I cut this into even rectangles and served it on a big platter for sharing. We enjoy this bread dipped in Italian dressing or marinara sauce. I’ve heard from pizza-and-ranch lovers that this pepperoni bread is also delicious dipped in ranch dressing.

Appetizers

No party is a party without a table full of appetizers, finger foods and dips to enjoy. This Roasted Garlic Hummus and Roasted Garlic and Red Pepper Hummus are delicious served with crackers, chips, veggies or Grandma’s Italian Bread for any occasion. 

Sweet and Spicy Coca-Cola Shredded Pork Bites are sure to steal the show at your next get-together. They’re often one of the first appetizers to disappear when I bring them to a potluck! ‘We also love Buffalo Chicken Meatballs and a bowl of Baked Spiced Almonds for sharing. 

Print

Pepperoni Bread

Pepperoni Bread – refrigerated pizza dough, pepperoni and provolone cheese rolled up to make one heck of an appetizer. Remember the marinara for dunking!

Course Main Course

Cuisine American

Keyword Pepperoni Bread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 729kcal

Author Lynne Feifer

Ingredients

• 13.8 ounces package refrigerated pizza dough
• 6 ounces sliced pepperoni
• 8 ounces sliced provolone cheese
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Instructions

• Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.
• Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 – inches.
• Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough.
• Tear a few of the provolone slices in half and place over the pepperoni.
• Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni.
• Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough.
• Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.
• In a microwavable-safe bowl, melt the butter for about 30 seconds.
• Mix in the garlic powder and Italian seasoning.
• Brush completely over the Pepperoni Bread.
• Bake for 20 – 25 minutes or until lightly golden.
• Remove to a large cutting board to set for about 3 – 5 minutes before cutting to serve.

Nutrition

Serving: 1g | Calories: 729kcal | Carbohydrates: 49g | Protein: 32g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 2028mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 449mg | Iron: 4mg

Looking for even more delicious appetizer recipes like this pepperoni bread? Give this Spaghetti and Meatball Braid and this Taco Braid a try, too.

Check out even more great game day snack ideas! 

Chicken Enchilada Bites 

Spinach Pepperoni Bread

This spin on classic pepperoni bread is a must for veggie lovers! Fresh spinach adds a delicious element to the pepperoni bread. 

Sweet and Spicy Coca-Cola Shredded Pork Bites

This appetizer keeps everyone coming back to the table for “just one more.” Shredded pork marinated in cola and served on top of crackers makes an unforgettable finger food. 

Cream Cheese Stuffed Mushrooms

Mushroom lovers will go nuts for these bite sized mushrooms stuffed with cream cheese and topped with even more cheese. 

Be sure to check out my 25 Best Game Day Eats before you go! 
This post was Day 3 in my original 365 Days of Baking. It was updated with new pictures on 1/18/17, and again on 6/8/22.

The post Pepperoni Bread appeared first on 365 Days of Baking.

Whether you’re hosting a party or simply craving a tasty snack, this creamy avocado salsa is guaranteed to impress. Avocados, black beans, corn, red pepper, and more make this great game-day salsa that your partygoers will go nuts for! Pick up your favorite bag of chips from the grocery store and enjoy this salsa together!

I love homemade salsas! They are so fresh and flavorful, and you control exactly what ingredients are in them. Green salsa, mango salsa, salsa de aguacate– I love them all!

The Difference Between Guacamole and Avocado Salsa

While both guacamole and avocado salsa both contain avocados, there are a few key differences between the two. Guacamole recipes, traditionally, consist of mashed avocados, lime juice, salt, and sometimes additional ingredients like juicy tomatoes, red onion, and fresh cilantro. It has a creamy texture and is typically served as a chip dip or spread. You can also make Edamame Guacamole!

On the other hand, this salsa is made with avocado chunks and is a more vibrant alternative to guacamole. It features diced avocados, along with a variety of finely chopped vegetables and herbs. The result is a refreshing and colorful chunky salsa that works great as a topping for grilled meats, tacos, or simply enjoyed with tortilla chips.

Ingredients for the Perfect Avocado Salsa

To make this bean and avocado salsa, you’ll need the following simple ingredients:

• 2 avocados peeled, pitted, and diced
• 14.5 ounces black beans drained and rinsed 
• 1 ½  cup thawed frozen corn or you can use fresh sweet corn
• 1 red bell pepper diced
• Fresh lime juice from 1 zested lime (used in the dressing below)
• salt and black pepper to taste

For the dressing

• ⅓ cup vinaigrette dressing
• ⅓ cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• zest from 1 lime

When selecting avocados for the best flavor, make sure they are ripe but not overly soft. They should give just a little bit when gently squeezed.

The red pepper adds a subtle sweetness and crunch to the salsa. Fresh cilantro adds a bright flavor and a hint of citrus, and lime juice adds a nice tang and helps prevent avocados from browning.

How to make Avocado Salsa

Now that you have gathered all the ingredients, it’s time to put them together and make the perfect bean and corn salsa. Follow these simple steps:

In a medium bowl, combine the ingredients for the dressing – the vinaigrette, green onions, cilantro, and lime zest. Mix well.

Add the avocados, beans, corn, and red pepper to the bowl. Next, add the lime juice and mix completely. Add salt to taste. Serve with chips, as a topping for taco salad, or serve it with sour cream in burrito bowls!

How to tell if an avocado is ripe

I’ve found that the best way to tell if an avocado is ripe is by both feeling it and looking at the stem.
If an avocado is soft, then it is overripe. Stay away from those!

Pro tip: Look at the stem!
If you can easily remove the stem cap or that little round piece where the stem attaches, and it’s green, then it’s perfectly ripe. The whole avocado should also feel firm, but have a very slight give to it.
If you remove the stem and the spot is brown or if you see avocados where the stems have already been removed, then they’re past their prime.
Can’t remove that stem piece then it’s not yet ripe.

Flavor Variations

You can get creative and customize Galaxy Salsa to suit your taste preferences. Here are a few ideas you can try:

• Add some heat: If you love spicy avocado salsa, experiment with different types of chili peppers, such as jalapeño peppers or serrano chile peppers, to give your salsa an extra kick.
• For a touch of sweetness, add diced mango or pineapple to the salsa. The natural sweetness of the fruit will balance out the heat and acidity.
• Creamy and cheesy: Mix in some crumbled feta or queso fresco for added creaminess and a salty bite.

Other Serving Suggestions for Avocado Salsa

• Spoon the avocado salsa over grilled chicken, steak, or seafood for a flavorful, perfect summer condiment.
•  Thin out the avocado salsa with a little extra lime juice or olive oil to create a delicious and healthy salad topping.
• Spread the avocado salsa on toasted bread or bagels for a quick and satisfying breakfast option.

How long does avocado salsa last?

Avocado salsa is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator. It will last for up to 2 days, but the color may darken slightly due to oxidation.

Can I make avocado salsa ahead of time?

It’s best to make avocado salsa shortly before serving. If you need to prepare it in advance, store it in an airtight container with a piece of plastic wrap pressed directly onto the surface of the salsa to minimize browning.

Can I freeze avocado salsa?

Due to the high water content of avocados, I don’t recommend freezing avocado salsa. The texture and flavor may be compromised when thawed.

What can I substitute for cilantro?

If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil. These herbs will still add a fresh flavor to the salsa.

Avocado Recipes

If you love avocados like I do, you have to try some of these tasty recipes using that star ingredient:

• Avocado Tuna Salad Lettuce Wraps – my favorite tuna salad recipe!
• Bruschetta Fried Egg Avocado Toast
• Avocado Tuna Salad Bites
• Edamame Guacamole
• Easy Homemade Guacamole

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Keep an eye out for more of my easy recipes each week!

Watch this fun video I made to see how easy it is to put together:

This recipe is adapted from the Galaxy Salsa recipe from Avocados from Mexico.

Print

Avocado Salsa (Galaxy Salsa)

If you’re looking to take your guacamole game to the next level, look no further than this recipe for the perfect Avocado Salsa! Guacamole is already a fan-favorite dip, but by adding a few extra ingredients and a dash of creativity, you can transform it into a flavorful and refreshing salsa that will have your taste buds dancing.

Course Appetizer

Cuisine American

Keyword Avocado Salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 231kcal

Author Lynne Feifer

Ingredients

Dressing

• ⅓ cup vinaigrette dressing
• ⅓ cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• zest from 1 lime

Salsa

• 2 avocados peeled, pitted, and diced
• 14.5 ounces black beans drained and rinsed
• 1 ½ cups thawed frozen corn or can use fresh
• 1 red pepper diced
• juice from zested lime
• salt to taste

Instructions

• In a large mixing bowl, combine the ingredients for the dressing – the vinaigrette, green onions, cilantro and lime zest. Mix well.
• Add the avocados, beans, corn, and red pepper to the bowl. Add the lime juice and mix completely. Add salt to taste.

Notes

This recipe should be served immediately after making it so that the avocados stay fresh and green. If left to sit for long or refrigerated overnight, oxidation will occur and the avocados will brown, but it will still be edible within 24 hours. 

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 561mg | Fiber: 9g | Sugar: 1g | Vitamin A: 592IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 2mg

This post was originally published February 7, 2016. It has been updated in format and with pictures on August 28, 2023.

*I am proud to be partnering with Avocados From Mexico to bring you this post. I have been compensated and as always, all of my opinions are 100% my own. Thank you for supporting the brands who help make 365 Days of Baking and More possible!*

The post Avocado Salsa appeared first on 365 Days of Baking.

How’s your basketball bracket doing?
So far, so good for me, I suppose. I do believe my final four teams are still in it, but there are still quite a few games to go.

When watching any sports event, I love to have snacks on hand, like pita chips and hummus. Standard hummus is delicious, but I often go for the different flavors like today’s dill pickle or this Easy Pumpkin Hummus.

SAVE THIS HUMMUS TO YOUR FAVORITE PINTEREST BOARD!

I was very excited that the University of Rhode Island beat Creighton today. Of course, being from Little Rhody we will cheer them on to the finish. I hope they continue to win, but I really do think that U of A can go all the way with it and it would be so cool to have them win right here in Phoenix.

That would be AH-mazing!!

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I’ve really been enjoying hummus lately and decided it might just taste good with some dill pickles. I was right! There’s not really a way to describe the flavor, it just really tastes like dill pickles and is pretty cool!
I think even if you aren’t pregnant and have a craving for dill pickles this would be a healthy and great snack to have. Pair it with some chips, pita bread or even dill pickles!

Print

Dill Pickle Hummus

Dill Pickle Hummus is the perfect way to satisfy your craving. Chickpeas, dill pickles, and tahini make this a healthy snack you’ll have trouble sharing. 

Author Lynne Feifer

Ingredients

• 1 15 ounce can of garbanzo beans/chickpeas drained with water reserved, and rinsed
• ½ cup chopped dill pickles
• 2 ½ tablespoons olive oil
• 2 tablespoons tahini
• 2 tablespoons dill pickle juice
• 1 tablespoon lemon juice
• 1 ½ teaspoons dill weed
• ¾ teaspoon garlic powder
• ½ teaspoon salt
• ¼ freshly ground black pepper
• ⅛ teaspoon cumin
• 2 – 3 tablespoons reserved chickpea water

Instructions

• Place all of the hummus ingredients with two tablespoons of the reserved chickpea water into a blender or food processor.
• Mix until completely smooth and well blended, adding the additional water if needed. It may be necessary to add just a little bit more of the chickpea water as well, but do so sparingly, until desired consistency is reached. You don’t want runny hummus!
• Store in a tightly covered container in the refrigerator.

If you like this Dill Pickle Hummus, I think you’ll really enjoy my Roasted Garlic Hummus, and Roasted Garlic and Red Pepper Hummus. These will make great appetizers while you’re watching the basketball games the rest of the month!

Roasted Garlic Hummus

Roasted Garlic and Red Pepper Hummus

How to Make a Cheese Board

The post Dill Pickle Hummus appeared first on 365 Days of Baking.

Last month I had the opportunity to visit Fort Collins, Colorado for a small food blogger retreat.

It’s so pretty and I love visiting places I’ve never been, eating the local food and seeing the sites.
I’ve always loved to travel and I’ve found that this has been one favorite benefits of food blogging.

I could literally go on and on about how much I seriously love my job, but I do believe the thing that I enjoy the most is the friendships I’ve formed with women all around the country (and world) who have become some of my dearest friends. It amazes me that we’ve formed such incredible bonds thanks to the many groups we belong to and feel like we’ve literally known each other forever even though I still have yet to meet some of them in person.

Technology today just blows my mind.

SAVE THESE PRETZEL BITES TO YOUR FAVORITE PINTEREST BOARD!

Because my “job” requires a lot of alone time, I usually jump at the chance to hang out with some girlfriends. Not only is it great to decompress, “get out of Dodge”, and laugh our butts off, but we seriously do talk “business”.

Really.

Even though we all may be food bloggers, not one of us approaches our business in the same way because it’s unique to our personality. So while I might be doing something one way, Mary from Barefeet in the Kitchen might approach it in a way I hadn’t ever thought of that would be easier (and she usually does 😉 ).

The way we bounce ideas off each other is great. We always talk and listen about everyone’s apps, business sites, schedulers we find useful. And of course, EAT together. It’s quite a site when a group of food bloggers get together for a meal because when the food’s delivered to the table you can find us immediately pulling out our phones, standing on chairs and rearranging plates to get the best picture.

It’s what we do. Then while we’re eating, we hardly talk to each other because we’re “working” Instagramming, Tweeting, posting on Facebook or Snapchatting. It’s quite comical, but no one takes offense because we’re all. doing. it.

Erin from Dinners, Dishes and Desserts and Sandra from A Dash of Sanity were our lovely hostesses. Also joining Mary from Barefeet in the Kitchen and I were: Toni from Boulder Locavore, Tanya from Lemons for Lulu and Anna and Lisa from Garnish with Lemon.

Besides talking about blogging, we were able to enjoy ourselves just a little bit. We went for some beer tasting at Funkwerks, a local brewery. While I am not a beer drinker, I did want to sample some of them and really did enjoy their Raspberry Provincial.

We were able to go to some delicious restaurants in Fort Collins, one of them being Stuft Burger Bar where I found the inspiration for this cheese dip. We were given one there and it was sooooo good that I just had to recreate it!

You can see that they fried their pretzels, too, but I opted to make mine soft.

The mountains of Denver were absolutely breathtaking and I was sad to be leaving both old and new friends, but I know that we’ll all be meeting again very soon and will pick up right where we left off.

Take a look at what the other ladies had to say about the retreat…
 Skillet Cookie Recipe from Dinners, Dishes, and Desserts
Copycat Carrabba’s Chopped Salad from A Dash of Sanity
American Apple Pie Ice Cream Floats from Boulder Locavore
Fusion Grilled Steak Tacos from Lemons for Lulu
Sweet & Spicy Hawaiian Burgers from Garnish with Lemon
Weekly Meal Plan from Barefeet in the Kitchen

A huge thank you to Gourmet Garden for sponsoring our retreat and supplying us with their awesome herbs and spices!

And now to make your mouth water some more…

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I found this great and easy recipe for the pretzels at Sally’s Baking Addiction and made them into the bites instead of the larger pretzels.

Print

Beer Cheese Dip and Homemade Pretzel Bites

A slightly spicy beer cheese dip and homemade pretzel bites will be great to serve for movie night or when the gang comes over for Game Day!

Author Lynne Feifer

Ingredients

Homemade Pretzel Bites

• 1 and 1/2 cups warm water lukewarm will work
• 1 packet quick or rapid rise yeast about 2 1/4 teaspoons
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 3 ¾ - 4 ¼ cups all-purpose flour plus additional
• 9 cups water
• ½ cup baking soda
• 1 egg beaten
• coarse sea salt for sprinkling

Beer Cheese Dip

• 4 ounces shredded Cheddar Jack
• 2 ounces of an Amber Ale I used Fat Tire
• 2 ounces cream cheese
• ¼ teaspoon paprika
• pinch of Cayenne pepper more if you like spicy

Instructions

Homemade Pretzel Bites

• Preheat oven to 425°F and prepare a baking sheet by lining it with parchment.
• Pour the warm water into a large bowl and place the yeast into the warm water. Stir with a spoon to dissolve, about one minute. It is ok if some yeast clumps remain.
• Stir in the salt and sugar until well mixed.
• Gradually add 3 cups of flour, 1 cup at a time. Using a wooden spoon, mix until dough is thick.
• Add and additional 3/4 cup of flour until dough no longer feels sticky. If need be, add 1/2 cup more of flour. The dough will be ready to knead when bounces back when poked with a finger.
• Generously flour your work surface and knead the dough for about 3 minutes.
• Using a sharp knife, pastry cutter or dough scraper, cut sections of the dough about 1/3 cup size.
• Roll the dough into a rope, making sure it is even in thickness and cut into 1 - 1 1/2- inch sections.
• Mix the 9 cups of water and 1/2 cup of baking soda in a pot. Bring to a boil.
• Gently place about 10 - 15 dough pieces into the pot. Boil for a count of 20 - 30 seconds, but no longer as it could affect the taste. Remove from pot with a slotted spoon and place onto prepared baking sheet.
• Beat the egg in a small bowl and individually coat the pretzel pieces with it. Return to the prepared baking sheet and sprinkle with the coarse salt.
• Bake for 10 minutes. Without removing the baking sheet, turn the oven to broil and bake for 3 - 5 more minutes to brown the tops. Watch closely as they could darken very quickly.
• Cool slightly before serving.

Beer Cheese Dip

• In a small saucepan, combine the Cheddar Jack, your ale of choice, cream cheese, paprika, and Cayenne pepper.
• Stir until melted and smooth.
• Serve with pretzels.
• We found that the pretzels and the cheese tasted best the same day they were made.

Notes

To increase the amount of Cheese Sauce for a larger crowd, use the following proportions:
Amber Ale - 1 part
Cream Cheese - 1 Part
Cheddar Jack - 2 parts
increase Paprika by 1/4 teaspoon and add Cayenne pepper to taste.

If you like this Beer Cheese Dip and Homemade Pretzel Bites then you’ll love…

Chicken Enchilada Bites

Turkey Gyro Pockets with Tzatziki Sauce

Poached Pear and Goat Cheese Appetizer

The post Beer Cheese Dip and Homemade Pretzel Bites appeared first on 365 Days of Baking.

Let’s face it. I love to eat.

This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.

And I love to eat food that’s really good!

Ok, I’m not tooting my own horn or anything and something I rarely do is tell you what I think of the recipe at the beginning of any post, but this sandwich…I just can’t wait to share it with you!
Yeah.

I really, really think you need this in your life.
Amen. Over and out. Fini.

I mean, just LOOK at this thing, would you?
It’s a soft, delicious, Cobblestone Bread Co. (CBC) Corn Dusted Kaiser roll that sets the stage.

Then making its debut appearance is this oh, so perfect shredded barbecue chicken dressed in a slice of Monterey Jack / Colby cheese, a spoonful (or more if you’d like) of creamy coleslaw and crowned with…get this…homemade onion strings!!

Hunh? What did I tell you? Wait, I do believe I see you drooling. Here, *handing you a napkin* there’s a little to the right of your mouth.

We all know that in order to make a great sandwich, you need to have great ingredients. Actually, it’s that way no matter what dish you’re making, really.

With a sandwich though, you can have the absolute best ingredients for the inside, but if the bread holding it all together doesn’t cut it, then it will be a huge disappointment. Am I right?

Seriously, do you think that these kinds of insides could just go on any kind of bread – a pita or a wrap, perhaps? No way, not happening.

I was excited to use the different CBC breads to see which one would fit best with this sandwich and I’m pleased to say that the Corn Dusted Kaiser Rolls really rocked it!

But…you may not be a Kaiser roll kind of person. That’s ok because Cobblestone Bread Co. has you covered with plenty of other delicious choices and each is perfect for your Game Day sandwiches. That’s right, March Madness is upon us – basketball, basketball, BASKETBALL! Filled out your brackets yet?

What better way to celebrate your favorite team and cheer them on than by having a party with your friends and eating some delicious sandwiches?

That’s why this chicken sandwich is such a winner – you put the ingredients into the slow cooker and in four hours, your chicken is ready to go. Who wants to be working hard on a meal before company comes? Not me! (I always have a house to clean and my brackets to worry about. haha)

If you love using your slow cooker, these Sloppy Joes are a delicious and easy meal to make for any busy weekday.

Print

Slow Cooker Chicken Sandwich

Author Lynne Feifer

Ingredients

• 4 boneless skinless chicken breasts
• ⅓ cup molasses
• 6 tablespoons lemon juice
• 3 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 5 tablespoons water
• 1 12- ounce bottle chili sauce
• 1 teaspoon soy sauce
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground pepper
• 2 cloves garlic minced
• ½ cup diced onion
• ½ cup diced green pepper
• 1 stalk celery diced
• Butter for grilling the rolls
• 1 6- count package Cobblestone Corn Dusted Kaiser Rolls
• 6 slices Colby / Monterey Jack cheese
• 1 pound coleslaw I used store bought
• 1 recipe for onion strings

Instructions

• Place into the slow cooker the molasses, lemon juice, vinegar, Worcestershire sauce, brown sugar, water, chili sauce, soy sauce, salt, pepper and garlic. Whisk together.
• Add the onion, green pepper and celery.
• Place the chicken breasts into the cooker in a single layer, if possible, making sure each is submerged in the sauce.
• Cook on high for 3 1/2 hours.
• Transfer chicken to a plate and shred with two forks.
• Return to slow cooker, reduce heat to low and cook for an additional 1/2 hour.
• Spread butter on each half of the Cobblestone Corn Dusted Kaiser Roll and grill until lightly browned over medium heat.
• Place approximately 1/2 cup of the chicken on each roll.
• Top with a slice of the Colby / Monterey Jack cheese.
• Add approximately 1/4 cup cole slaw.
• Top with a few onion strings

I rate everything I make on a scale of 1 -4 with 4 being the best and…guess what? Yuppers…
These Slow Cooker Chicken Sandwiches earned a whopping 4 Rolling Pins!!
Woohoo!!

That homemade barbecue sauce for the chicken was perfect, but when put onto a Cobblestone Bread Co. Corn Dusted Kaiser Roll, topped with a slice of cheese, coleslaw, and those onion strings?? Man, oh, MAN!!!
Yeah, baby, 4 rolling pins!! ‘Nuff said.

CBC has a wonderful variety of Pinterest boards where you can pin great ideas for your Game Day sandwiches. They even have a board with instructional videos from their CBC chef showing sandwich shortcuts!
You can also follow them on Facebook, Instagram, and YouTube.

What kinds of sandwiches will you be making with Cobblestone Bread Co. bread for your 2015 NCAA March Madness Game Day party? We’d love for you to share them with us on social media using #ShareaSandwich and tag them with @CBCBreads!

Comments submitted may be displayed on other websites owned by the sponsoring brand.

This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.

The post Slow Cooker Chicken Sandwich appeared first on 365 Days of Baking.

Who’s ready for the game Sunday???

I know we are!
Being Patriot’s fans, we’re excited, nervous and everything in between that goes along with having your team in the Superbowl. We’re also super stoked that it’s happening here in Phoenix!
Hopefully, the outcome will be different than the last time they were here. That wasn’t pretty.

There are so many BIG things happening here in Phoenix this week! The Waste Management Phoenix Open in which the top golfers will be playing, including Tiger Woods, begins tomorrow. The NFL ProBowl was on Sunday. There are concerts, parties, events and major celebrity sightings all over town, AND you-know-what happens on Sunday, Sunday, SUNDAY!!!

SAVE THIS GYRO POCKET RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Mr. 365 went with a friend to the ProBowl this past Sunday. Tomorrow, our son and his friend will be going to the NFL experience while the Mr. heads off to Scottsdale to watch golf. I’m just dying to take a little trip to see the sights around the football stadium, but not sure when or if that will happen.

Ok, on to the FOOD! I made Taco Pockets a while back and continue to serve those quite a bit for dinners and on Game Days, but this year decided to go with a different nationality. These have now become a hit as well.
Here’s the low-down on what you’ll need to do.

First, you’re going to mix all those great things with your turkey and form them into four loaves about 1/4 – 1/2 inch in thickness.
Raw meat. Yeah. It’s never very photogenic.

Then you’re going to brown the turkey in your skillet on top of the stove for a few minutes on each side. It won’t be cooked all the way through, so we’re going to pop it into the oven at 500 degrees F. for 5 – 7 minutes until it cooks through.

Make sure you’re using an oven-proof skillet and REMEMBER when you remove that pan from the oven, it’s going to be H-O-T, HOT – please use that oven mitt!! Also, don’t be like me after you take it out of the oven and a few minutes later forget that the handle is STILL really HOT!! OUCH!!! Silly girl.

Slice those cooked turkey loaves so that each has 8 pieces for a total of 32.
Next, we’re going to unroll those crescent rolls and divide each triangle into two smaller ones. They aren’t all the same size, and to be honest, some might be harder to fold over and tuck, but it’s no biggie.

Your guests or family aren’t going to gasp and go, “Oooh, look! That little one isn’t wrapped as nicely as that one. For shame!” Not gonna happen. Besides, they’re all going to end up in the same place and there it doesn’t matter what anything looked like in the beginning.

Then you’re going to put a gyro slice and some chopped tomato on each crescent.
Below is the way you’re going to fold the corners over so that it’s all wrapped up. Also, if some pieces of tomato fall out, no biggie, just pop those babies back in.

I should also mention that in the photos below you can see the words, “Tri-butt” written. I need to explain because as much as I wanted to erase them from the picture, I also wanted to keep it real as I usually do here in my kitchen.

We have a tradition on our old, worn-out dining room table. For quite a few years now, when someone says something funny during our nightly meal, we’ve documented it…on the table. It is etched into the wood and written in with a black Sharpie. Our eldest daughter has competed in triathlons over the years, hence the writing you see above. The arrow is pointing to where she sits at the table.

Now, if you have young children who are eager to write on everything within arms reach this may not be something you want to encourage…or maybe you do. For our family, it has become a wonderful conversation piece and fun thing to do.
Perhaps one day that will be a post all on it’s own and I’ll show you the rest of the table.

The dough is just stretchy enough so that you can pull it up to tuck it. Some pieces may tear slightly, but as they bake, they might just surprise you and mend themselves!

Adapted from Pampered Chef’s 29 Minutes to Dinner.

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Turkey Gyro Pockets and Tzatziki

Author Lynne Feifer

Ingredients

• 1 lb. 93% lean ground turkey
• 2 tablespoons fresh chopped flat leaf parsley
• 3 cloves garlic minced
• ½ small onion minced
• ½ teaspoon thyme
• ½ teaspoon Kosher salt
• ¼ teaspoon freshly ground pepper
• ¼ teaspoon curry powder
• pinch of ground nutmeg
• 3 tablespoons olive oil
• 3 plum tomatoes diced
• 2 8- count packages Pillsbury Crescent Rolls

Tzatziki Sauce

• 1 cup plain Greek yogurt
• ½ English cucumber peeled, seeded and finely diced
• 4 tablespoons chopped flat leaf parsley
• 3 cloves garlic minced
• ¼ teaspoon Kosher salt

Instructions

• Preheat oven to 500 degrees F.
• In a large bowl, mix together the turkey, 2 tablespoons parsley, minced garlic, onion, thyme, salt, pepper, curry, and nutmeg. Use hands to mix completely.
• Divide meat into four sections. Form each into a long rectangle about 1/4 - 1/2 inch in thickness.
• Pour the olive oil into a large oven-proof skillet and heat on stove top over medium-high heat.
• Place all four loaves of turkey into the skillet and brown on all sides, about 1 -2 minutes per side.
• Transfer skillet to preheated oven and cook for 5 - 7 minutes or until a thermometer inserted into the middle of each reads 165 degrees F.
• Reduce oven temperature to 350 degrees F.
• Divide each loaf into 8 slices.
• Prepare your work surface by laying a long slice of parchment paper on it.
• Unroll one packet of the crescent rolls and divide each triangle into two smaller ones, so that there are 16 smaller triangles. They will not all be symmetrical, but in the end it won't matter.
• Place one piece of gyro meat on each crescent triangle.
• Put a few pieces of diced tomato on each gyro.
• Fold the outer corners over the top, pinching them to the dough.
• Bring the bottom corner up over the folds to make the final appearance of a diaper.
• Place onto a baking sheet.
• Bake for 13 - 15 minutes until golden.
• Continue with remaining crescents, meat and tomatoes and bake.

Tzatziki Sauce

• In a medium bowl, mix together the Greek yogurt, diced cucumber, 4 tablespoons parsley and garlic.
• Serve with gyro pockets.

I rate everything I make on a scale of 1 -4 with 4 being the best and these Turkey Gyro Pockets with Tzatziki Sauce earned 3 1/2 rolling pins!
The family really enjoyed them. They’re a great finger food to serve at parties and the sauce definitely completes them. Besides, who doesn’t like things wrapped up in crescent rolls?

If you like these Turkey Gyro Pockets, then you’re sure to love these…

Taco Pockets

Herb Roasted Turkey

Turkey Spinach Enchiladas

The post Turkey Gyro Pockets with Tzatziki Sauce appeared first on 365 Days of Baking.