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Pizza Rolls

I don't know about you guys.  But I LOVE pizza.  I made a pizza, and can share the recipe later, but way more exciting are my pizza rolls!  As a kid I would house these things like it was my job.  Bagel bites and Pizza Rolls were the best afternoon snacks.  Now I have come up with a recipe which is much fresher, and super easy to make!  As always, my recipe is intended to be simple for everyone to be a cooking star!  You can even choose to make it gluten-free if you feel so inclined.


  • 2-3 cups of pizza dough (I bought my regular dough at Trader Joe's and gluten free from Bob's Red Mill.  It's totally up to you if you want to be GF or not)
  • flour (I used coconut flour)
  • 1 cup diced pepperoni
  • 3/4 cup diced Mozzarella
  • 1 cup tomato sauce
  • 1 teaspoon dried basil
  • 10 leaves fresh basil
  • garlic powder (large pinch and 1 tablespoon)
  • garlic salt (large pinch and 1 tsp)
  • large pinch of oregano 
  • parsley (large pinch, 1/4 teaspoon, and 1 teaspoon)
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 1/2 tsp red pepper flakes


  1. Preheat your oven to 425 degrees
  2. You should know by now I like to keep things simple.  In a bowl combine the pepperoni, mozzarella, tomato sauce, dried and fresh basil, large pinches of garlic powder, garlic salt, oregano and parsley.
  3. You're almost done!
  4. In a small frying pan heat up your garlic clove, olive oil, red pepper flakes and 1/4 teaspoon of parsley
  5. In a small bowl combine the 1 tablespoon garlic powder, 1 teaspoon garlic salt, and 1 teaspoon parsley
  6. Take about a tablespoon of your pizza dough and place onto a lightly floured surface
  7. With a rolling pin flatten out the piece of dough so it's about 3X3 inches
  8. Place a large spoonful of your filling in the center of the dough, fold in half, and seal all edges
  9. Dip the morsel into the olive oil mixture covering all sides
  10. Then coat one side by placing it in the garlic powder mixture
  11. Add to a lightly greased baking sheet
  12. Repeat the process until you have a few dozen pizza rolls evenly spaced on the baking sheet
  13. Place into the oven for about 12-15 minutes, or until they are golden brown
  14. Allow the cheese to cool and bit, and enjoy!

Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  


  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch


  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!