Semi Homemade Pizza Pockets

I loved eating Hot Pockets as a little girl.  I remember walking down the street to my Grandparents' house and they always had them in the freezer.  It was a pretty usual lunch.  This recipe I came across really reminds me of those little pockets.  It is so quick and easy to put together.  The Dish Washer likes pizza but not enough to eat at home, so I make this for lunch for me and The Bun.  I think The Bun is going to take after his daddy, because he really doesn't love to eat this either.  But they are delicious, nevertheless, and I am the one pregnant.  I win!  We should come up with a name for this baby...let me think...all I can think of is the unoriginal Pea in the Pod.  Baby Pea.  That's it.  Anyway, here's the recipe.

Semi Homemade Pizza Pockets

1 loaf Rhodes freezer white bread, thawed and allow to rise according to pkg. directions
pepperoni
mozzarella cheese
shredded parmesan cheese
oregano
garlic powder, a little goes a long way
parsley flakes

Take thawed, risen dough and roll out into 11x11ish square.  (This isn't as easy as you would think it is since all that air is in the loaf.)  Next layer pepperoni, cover with cheeses depending on your preference with how much cheese you like and sprinkle with oregano, garlic powder (remember just a little) and parsley flakes.  Roll up cinnamon roll style.  Coat with melted butter butter or olive oil and bake on jelly roll pan at 375 for 15-20 minutes or until bread is baked through.  Allow to cool at least 10 minutes.  Slice and serve.

Pea Salad

Did you think I jumped ship?  I haven't.  In fact, I have done a lot of cooking, it has just been things I have already shared with you.  This pea salad originates with my MeeMaw.  When she is asked to bring food for family gatherings, it is usually pea salad.  (Her stove is turned off to keep her from burning down the house, so this requires little cooking.)  While her pea salad is good and I always look forward to eating it, I like to jazz mine up a little more.  She makes it much like a traditional chicken salad with mayo, eggs and relish.  She also uses canned peas, but I prefer to make mine using steamed peas for a little crunch.  Peas are one vegetable that, on occasion, we can seem to get The Bun to eat.  This is what I make with the leftovers.  There are no particular measurements, just how much of each thing you prefer.  (It is usually based on our leftovers...not too much mayo to pea ratio.)

Pea Salad

Steamed peas
Mayo
boiled egg, chopped or crumbled
cooked and crumbled bacon
chopped red onion
cheddar cheese
salt and pepper, to taste

In a bowl, combine all ingredients and chill before serving.

Spicy Black Eyed Peas

HAPPY NEW YEAR!!  I hope exciting things for this year and I know it will be great with the addition of our newest little one.  I hope you ate your black eyed peas today for good luck.  I don't care for greens, but The Dish Washer at those for our 2012 wealth.  :)  I served those things with Brown Sugar and Balsamic Slow Cooked Pork. For a great little history lesson on why southerners eat these foods, check it out at Southern Plate.  I love history behind certain foods/recipes.  While her recipe is certainly the classic, I opted to make a spicy version that I thought The Dish Washer would enjoy.  I was correct.  They aren't "mouth on fire" spicy, but they definitely have a kick.

Spicy Black Eyed Peas

16 oz. frozen black eyed peas
4 slices of bacon
1 medium onion, chopped
1 can Rotel tomatoes, undrained
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
water

In a large saucepan, cook bacon until crispy.  Remove bacon and crumble.  Set aside.  Stir chopped onion into bacon grease and cook until tender.  Add can of tomatoes, black eyed peas, salt, chili powder and pepper.  Stir to combine.  Pour in enough water to cover peas.  Cook, covered, on medium heat for 1 hour, checking water level to make sure peas don't scorch.  (They will absorb more water than you expect.)  Check your peas to see how tender they are.  We prefer our peas extremely tender, so I probably boiled mine for a total of 3-4 hours, adding water as needed along the way.