Live, laugh and love!

Stuffed bread Lisa style

Wed, 07/31/2019 - 10:30am

Summer is really flying by … I can’t believe it’s August, wow. I’m hoping it cools down; I’m a dry and 70 degrees kinda gal.

OK, I love when people come up to me and tell me they read my column and just love the “quote” from Peggy Stover, a very dear friend. Our families go way back … we went to the same Methodist church in the Harbor together since I was a child.

She told me how she misses the baked stuff bread I used to do when it was my time to help out with coffee hour. I told her how easy it is. I thanked her and told her I would write about it this week, just for her. It put a big beautiful smile on her face … made my whole week.

I’ve made this more simple than when I used to make my own bread in my bread machine. They have the best fresh Portland pie company fresh dough at Hannaford or Trader Joe’s and, yes, now even Pinkham’s (not sure if Pinkham’s is Portland Pie but it’s what I used to make these two small custom-sized loafs).

Ingredients include one dough ball, cut in half, pizza sauce or canned tomato sauce (I was fortunate to have a jar of canned sauce made from fresh tomatoes from my twinners’ garden … oh boy what a treat), cheese, (pizza cheese for the hubby – I put goat cheese, fresh Parmesan on mine). Please make it your own … mix it up or use whatever’s on hand. Pepperoni on both.

I always let my dough rise for a good hour; add some flour on parchment paper, blob your dough on it, toss some flour, and roll it out. Add your sauce. I always sprinkle garlic pepper or onion flakes and basil on the crust to give it some pop. Add your cheeses and pepperoni. Be careful rolling it up – make sure you tuck your ends in so all your cheese doesn’t come out. Place on a cookie sheet (make sure you spray the pan), bake at 325 degrees for about 30 minutes. I always keep checking it; a small loaf takes a shorter cooking time. If you made one big loaf, it would take about 40 minutes.

Peggy Stover, I love you. Thanks for reminding me of this recipe.

Please, if you see me out and about and have a recipe you’d like me to make, let me know. I think most people know how to get in touch with me. I’m always ready to lend a helping hand.

I’ve got a weekend off and I’m going on a tuna search.

Make sure you’re drinking your water and remember to hydrate your children and your pets.

Be safe and enjoy our beautiful peninsula.