Pepperoni Knots and Cowboy Salsa

Summertime is always a great time to try out recipes because there are always neighborhood picnics or holiday gatherings. A couple of weeks ago we were invited to a big pig roast. This is the second year we have attended this roast and it was a great time. We also have a pig roast every year, so it is fun to go to other pig roasts to compare or get ideas on what makes the roast great.

When we showed up, the couple's large property was covered with about 100 people. Their property is about 10 acres so it was not too crowded but it was amazing to see people spread out over the lawn with blankets, coolers, strollers, and bag chairs. There was plenty for everyone to do. There was a pond for fishing, kayaking, and swimming, a barn that housed the food, a basketball court, several bean bag toss games and some PVC pipes that people put beer bottles on and tried to knock them off with a frisbee. There were also several really nice sitting areas through out the property that included porch swings. Then to top off the evening, there was a large firework display at dark.

I decided to make two recipes to take with us. One was a new recipe and the other an old standby. I found a recipe in the Rachel Ray magazine that looked good but I did not have all of the ingredients. I made a few small changes and they turned out pretty good so I packed them up for the roast. They are a little savory roll that are quick to make and were gone in about 10 minutes. The other recipe is for a tomato, corn and black bean salsa that is addicting. I filled a tin loaf pan up to the rim with the salsa and it was also gone quickly. I like the addition of the corn and beans to salsa. It is refreshing and the flavors go well together along with looking pretty!






Pepperoni Knots
2 oz pepperoni, finely chopped
2 cloves garlic. finely chopped
1 13.8 oz tube refrigerated pizza dough
1 egg, beaten
Coarse salt

Preheat oven to 400 degrees. Grease a baking sheet.
In a small bowl, mix the pepperoni and garlic. Cut the dough by cutting the tube length in half, then cut each piece in half and continue to cut each piece in half until you have 16 pieces. Roll each piece of dough into a 7 inch long rope. Tie each piece into a knot and place on the prepared baking sheet. Brush each knot with egg and sprinkle the pepperoni garlic mixture on top. Add it on thick because as they cook they will rise and the sprinkles will spread out. Top off each roll with coarse salt. Bake until golden, about 18 minutes. These can be served with a spicy mustard or pizza sauce.

Cowboy Salsa

1 can black beans (drained and rinsed)
1 can shoe peg corn
1 28 oz can dices tomatoes
1 bunch cilantro, chopped
3-4 green onions, chopped
1 pkg italian dressing mix

Mix together all ingredients.

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Enjoy!