I know things have been a little quiet around the blog home front lately, but I can explain: there are just not enough hours in the day! Anyone else aware of this problem? I’d like to start a petition, or a GoFundMe, or… something. Need. More. Hours.
I had two back to back work trips the last two weeks that took me to San Francisco and New Orleans, and because some god awful weather in Boston (the entire state was a solid sheet of ice, I swear), the government shutdown and lack of staffing at the airports, it was… well, it was an ordeal. Flights dramatically delayed or canceled, waiting on the runway for hours at a time because of the backlog of aircraft trying to take off, just a nightmare for so many people.
The good news is I had a good time, saw a bunch of friends, met and bonded with my new coworkers, and ate a crapload of good food in both locations. A few recommendations:
- If you’re in the area and can make the trip across the Golden Gate Bridge to San Anselmo, take a hike up Bald Hill. It’s an invigorating and beautiful hike with STUNNING views of the mountains, the bay, and the city.
- Also in San Anselmo, head over to Imagination Park and check out the statues of Indiana Jones and Yoda!
- Close to the Golden Gate Bridge, Battery Park has wonderful views of the bridge and the coastline. And you may even see some sea lions.
- Town Hall restaurant for dinner, specifically cornbread, mac and cheese, and their butterscotch and chocolate pot de creme.
- Cafe du Monde for beignets and chicory coffee, 24/7. Those are your only options, and it’s all you need. I promise.
- The Mardi Gras World tour. I know, I know, it’s super touristy, but it’s honestly kinda cool. It gives you a real appreciation for the amount of work that goes into those massive floats.
- Sylvian for a cozy and classy dinner in a former carriage house. This was definitely the best food I had while I was there, and their Chocolate Pot de Creme might actually be the best thing I’ve ever eaten.
- The Maison for live music after dinner. I haven’t seen a true blues band since I lived in Chicago, and it was pretty great.
Aaaaaanyway. Now I’m back in Massachusetts and the Super Bowl is all anyone here is talking about… again.
Having grown up in Chicago, I’m a die hard Bears fan so I’m ambivalent about the Patriots and their billionth Super Bowl appearance. But that doesn’t mean we can’t have a Super Bowl party anyway! It’s all about the commercials for me at this point.
I’ve been wanting to make a pizza pull apart bread as a Super Bowl app for the longest time. I finally got around to doing it after all these trips were over, and I’m so glad I did.
I made mine a little bit differently than I’ll instruct you in the recipe card below – the fiance likes things more doughy than normal human beings, and since he likes his cinnamon rolls half baked I knew he’s be okay with under baked biscuit dough, too. I also added way more cheese than any normal human being should consume. I like to live on the edge.
The keys to nice nice crispy, golden tops and soft, cheesy centers (with a killer cheese pull) are:
- Split each biscuit in half, and then spread them out so they’re thinner (another thing I did not do in mine to increase the doughiness)
- Bake it for at least 30 minutes covered in foil to fully bake the centers and then baked uncovered to brown the top.
You can sprinkle your homemade Italian seasoning on each dough round while you’re assembling everything, or you can just sprinkle it on top. Totally up to you.
I highly recommend loading it up with as much pepperoni as you can manage.
I really like pepperoni.
Now if you’re like Bill and you like things a little doughier, bake it for a little less time and leave it uncovered for more of the baking time than I recommend. Serve with marinara sauce if you want, or just keep your eyes focused on the Super Bowl commercials and blindly reach for another slice of this cheesy goodness.
Apologies in advance if things continue to be a bit quiet around here for the next couple weeks – the wedding is in less than two weeks, and even though we’re not taking a honeymoon, I want to sign off and really enjoy being disconnected and spending time together as newlyweds.
Next time you see me, I’ll have a new last name, an additional ring, and… well, everything else will be the same. Wish us luck!
Canned biscuits are dressed up with pizza toppings for an easy, cheesy pull apart bread appetizer for a group!
- 2 cans flaky style biscuits
- 1 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon red pepper flake (or more to taste)
- 2 tablespoons butter melted
- 1 tablespoon garlic, minced
- 6 ounces pepperoni slices
- 2 cups shredded mozzarella cheese
- Preheat oven to 350°F and spray a loaf pan with nonstick spray. Set aside.
- In a small bowl, combine oregano, marjoram, thyme, basil, rosemary, sage and red pepper flake. Stir to combine, then set aside.
- In a small bowl, add melted butter and garlic, then stir to combine. Set aside.
- On a clean work surface, split the dough of each biscuit in half and lay them all out side by side.
- Stretch out each round of dough so that it will be almost as wide as the short side of the loaf pan itself (approximately 4-5″).
- Starting with one biscuit half, brush with a little of the garlic butter, add a few pepperoni slices (from the 6 ounce package I had, I could add three slices to each) and then top with a large pinch of cheese. Top with another biscuit, and repeat. You’ll want to form stacks of 5 or 6 rounds at a time so they’re still manageable enough for you to lift and place into the pan.
- Starting at one side of the pan, layer each stack tightly side by side until you’ve filled the entire length of the pan.
- Top with a light brush of garlic butter and your prepared spice mix.
- Cover with foil and bake for 30 minutes, then uncover and bake for another 10 minutes or until the top is golden brown.
Note: After the first 30 minutes, use a knife or fork to pull out one of the more central pieces to test how well the middle of the biscuits are cooked. If they feel like they’re still too doughy for your liking, cover and bake in 5 minutes increments until it’s what you’re looking for, and then uncover and bake the remaining 10 minutes.
- Serve immediately and enjoy! Can be served with a marinara dipping sauce, if desired.