New Year-New Me!
When January rolls around conversations inevitably seem to gravitate towards resolutions, namely if one has made or plans to make them for the the upcoming twelve months. In my opinion, regarding resolutions people fall into one of two camps.
1. The person who gets extremely excited about January first and literally takes pen and paper in hand and makes a numbered list of all the things they resolve to change about themselves. The list may be long and ambitious. (I admit to doing this a time or two.) Almost invariably they fail within days or weeks at the most. Perhaps they may try again sometime during the year. More than likely they give up until the next January when the process starts over again.
2. The person who doesn’t bother to make resolutions because they like the status quo or know they won’t keep them anyway. The easiest way to not feel like a failure, at least in the short term is to never try. Of course in the end they fail regardless.
I believe in a happy medium. You don’t have to write down official resolutions that start at 12:01 am January 1st, set in stone and made so high they might as well be in the ozone. We all have things we’d like to change and make better or do differently but it doesn’t have to be all or nothing. Start small with something achievable. You want to lose weight? Set a small goal of 5 pounds instead of 50. Reach that goal and set another, then another. You may say hey, why are you talking about losing weight on a bread blog? Because it’s possible to do, that’s why. I know from experience. Ever heard the expression, “Everything in moderation”?
Want to get fit? Run a 5k? Walk around the block without getting winded? Start small and set small goals but just start! Of course you should check with your doctor or health professional first but get that hiney up off the couch and move! If it helps you to be accountable, tell someone your plan. Treat each small goal met as an achievement and build upon it.
The same principle can apply to many things you’d like to do in the upcoming year and while we’re at it, change need not wait until the first of January. You have 364 more days to make a fresh start!
Now go make some Pepperoni Bread!
So, tell us…
Have you tried this recipe? Have you made something similar? Do you like a particular photo? Does a step seem unclear? Comment below, we’d love to hear from you!
|1 loaf||20 minutes|
This super easy and cheesy Pepperoni Bread with black olives starts with frozen dough for a quick weeknight meal or a savory game day snack that's sure to please your favorite pizza lovers!
- 1 1 lb loaf - Bridgford Frozen Ready-Dough® thawed
- 1 large egg beaten
- 1 6 oz pkg pepperoni slices
- 8 oz mozzarella cheese shredded
- 4 oz can sliced black olives
- 1/8 cup Parmesan cheese grated
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 Tablespoons olive oil
- 1 teaspoon garlic powder
- Parmesan cheese extra for topping
- Follow label instructions for thawing the bread dough.
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet or spray with non-stick vegetable spray. Set aside.
- Sprinkle your work area with flour and roll or stretch the dough into a rectangle approximately 14" x 10" being careful not to tear it. Pinch any tears together if necessary. Brush dough with beaten egg and cover with slices of pepperoni.
- Spread mozzarella cheese evenly over the pepperoni slices then scatter the olive slices over all. Sprinkle with 1/8 cup Parmesan cheese and the Italian seasoning.
- Carefully roll the dough into a log starting from the long side. Pinch seam and ends shut. Carefully move to the baking sheet making sure the seam is underneath. Combine the olive oil and garlic powder and brush over the entire loaf. Sprinkle with additional Parmesan cheese and Italian seasoning if desired.
- Bake in a preheated oven for 30 minutes until the dough is brown and crusty. Slice and serve alone or with your choice of marinara, flavored olive oil or ranch dressing.
Check the label of the frozen dough for thawing instructions. You can thaw in the refrigerator for 8 hours during the day to have the dough ready for dinnertime. I used Bridgford Frozen Bread Dough and at the time I made this recipe there was a coupon available on their website. Feel free to trade out other meats and veggies for variety. Serve hot with marinara, flavored olive oil or ranch dressing for dipping if desired.