Homemade pepperoni, homemade crust: guest chef Anne Jisca shares her favorites!

Anne Jisca loves making her easy pizza dough recipe! She says, "I never think ahead to make 'regular' pizza dough, so this is my favourite recipe! ;-) No rising time!!! This is a quick meal if you have the meat and grated cheese (in the freezer) ready to use. You can have a healthy meal in 30 minutes! I love pizza, yet seldom have time to start the dough an hour prior to supper. This recipe tastes great, and is quick and simple!"

Anne Jisca also makes her own homemade beef pepperoni, which she uses on crackers, sandwiches, and, of course, on top of her pizza!

About her homemade beef pepperoni recipe, Anne Jisca writes: "I love the pepperoni recipe as it is very tasty, and works great on crackers or on pizza. It's a very healthy recipe, with no MSG or processed meat. It's natural - you know what you're eating! It freezes well, and it is much cheaper than any real meat found in grocery stores. It sounds like a lot of work, but it really isn't that hard!"

Anne Jisca, who has been married to her husband Josiah for a little over a year, tells more about herself. "Due to health reasons, I've had to learn to cook with little sugar, white flour, starchy foods, and processed foods. Josiah is a student (working on his Masters in theology), so I also work 4 days a week. This has brought on the path of searching for quick, yet healthy and affordable meals. It's been a challenge, and I've totally enjoyed it!"

"Since I work Mondays to Thursdays, I tend to do more cooking and baking on Fridays and Saturdays, then freezing it to last throughout the week. In the winter months, my crock-pot also becomes a wonderful way to make good meals on days that I work! ...My husband and I are youth sponsors in our church, and we love it! I love investing in teen girls' lives, having them over, and studying Scripture with them."

Thanks for sharing your recipes and photos with us, Anne Jisca! :)

Bio:

Anne Jisca, 23, lives in Ontario, Canada with her husband Josiah. Anne Jisca loves baking and cooking, discovering new wonderful recipes, and working on their home, "which we bought just a little while back, and it is still a work-in-progress!" :D

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question about the pepperoni

Submitted by Anonymous on Sun, 2006-10-29 20:23.

Will it hurt anything if I add another day of kneading and bake it on the 4th day instead of the 3rd? I mixed it up today and won't have time to bake it until Wednesday.

An extra day for the pepperoni:

Submitted by Tammy on Sun, 2006-10-29 23:07.

I don't imagine that it would make a difference if the pepperoni waited 4 days to be baked rather than just three. My mom has made summer sausage and that gets kneaded for more than 3 days before it is baked. :)

Anne Jisca, what do you think? :D

I doubt it would be a

Submitted by annejisca on Mon, 2006-10-30 13:07.

I doubt it would be a problem! The spices will just get blended in extra long. =) That's the hardest part of that recipe: scheduling it so you can be home for 7 hrs when it gets cooked!! =)

Hope you enjoy it as much as we do! =)

another question

Submitted by Anonymous on Tue, 2006-10-31 01:04.

I wasn't sure what it meant by grill. Can you do this in the oven? I looked online for another recipe like this to see if I could but found nothing. Thanks
Shorty

grill, for drainage

Submitted by Tammy on Tue, 2006-10-31 08:54.

Yes! The pepperoni is made in the oven. You can set it on a wire rack inside a jelly roll pan (or cookie sheet with sides). You basically just want to catch the excess grease that drips off while it bakes, and not have the meat sitting in the grease. :)

Didn't see this question!

Submitted by annejisca on Thu, 2006-11-02 13:35.

By "rack" I meant a wire rack in a cookie sheet/jelly roll pan. Just like Tammy said! =)

You don't have to do this, but doing it allows the excess fat to drain off the meat. I think that's a good thing! ;-)