You would think I had done enough cooking for a while, but I'm waiting impatiently for a turkey to defrost and in the meantime I keep prowling in and out of the kitchen like a caged lion. Rawwr. I took out 4 cod fillets to defrost, but that still doesn't solve the here-and-now.
Forget the here-and-now. It's been a bad day for pain, never got better. I've been wasted, as the kids used to say, or at least I wasted the day. Crap.
I'm watching preseason basketball, Wizards and Knicks. Still a Knicks fan, except when they're playing the Magic. Of course when they play the Nets, I win no matter what happens. Basketball season, my personal salvation from endless reruns of Diners, Drive-Ins, and Dives. I can't wait to watch my Magic.
Whether you are busy watching the baseball play-offs or like me, moving into basketball season, you are going to need snacks, and this recipe is a good one. Lots of flavor, finger food that doesn't drip, and really easy to prepare. You can change the ingredients with your mood. This is a good time to wander up and down the condiments aisle in your favorite supermarket.
Italian Pinwheel Rolls
1 tube Pillsbury Crescent Dough Sheet
Prepared pesto (basil and/or tomato)
Chopped pepperoni and/or Italian salami
Chopped fried peppers from a jar of Mancini's brand
Chopped black olives
Shredded mozzarella cheese
Preheat the oven to 350 degrees. Place a silpat on a metal baking sheet.
Place the peppers and onions and the olives over the cheese, then sprinkle on some more of the cheese to finish. These photos show that you don't need to overload the dough with ingredients.
Carefully roll up the dough, starting at the short end. With a long, very sharp serrated knife, slice the roll into 8 pieces. Place the slices on the silpat. Sprinkle a bit more of the shredded cheese on top of each slice. Bake for 15 to 17 minutes until the dough is golden brown on top. Check that the undersides are not overbaked.