This is why today was as awesome as it was

      6 Comments on This is why today was as awesome as it was

The boys had a pretty good day.  After school, we had to go to the grocery store in order to get a few things to make homemade pepperoni rolls for they school lunch tomorrow. 

They did really well in the store and I didn’t have any major issues. 

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The rest of the night was pleasant.  We all hungout and watch some Ninjago on demand because that’s the current obsession in our house. 

I was able to get the boys in bed without much of a problem either. 

All in all, this was a really good day and I’d like to have more like this as we move forward.  ☺

There is something I need to talk about in regards to Gavin but that’s for the next post. 

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6 Comments on "This is why today was as awesome as it was"

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Kim Gebhardt
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Kim Gebhardt

Tell me more about these pepperoni rolls. My mom was from West Virginia and the rolls I’m thinking of aren’t an after school project if they’re homemade. Is there some shortcut of which I’m not aware?! Because I have to make several dozen this weekend.

MBee
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MBee

I missed this. I don’t know what Rob does, but my (Western PA) version of Roni-rolls is bread dough, raised once. Divide, press into a rectangle about 1/2 inch thick. Cover with pepperonis and some cheese. Roll, turn seam side down and allow to raise again. Bake. There are times that oregano / basil appear if I think of it. Crushed red pepper too, yum.

I’ve used homemade dough, fresh dough and frozen/thawed dough.

Kim Gebhardt
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Kim Gebhardt

That’s pretty much what I do, but I use pepperoni sticks instead of slices and make individual rolls vs one long roll. When Rob mentioned homemade rolls that he was making after school, I was curious because of the dough having to rise and that takes time (which is why I tend to make them earlier in the day). I’ve also used frozen and homemade dough. It just depends on my mood.

Rob Gorski
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Oh… Yeah. That’s about the extent of homemade I get until I get a new stove.. lol

MBee
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MBee

Kim – are you rolling the dough around the sticks? What size are they. I’m picturing the thick one that are almost as big as summer sausage but I know there are smaller ‘bites’ the diameter of Slim Jims.

Inquiring cooks want to know… 🙂

Rob Gorski
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Love the discussion… ☺