As promised, another recipe from The Cousin! May I say that this pairs beautifully with margaritas?

We made two sheet pans of this to feed the assorted family we had collected at the house that night; The Cousin wrote down the recipe for one sheet pan for a more reasonable size.

You will need:

• 2.5 cups dry polenta
• 9 cups milk
• 2-3 cups Parmesan cheese
• Salt

Four ingredients, people! You  know I love that.

To make:

1. Brink milk to a boil (it is so, so likely to boil over so don’t walk away), and slowly add polenta, stirring constantly with a whisk then a wooden spoon as it gets thicker
2. When mixture is starting to thicken stir in Parmesan cheese and salt; continue cooking, stirring fairly often until it is “uber thick” (so sayeth The Cousin)
3. Spread onto greased sheet pan and cool uncovered in fridge until firm
4. Top at will (see below) and bake at 400F until cheese is melted

Topping ideas:

• The Cousin recommends fresh mozzarella, fresh basil and fresh tomatoes. I totally concur
• Classic toppings like pepperoni, sausage, etc? Also good
• Sun dried tomatoes on pizza rock my world. I highly recommend
• Other than that? Go crazy! Let me know what you come up with

And then I was thinking about pizza rolls.

So the next day, here’s what I took out:

• My icebox dough (you can also buy dough in the deli at Publix, which I love)
• Pizza sauce (pick your favorite)
• Pepperoni, chopped (or whatever toppings float your boat – but chopped so it’s easier to slice through)
• Mozzarella cheese
• Dental floss (but not for what you think)

From there it was easy!

1. Preheat the oven to 350
2. Roll out the dough into a rectangle
3. Top with a thin layer of sauce — you don’t want things getting soggy
4. Sprinkle with chopped pepperoni (etc.) and cheese
5. Roll it up! I rolled from the short end because I didn’t need to end up with that many rolls — just the Yankee and I were eating
6. Break out the dental floss and use it to cut the rolls: slide the floss under the roll, cross the ends over the top like you’re going to tie a knot, then pull them all the way through the dough so the floss is straight again; this slices it clean and keeps your rolls from getting flattened as you slice
7. Place the rolls in an oiled casserole dish with the pretty sides showing (if you’re making these for a party and want them easier to handle individually bake them in a muffin tray instead)
8. Sprinkle the top with more cheese
9. Bake at 350F till the cheese on top is melty and bubbly

Enjoy!

Also be sure to check out yummy versions from Sallaboutme, So, How’s It Taste and Family Bites!

This is a perfect meal to throw together during the middle of the week. Quick, easy, and so delicious!

You will need:

• chicken — I used three boneless, skinless chicken breasts
• dough — your refrigerator dough, homemade dough, or even store bought
• barbecue sauce
• cheese

And then:

1. Start with the chicken: three chicken breasts, seasoned with salt and pepper, thrown into the slow cooker set to low in the morning — no barbecue sauce yet because you don’t want the sugar in it to cook as long as the chicken
2. About two hours before supper time you’re ready to shred the chicken; since it’s in a crock pot this may be as easy as breaking it up with a wooden spoon, but you can take it out and shred it if need be. Return the meat to the slow cooker set to low and add in enough barbecue sauce to fully coat all the meat
3. About an hour before baking time pull out some refrigerated dough, form it into a ball and set it in a olive oil brushed cast iron skillet to rise for about 45 minutes
4. After 45 minutes, start your oven preheating to 400 degrees
5. Now assemble your pizza! Pat out the dough, then top with barbecue chicken, extra sauce, and whatever else your little heart desires: onions, garlic, pineapple, you name it. Then sprinkle on the cheese and bake at 400F till the cheese is melted and the crust is done — this probably won’t take more than ten minutes or so

Enjoy!