Super Bowl Goodies: “Pizza Pull Apart Bread” And A “Black Velvet Cocktail“

Welcome to “Wordless Tuesday.” For my readers that are new, I have implemented a new idea called “Wordless Tuesday!” This means that every Tuesday I will be just posting a delicious recipe, no stories, just a recipe that you will not be able to resist. I still will be posting on my usual day which is Friday, my stories of family, traditions, and special holidays, plus a scrumptious recipe.

So, no more words, just a mouth watering recipe which I know you have been waiting for…..

Super Bowl “Pizza Pull Apart Bread”

Ingredients:

1 unsliced round loaf sourdough bread
12-16 ounces Mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
Marinara or Pizza sauce for dipping

Directions:

Preheat oven to 350°F degrees. Using a sharp bread knife, cut bread going both directions without cutting all the way through the crust. Be careful as the bread is very forgiving. (As seen in the photo)

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy. There is nothing more mouthwatering than sourdough bread glazed with Parmesan and garlic butter, oozing with melted cheese, and pepperoni. Serve with warm pizza sauce for dipping! Yum! 

“Black Velvet Cocktail“

Ingredients:

6 oz chilled stout
6 oz chilled champagne (or sparkling white wine)

Instructions:

Just pour the stout slowly into a tall glass, and simply add the champagne! You need to make sure that the two drinks remain separate, so that the different densities form one layer on top of the other.

First, pour in your champagne or sparkling white wine. Fill it to the middle. Next, pour in your stout very slowly over the back of a spoon. This will help the stout to settle gently on top of the champagne, and should, in theory, keep the two layers separate. Serve in a chilled pint glass, or a champagne flute. You can also add ice and that works well.


Till Next Time………………………………......

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