Labor Day weekend has come and gone and officially, it feels like summer is over. Here in our district, school starts tomorrow and so my Labor Day was spent laboring over the start of school – labeling school supplies, putting bus tags on backpacks, and completing summer assignments en masse on the final day of summer.
Of course, everyone starting school on the same day would be a little too neat and tidy, so Shea starts tomorrow in 1st grade while Piper will phase into pre-K on Wednesday and Friday of this week, Wednesday being her birthday 🙂 What a lucky girl to have her first day of school be her birthday! We’ve got her birthday treat all packed and ready, too.
Before the grind of adulting today, we were able to enjoy some boating, an extended pool day yesterday and into the evening, and a playdate. And yet, the weather was pretty fall-like at times, especially in the evenings and mornings.
Saturday night we enjoyed an evening college football game on the big screen in the basement, complete with beer, snackies, and snuggles with the dog. After staying up past our bedtime, we were all the more upset about the Illini loss to UTSA – ugggh. But it still felt good to enjoy some live college football in the evening hours. When you’re a forever struggling team like the Illini, prime time game times are a rarity 🙁
Earlier in the day, I’d spent some serious time in the kitchen. I made dill pickle chex mix (not blog-worthy but good!), a repeat of the Almond Joy Cookies, this year’s first chili contest entry, and these pizza bombs. They were on my radar for a game day and as something I KNEW my crew would love.
Wisely, I doubled the recipe. They were gobbled up and thoroughly enjoyed by all. Even the leftovers didn’t make it through the weekend! While these are a bit time-consuming to roll, the effort is worthwhile. I was so pleasantly surprised at how well these turned out. They’ll be a regular thing for my pizza-loving loved ones!
- Nonstick cooking spray
- 1 lb prepared pizza dough, at room temperature
- 1 1/3 cup marinara sauce, divided
- 6 oz fresh mozzarella cheese, cut into 12 pieces
- 24 slices turkey pepperoni, halved
- 4 Tbsp butter, melted
- 1/2 tsp garlic powder
- 2 Tbsp grated Parmesan cheese
- 2 tsp Italian seasoning
- Preheat oven to 375 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
- Use a knife to cut dough into 12 equal portions. Roll into a ball and then form into a 3 to 4-inch round. Place 1 teaspoon marinara, 1/2 ounce cheese, and 4 pepperoni halves in the center.
- Fold and pinch up the edges of the round to form into a ball, securing the marinara, cheese, and pepperoni in the center of the dough. Repeat with remaining ingredients, forming 12 pizza bombs.
- Microwave butter in a small bowl until melted. Whisk in the garlic powder. Roll each pizza bomb in the butter and place into the prepared muffin tin.
- Top each pizza bomb with Parmesan and Italian seasoning.
- Bake for 15-20 minutes or until golden. Remove from oven and allow to cool for 5 minutes before serving with the 1 cup remaining marinara (warmed in the microwave).
Recipe ever so slightly adapted from The Kitchn
Nutrition Information:Yield: 12 Serving Size: 1 prepared pizza bomb with marinara
Amount Per Serving: Calories: 174Total Fat: 7.3gCholesterol: 21mgSodium: 365mgCarbohydrates: 19.2gFiber: 1.0gSugar: 1.7gProtein: 7.4g
Happy football season is here! Enjoy with all the fun food!
- Cauliflower Buffalo Wings
- Cashew Curry Hummus
- Creamy Onion Dip
- Gluten-Free Quinoa Pizza Bites
- Only the Best Guacamole
- Jalapeno Popped Chicken Chili
Weekly Menu: September 5th – 9th
- Sunday: dinner at the pool – last of the season 🙁
- Monday: grilled chicken & zucchini with baked potatoes and salad
- Tuesday: berry & chicken spinach salads (+fish sticks for the kids)
- Wednesday: potstickers + edamame and chocolate cake for the birthday girl!
- Thursday: Tex-Mex lettuce rollers