My favorite dairy product, by far, is cheese. So I’m apologizing for all these cheese filled recipes for the month! I promise the next one will be cheese free, ice cream maybe?
Anyways, here is a quick and highly portable snack or supper. I’ve made pepperoni rolls on nights when we have to eat on the run to avoid buying fast food, they’ve been put in air tight containers and shoved in coolers to be grabbed for a quick meal at a cow show and we’ve also enjoyed them kicked back and relaxing on peaceful night. Long story short, these little guys are tasty and versatile. The tribe LOVES to help make these. Oh and easy, very easy!
- 3 cans of biscuits
- 2 packages of sliced pepperoni
- 1 lb of mozzarella cheese, cubed in to 1 inch pieces
- Parmesan cheese
- Italian seasoning
- Garlic powder
Pre heat the oven to 425 degrees. Open the cans of biscuits and separate them. Flatten each individual biscuit out to about twice its original size. Place 3-4 slices of pepperoni and a cube of cheese in to the biscuit. Fold the sides in and shape in to a ball. Place seam side down in a 9×13 pan. Repeat until all of the biscuits used. Once all rolls are in the pan, sprinkle the tops with parmesan cheese, Italian seasoning and garlic powder. Pop in the oven for 15-20 minutes.
The other night we were placing more water tubs out for the cows to use as they leave the parlor now that it’s warmer. It’s hard to keep cows cool once summer hits. We try to have fresh water available in as many places as possible. While we were hooking up floats and hoses to tubs, we snapped a quick pick of the parlor manager outside of his domain. Poor little Henry was photo bombed.