Grilled Pepperoni and Sausage Pizza Wraps

If you love fresh, hot homemade pizza, full of melty cheese and tasty toppings, but time is short, make these grilled pepperoni and sausage pizza wraps instead!

Seriously, these have all the flavor of pepperoni and sausage pizza in a fraction of the time real pizza takes to make. They are ideal for a weeknight supper or game night and would be great for a party as well. Let each person fill her own wrap, choosing from a selection of fillings. The ones below just happen to be my favorites but you do you.

Two important things to remember when filling 1. Do not overfill and 2. Start and end with cheese – this helps seal the wrap when grilling.

Ingredients to feed one
1 large wrap
1/2 cup or 55g grated mozzarella
Jalapeño slices
Onion slices
1/4 cup or 60ml pizza sauce
7-8 small cooked Italian sausage meatballs
6-7 pepperoni slices
3-4 fresh basil leaves

Method
Sprinkle half the cheese in the middle of the wrap. Top with a few slices of jalapeño and onion.

Add the sausage and spoon on half of the sauce.

Next comes the pepperoni, basil leaves and the rest of the sauce.

Finally, sprinkle on the rest of the mozzarella.

Fold in the top and bottom of the wrap.

Then fold in one long side and roll to close the wrap.

Grill the wrap, over a medium low heat, overlapping side down for 1 1/2 – 2 minutes. Place something heavy on top. I use my kettle filled with a cup or two of water.

Turn the wrap over and grill the other side for another 1 1/2 – 2 minutes, weight still in place.

Enjoy!

Did you know that October is National Pizza Month? Yeah, I missed that memo too. But it really is and has been since 1984 when late entrepreneur Gerry Durnell launched the first trade publication about pizza called Pizza Today. His first issue came out that October, so he designated it National Pizza Month as well.

Sunday Supper cannot resist the opportunity to celebrate such a great occasion so we've got close 60 pizza or pizza-inspired recipes to share today. Many thanks to Coleen of The Redhead Baker who is hosting the event and our event manager Cricket of Cricket's Confections for all of their hard work.

Appetizers

• Cauliflower Crust Pizza by Monica's Table
• Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
• Pepperoni Cheese Pizza Sliders by Family Around the Table
• Pizza Beef Wontons by Asian in America
• Pizza Potato Skins by Casa de Crews

Breakfast

• Cinnamon Roll Pizza by Recipes Food and Cooking

Condiments

• Home Canned Pizza Sauce by What Smells So Good?

Mains

• Bacon Jam, Pear and Butternut Squash Pizza by Caroline's Cooking
• Bagel Pizzas by And She Cooks
• BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
• Candy Corn Pizza by Palatable Pastime
• Chicago Deep Dish Pizza by Bottom Left of the Mitten
• Chicken Pesto Calzone by A Day in the Life on the Farm
• Chicken Pot Pie French Bread Pizza by A Kitchen Hoor's Adventures
• Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
• Copycat UNO's Pizza by Sew You Think You Can Cook
• Deep Dish Fondue Pizza by Momma's Meals
• Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
• Easy French Bread Pizza by Confessions of a Cooking Diva
• Everything Pizza Tartin by Sunday Supper Movement
• Fall Veggie Pizza by The Culinary Compass
• Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
• Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
• Hawaiian Pizza Salad by Cricket's Confections
• Homemade Pan Pizza by Cosmopolitan Cornbread
• Lahmacun (Turkish Pizza) by Curious Cuisiniere
• Lunchtime Pizza Muffins by Jane's Adventures in Dinner
• Meatball Sub Pizza by Life Tastes Good
• Mexican Pizza by Moore or Less Cooking
• Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
• Mom's Family Style Cavatini by Powered by BLING
• Onion Tart by Wholistic Woman
• Philly Cheesesteak Flatbread Pizza by Family Foodie
• Pizza Grilled Cheese by Eat, Drink and Be Tracy
• Pizza Pot Pies by Brunch-n-Bites
• Pizza Steak Hoagie by The Freshman Cook
• Pizza Toscana by Cooking with Carlee
• Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
• Rustic Bacon & Citrus Pizza by Gourmet Everyday
• Sausage and Peppers Pizza by Cindy's Recipes and Writings
• Sausage Arugula Pizza by The Bitter Side of Sweet
• Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
• Spinach and Feta Stuffed Pizza Bread by Mindy's Cooking Obsession
• Supreme Breakfast Pizza by The Crumby Cupcake
• Taco Dip Pizza by Hardly a Goddess
• Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue's Nutrition Buzz
• The Mac Pizza by Seduction in the Kitchen
• Vegan Margherita Pizza by Simple and Savory

Desserts

• Caramel Apple Dessert Pizza by The Foodie Affair
• Cheesecake Pizza by The Redhead Baker
• Coconut Macaroon Pizza by Pies and Plots
• Fresh Fruit Pizza by That Skinny Chick Can Bake

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Coconut Curry Shrimp Noodles #FishFridayFoodies

When you have a craving for curry laksa noodles but don’t have the time, this quick spicy coconut curry shrimp pasta hits the perfect spot.

Last year around this time, my husband and I took off for a long weekend in the Seychelles. We booked a place online that looked idyllic, and indeed it proved to be. Set on a lush green hillside overlooking a gorgeous blue-green bay of the Indian Ocean, it was a one-bedroom chalet with a huge porch and a small, but well-equipped kitchen.

One of my favorite adventures in a new place is to explore the local markets and cook with local ingredients. To save from needing to buy essentials in a place where much is imported, I had done a little research to discover what we could bring safely and packed a cooler and a small suitcase with things like pasta and coffee.  The Seychelles is an archipelago of 115 islands so I felt fairly certain seafood would be abundantly available. I had in mind a fish curry for dinner one of our nights, so I brought Thai red curry paste and a packet of coconut milk powder.

The view from our porch

We found local markets without a problem, even a couple that were roadside stands attached to farms, where we bought produce and fresh eggs mere steps from where they were produced. Score! Despite the Indian Ocean all the way around the island of Mahé where we were staying, fish and seafood were hard to find! We didn't know if they were exporting it all or if no one could be bothered to fish for a living but we eventually found a bag of frozen shrimp in a little supermarket to make the seafood curry. You’ll never guess where it came from. Yep, the United Arab Emirates. I should have just brought it from home in my cooler. It would have been way cheaper.

We did manage, finally, to eat local seafood at a seaside restaurant one evening so perhaps they know some fishermen personally. Also, we arrived at the central market in Victoria late one afternoon and there seemed to be a fish counter there, although it was empty, save a few leftover fish from that morning, clearly past their best. I can only hope it's better stocked first thing in the morning.

The mostly-missing seafood mystery aside, I can highly recommend the Seychelles for a holiday. The beaches are gorgeous, colorful fragrant flowers fill the roadsides and forests, the local dishes are tasty, the beer is great and the people are very friendly. We rented a car and explored the island, finding gorgeous little coves to swim in where we felt like we were the only people on the island. Idyllic indeed.

Anyhoo, that’s a long story for a dish that takes mere minutes to make. Since that night in the Seychelles when we dined on UAE shrimp and sipped on chilled Seybrew lager, I’ve made this dish many times, most recently just two nights ago. It’s become a firm family favorite.

Ingredients
3 tablespoons olive oil
2-3 tablespoons red curry paste (I use 3 heaped spoons – we like things spicy.)
1 medium onion, chopped finely
1 1/2 lb or 675g shrimp, already peeled and cleaned
8 oz or 225g thin noodles
Fine sea salt
1 14 oz or 400ml can coconut cream
Good handful cilantro, chopped

Method
Sauté the onion with olive oil and curry paste in a pan that’s going to be big enough to hold all of the ingredients later.

Once the onion has softened, add 1 1/2 cup or 360ml water with a teaspoon of salt and the noodles. Cook over a low flame with lid on for five minutes, stirring occasionally.

Add the shrimp with another sprinkle of salt.

Cover again and cook until shrimp are pink and the noodles are done. Give the whole thing a stir.

Pour in the coconut cream and stir to combine.

Cook at little longer, until the dish is heated through again. Try not to let it come to a boil though.

Stir and taste for salt, adding more if needed. Stir some of the cilantro into the dish then garnish with the rest.

Enjoy!

As the nights turn chillier in many places, my Fish Friday Foodie friends are sharing seafood pasta dishes that should help you warm up. Many thanks to our host this month, Caroline of Caroline’s Cooking! Check out all our creative pasta dishes.

An InLinkz Link-up

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Sticky Pecan Pie Bundt #BundtBakers

Pecan pie filling mixed in cake batter makes the best Sticky Pecan Pie Bundt, perfect for any family celebration.

This month’s Bundt Baker theme is Happy Fall, Ya’ll so I could have baked with apples or pumpkin or other fall produce but while I was in Houston recently, I was reminded that it’s pecan season as well. There’s a farmer’s market near our house where you can either buy fresh Texas pecans or bring the harvest from your own trees and pay 40 cents a pound to have them crack the pecans in their noisy electric machines.

Years ago, I remember my grandparents sitting at their kitchen table cracking and picking the shells off of Louisiana pecans and it was a long and challenging job. Forty cents seems a fair price to pay not to have to do the cracking part by hand!

My favorite thing to make with fresh pecans is my aunt’s pecan pie. It’s a must at Thanksgiving and Christmas. If you are feeding a crowd, make a party-sized version. But for any other occasion, do try this sticky pecan pie Bundt!

Ingredients
2 1/2 cups or 315g flour
1 1/2 cups or 300g sugar
1 cup or 240ml light corn syrup, plus a little extra to drizzle on - optional
1/2 cup, firmly packed, or 100g dark brown sugar
1/2 cup or 113g butter, melted and cooled
4 eggs
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups or 175g chopped pecans


Method
Preheat oven to 325°F or 163°C and prepare your 10-cup Bundt pan by brushing it with butter and dusting it with flour. Scatter a good handful of the chopped pecans in the bottom of the pan. Set it aside.

Put all of your ingredients into a large mixing bowl. Use your stand mixer or electric beaters to mix the ingredients until completely combined.

Turn the beaters to high and mix well for 1 minute.

Pour the batter into your prepared Bundt pan.

Bake in your preheat oven for 55-60 minutes.

Remove the pan from the oven and cool for 10 minutes on a wire rack.

Run a wooden skewer around the edges of the pan and the flute in the middle to loosen the Bundt, then invert it onto the wire rack. Leave to cool completely.

If desired, drizzle a little more corn syrup on the Bundt as glaze.

Enjoy!

Many thanks to our Bundt Bakers host this month, Teri from The Freshman Cook! Check out all the other fall bakes we have for you today!

• Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs
• Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife
• Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de Hacer
• Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes
• Chocolate Caramel Apple Cake by The Freshman Cook
• Ginger and Cinnamon Bundt Cake by Los Chatos Chefs
• Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Jack O'Lantern Cake by Palatable Pastime
• Persimmon Apple Bundt by Tea and Scones
• Poached Pear and Cranberry Bundt Cake with Maple Mascarpone Frosting by Sew You Think You Can Cook
• Pumpkin Chocolate Chip Bundt Cake by Patty's Cake
• Pumpkin Pie Bundt by Jane's Adventures in Dinner
• Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet
• Robert E. Lee Bundt Cakeby The Queen of Scones
• Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm
• Sticky Pecan Pie Bundt by Food Lust People Love

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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