Pepperoni Rolls

First make my Bun Recipe according to directions located here:Bun Recipe

Ingredients:
Bun Dough
Stick of Sugardale Pepperoni (approximately ( 10-12 inches long)

I cut the stick of pepperoni stick into 3-4 equal size pieces (approximately 2 1/2-3 inch pieces)
Next I stand the pepperoni on end and slice into 4 slices.
Now, each of these slices are cut into quarter inch sticks. (You can see the sticks in the orange bowl below.

Dough, Pepperoni, and Panned Rolls

Now lets make the rolls...

Cut a ping-pong size piece of dough off and place a pepperoni stick in the center. Stretch the dough around the stick until completely covered and sealed. Place on a
lightly greased baking sheet.
Continue until all the pepperoni sticks are used up.
Cover with tea towel and let rest to rise for one hour.
Bake as stated on Bun Recipe.

Oh sooooYUMMY!!!

Finished 
         Pepperoni 
                  Rolls→→→→→


Enjoy! Élvez! Piacere! Gustirati! Radosť!

     

Mum's Homemade Bun Recipe

This Bun Recipe is good for making Buns, Stromboli or  Pepperoni Rolls.

HOMEMADE BUNS

                             

1 cup warm water
2 Tablespoons sugar
2 Tablespoon vegetable oil
1 package dry yeast
1 teaspoon salt
3 -3 1/4 cups flour (I usually only need 3 cups)

Combine first three ingredients, mixing well. Sprinkle with the yeast and let stand for 5 minutes. Add 2 cups of the flour and the 1 teaspoon salt, mix in thoroughly. Add the 1 cup more of the flour and when incorporated, begin to knead. Knead on a floured surface adding in more of the remaining 1/4 cup of flour until the dough is smooth and elastic (about 5 minutes). ***Place the dough ball on a lightly floured surface and cover with the bowl. Let it rest for 10 minutes. After 10 minutes, KNEAD for a count of 50 turns. Repeat from *** one more time. Grease or butter the bottom of the bowl and place dough in and flip. Cover bowl with a tea towel or two. Place in a warm spot to rise for 1 1/2 hours. After 1 1/2 hours, gently punch down and form either buns, pepperoni rolls or Stromboli, cover with tea towel and let rise a second time for 1 hour.(Usually 1 hour for buns or pepperoni rolls---30-45 minutes for Stromboli).

Use this dough for 12 sandwich buns, 60 mini pepperoni rolls or 2 loaves of Stromboli. Now, let's get onto baking.

***Make sure you grease your pans before placing your desired  bun, roll or Stromboli on it.

For sandwich buns: 375° for 15 minutes. For pepperoni rolls: 375° for 13 minutes. For Stromboli: 350° for 25-30 minutes. (all should be golden brown when done.)

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Hot Sausage by Bev

Hot Sausage

1 pound of your favorite hot sausage links
1 14.5 oz. can of stewed tomatoes
1/2 tsp. olive oil
 
 
Cut the sausage links in half and butterfly cut them (butterflying is cutting the sausage lengthwise almost all the way through, about 90%, without making two pieces). Put aside.

In a skillet with a lid, coat bottom with the olive oil and heat over medium heat.

Fan out the flat butterfly sausage pieces in the hot prepared skillet, skin side up. Brown the links about 5 minutes on each side, 10-15 minutes total.) Next, pour the stewed tomatoes evenly around the sausage (do not add water, because as the sausage cooks it will produce more liquid with time). Cover with lid and cook over low heat for 1/2 hour. Turn sausage after 1/2 hour, and cook for another 10-15 minutes. That's it!

This dish is excellent alone, but we love it served on a homemade bun.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Bobalky

Pre-baked Bobalky Balls

Bobalky is a favorite for a Slovak Family. Traditionally served on Christmas Eve or even during Lent for a meatless dish. Really these light and airy balls of dough are delicious any time of year. We traditionally serve them at New Years with our pork and sauerkraut "Good Fortune" dish.

Make homemade Bun Recipe.
After rising, cut of pieces of dough and roll into a snake-like tube.
Cut off one inch lengths and roll into small balls.
Place on a greased cookie sheet and cover with a tea towel.
Let rest about 20 minutes.
Bake in a preheated 375° oven until browned (about 8-9 minutes) this depends on your oven.

Baked Bobalky Balls

  Remove from oven   and place on cooling rack. Completely cool them.
Now they can be bagged and stored for a day or two until ready to prepare Bobalky and Sauerkraut.

Finished Bobalky and Sauerkraut

Now it is time to prepare the final product.
I usually make a quart size freezer bag full of Bobalky Balls.
I take a quarter cup of butter and melt that over medium heat in a large skillet. Now it is up to you...I add 1/2 of a small onion that is diced to the butter and cook for about 3 minutes. (If you don't like the texture of onion, you can substitute a few sprinkles of onion powder over the sauerkraut.) I use 1/2 can of sauerkraut. Add this to the hot butter and onions. Cook over medium heat until the sauerkraut picks up a tad of color. Here's the strange part...while cooking the sauerkraut, boil about a quart of water to have ready for the next step. After the sauerkraut looks like the way you want it, take the Bobalky Balls and place them in a large colander.
Take the boiling water and pour over the Balls. Immediately after they are drained, place in the skillet and toss with the sauerkraut mixture. Sprinkle with salt and pepper to taste. Cook for another 5 minutes...and then serve them up.

Enjoy! Élvez! Piacere! Gustirati! Radosť!