Tag Archives: Cheese



Pepperoni Rolls was one of my husband’s favorites when he was growing up – then again who doesn’t like Pepperoni, Cheese and Bread Dough.  This is the neat thing about recipes they get carried on family to family right down the generation!  Anyway, I am so glad he learned to make this recipe at a young age and share it with our children and me! 

I am always interested in food and food facts, so I actually researched pepperoni rolls and found out they originated in 1927 by a man named  Giuseppe “Joseph” Argiro, he  made them and sold them to a Country Club Bakery in Fairmont, West Virginia. Argiro originally invented the pepperoni roll as a lunch for the local coal miners. They made an excellent meal for coal miners because they had protein and fat for energy and they helped curb their hunger.  Pepperoni Rolls did not require refrigeration, which made them easy to pack in a lunch pail and take into the mines, plus no other was preparation needed for them.  Pepperoni Rolls are sold everywhere in West Virginia – very popular in gas stations and carry-outs…Some very Interesting facts – who knew! 

Well Eric’s pepperoni roll made in OHIO consists of several slices of sandwich pepperoni, provolone cheese and mozzarella cheese baked in a slightly sweet soft dough.  The combination of the sweet dough,   spicy pepperoni and ooey gooey cheese is deliciously satisfying to the palate. 

In our home pizza rolls are fair game for any meal – Breakfast, Lunch, Dinner or as a Snack!  Very seldom do I have to worry about leftovers BUT on rare occasions that I do – I freeze them in a Ziploc bag and reheat them in the oven!

As to the recipe Eric learned to make these rolls using a hot roll mix from a box as the crust – I will say it was very good BUT we had a hard time finding the hot roll mix at our local grocery store – sometimes they had it other times they didn’t!  One day we had the cheese and pepperoni sliced at the deli and went to get the hot roll mix only to find they didn’t have any 🙄.  We paid for our groceries – left that store and went to a different grocery store in town and that store didn’t have any either – UGH….Totally frustrated I decided to make my own dough in my bread machine – OH MY GOODNESS – Not to TOOT my own Horn BUT it is OH so DELICIOUS!!!!

1 cup warm milk
1/2 cup butter , softened
1/4 cup sugar
2 eggs
1 1/2 tsp . salt
4 cups bread flour
2-1/4 tsp. active dry yeast

1lb. Sandwich Pepperoni
1lb. Provolone Cheese, sliced
8oz. Italian Cheese/Mozzarella cheese, shredded

Add ingredients to bread machine according to manufacturer directions.

Set on dough cycle – Once cycle is complete – (approximately 2 hours), roll the dough out onto a lightly floured surface.  Once the dough is rolled out place provolone cheese from edge to edge, top with a thick layer of pepperoni – then cover the pepperoni with shredded cheese.
Starting with the long side, roll the dough up tightly and pinch the seams at the ends to seal. Place on a prepared baking sheet (I like to cover my baking sheet in parchment paper – makes for easier clean up).  Bake 375º  20 to 25 minutes or until golden brown.  Remove from the oven and slice.

NOTE:  If you are lucky enough to find a box of Hot Roll mix at your local store – feel free to give that a try!  It’s good BUT the homemade dough is even BETTER!!!! 

Recipe By:  Eric Wallace  🤎 Relayed By:  Kim Wallace 🤎 Smile & Enjoy 🤎



Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019




I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are so many delicious possibilities with this meat!

2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin)
2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips
2 large onions, sliced into 1/2-inch strips
2 cloves garlic, minced
1/2 cup banana pepper rings – a little juice will not hurt
1/2 tsp black pepper
1 envelope dry Italian dressing mix
1 can French Onion Soup
2 tsp beef base

8 slices of provolone cheese or use your favorite cheese
8 hoagie rolls

Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.

Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Combine the first 7 ingredients in a 5-qt. or larger crockpot. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Look for beef base near the broth and bouillon.

As an option I also like to add chicken breast strips with my beef strips – Very Tasty!

Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!

I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!

This meat is also delicious in a tortilla wrap!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙




Current Situation – I have a freezer full of Pork, I have both Grand Babies today, they need to EAT plus I need something to BLOG about!!! 🤣 End Result: Sausage Scramble BRUNCH! Wally LOVED it – Kynlee played in it (which is typical for her) Ha-ha. My son Grant enjoyed the scramble in a Burrito Wrap – two actually! I kept my brunch low carb – no toast and no wrap!

Try this recipe using different flavors of sausage and cheese.  I really loved the mixture of onions and peppers – plus the picture turned out so pretty! 


Sausage, Egg, and Cheese Scramble – YUM – the perfect combination of flavors. Definitely a hearty meal! This scrambled mixture is also the perfect filling for a breakfast burrito wrap!

1lb. Bulk Sausage
Onion, Diced
Green, Red, Yellow or Orange Pepper, Diced
10 Eggs
1/3 Cup Milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1 cup shredded cheddar cheese
Pepper – Salt for Seasoning (use seasonings of your choice)

Whisk eggs, milk, and parsley; set aside. In a large cast-iron or other heavy skillet, add sausage – season and cook over medium heat until no longer pink; drain. Add in onions and peppers stir to combine, mix in egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Recipe By: Kim Wallace 💚 Smile & Enjoy 💚



When I hear the words “Country Breakfast Skillet” a hearty breakfast comes to mind – I can picture and almost smell a skillet full of fried potatoes with crispy edges, bacon/ham/sausage, eggs and cheese, along with chopped peppers and onion. OH ~ the Deliciousness! 💛🧡

1 lb. bacon – cut into about 1” pieces
1 30 oz package frozen diced or shredded potatoes
1 medium onion, diced or 4-6 green onion sliced
1/2 medium red bell pepper diced
1/2 medium green bell pepper diced
8 oz cubed ham, cooked or sausage, cooked
12 eggs
1/2 cup half & half or heavy cream
2 cups shredded cheese your preference
salt and pepper to taste

Preheat the oven to 350°. On the stove top in a large cast iron or an oven safe skillet cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan. Add the potatoes, green onion (reserve some for garnishing) and sliced bell peppers to the drippings – season with salt and pepper. Cook for 15 minutes or until soft, only flipping once or twice. When you let the potatoes sit without flipping, they get nice and brown. Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham/sausage over the hash browns. (Reserve some bacon/ham/sausage for garnishing). Top with 1/2 of the shredded cheese. (Reserving some bacon for garnishing). In a mixing bowl beat the eggs with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top of the meat. Sprinkle with the remaining shredded cheese. Place in the oven and bake for 15-20 minutes or until the eggs are set. Garnish with reserved green onion and bacon/ham/sausage.

This may sound silly to some – BUT – When I taught cooking school classes I had people say to me – OH I was going to make that recipe, but I don’t like Onions and Peppers…👀 WHAT 👀 By ALL means – Leave those items out! When you are cooking – you do you and your family! Use items/seasonings that your family likes!

Can you use fresh potatoes in this breakfast skillet? Absolutely. If you want to use fresh potatoes, peel and dice/shred the potatoes and cook according to the recipe instructions. I love fresh potatoes, but the frozen cubed hash browns are very easy and convenient plus they are uniform in size. It basically comes down to what I have on hand or need to use.

Shredded vs Cubed hash browns: Again It really comes down to personal preference! Use whatever you like!

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜