Wednesday, May 2, 2012

Recipe: Pasta Bake

Oh, hi.  It's been a while.  Between planning my wedding and stressing about grad school, I managed to neglect my poor little blog.  My bad.  I still love cooking, and clearly love eating, so the other day I whipped this bad Larry up.  I borrowed pieces of this recipe from my good friend Giada...yeah we're on a first name basis.  It's a great meal.  It lasts a week.  I kind of had a love/hate relationship with it by day 3.  Like I literally froze half and still had enough for a 9x13 casserole dish.  Yeah.  Make this for your next potluck or family event (hi Mother's Day dinner.)  The key here is to use freshly grated Fontina.  Don't skimp on this step!  It's almost a life-changing cheese...real talk.

  • 2 red peppers, cored and cut into 1-inch wide strips
  • 2 small zucchini, quartered lengthwise and cut into 1-inch cubes
  • about a 1/2 package of slice mushrooms, diced
  • 1 small onion, peeled and diced
  • 1/4 cup extra-virgin olive oil
  • 1 pound whole-wheat penne pasta
  • 3 cups marinara sauce (that's about 1.5 jars of store bought...again, my fav. is Barilla Arribiata)
  • 1 cup grated fontina cheese
  • 1/2 cup grated smoked mozzarella (I used regular shredded mozz)
  • 1 1/2 cups frozen peas, thawed (that's one 8 oz. bag)
  • 1/4 cup grated Parmesan, plus 1/3 cup for topping (I went semi-homemade here and used 4C shredded parm in the jar...cares)
  • s&p

Preheat the oven to 450 degrees.
On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, salt, pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. It will still be kind of hard.  It's fine.  It's gonna cook more in the oven.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

this is pre-baked.  SO. MUCH. PASTA.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

Monday, April 9, 2012

Recipe: American Chop Suey...I think

I have no idea what American Chop Suey is.  Like, who invited that name?  Is it the same thing as Goulash?  And WTF is Goulash? I did not make that word up.  It looks like Chop Suey so it must be the same because someone DEFINITELY made up the name, "American Chop Suey."  Growing up I think we called it, 'Spaghetti and Meat Sauce."  I'm gonna combine the two and just call it, "Macaroni and Meat with Some Peppers Thrown in."  It's pretty tasty.  See for yourself.

1 box elbow macaroni
1 lb. ground turkey
1-2 green peppers, diced
1 onion, diced
3 gloves garlic, minced
chopped fresh parsley
1 large can crushed tomatoes 

Cook pasta according to directions.  Set aside.  In a separate saucepan, brown turkey and add onions and garlic until onions are transparent.  Add peppers and spices and cook until peppers are tender. 

 Mix in half the sauce and simmer.  Once everything is combined, transfer mixture to macaroni and stir well, adding remaining sauce from the can.  Top with fresh Mozzarella and parsley.

oh yeah, SIDENOTE: this makes enough food for 2 grown men and me, plus seconds, plus leftovers.   Which I'm not mad about.

Sunday, March 25, 2012

Recipe: Corned Beef & Cabbage

So I'm a little late on posting our St. Patty's Day feast, but here it is if you're still craving a boiled dinner.  This one is seriously easy but it does take FOR-EVER to cook, so start chopping early and get it in the pot before you do anything else for the day.  It's worth the wait, though.  Obviously this is best enjoyed with a cold beer.  Obviously.

3lb corned beef brisket
4 potatoes, peeled and cut into cubes
4 carrots, peeled and sliced
1/2 head of cabbage (or more if it fits in your Crock)
1 onion, peeled and sliced in quarters
1 1/2 c. apple juice
1 1/2 c. water

place the potatoes, carrots, and onions in the Crock Pot.  Place corned beef on top and cover with water and apple juice.  Add the little spice packet that comes with the corned beef, sprinkled right over the top.  Cover and cook on low for 10-12 hours.  Add cabbage when there's about 2 hours of cook time left.

Tuesday, March 6, 2012

Recipe: Shrimp & Orzo

I've been finding pretty much all of my recipe inspirations lately on Pinterest.  So have you.  Don't lie.  It's the best invention ever.   No one has an original thought anymore and I'm totally OK with it. 

Last night's recipe was inspired by Ina Garten...aka the Barefoot Contessa.  I pretty much used her recipe as is (although scaled down for two people) but was too lazy to wait a hour before eating so we just scarfed it down while it was still hot.  This one's fairly healthy and would be amazing with my new favorite ingredient, quinoa, but sometime's orzo really just hits the spot.  This made a bunch of leftovers so we ate it cold for lunch...even better.  Enjoy :)

1 lb shrimp, peeled and de-veined
1/2 box of orzo, cooked as instructed on the box
1 English cucumber, diced
fresh parsley, chopped
fresh scallions, chopped
2-3 artichoke hearts, diced
juice of 2 lemons
1/3 c. EVOO ( I eyeballed it)
feta cheese
1/2 tsp. dill (I used dried dill but fresh is probably great, too)

Preheat oven to 400 degrees.  Boil water for orzo & cook as directed.   Drizzle shrimp with EVOO, salt and pepper and bake for 6-8 minutes until pink.  Meanwhile, mix lemon juice, salt, pepper, and EVOO in a bowl, whisk until blended.  Once orzo is ready, drain and add dressing while the orzo is hot.  When shrimp is cooked, add it, along with all remaining ingredients, to the orzo.  

I made some roasted cauliflower to accompany this dish by drizzling EVOO over some fresh cauliflower and baking at 400 degrees for about 20 minutes until fork tender.  Also, since I recently started working at a bakery, I occasionally (read: daily) take home fresh bread, and we eat it with everything.  Sue me.

Monday, February 27, 2012

Recipe: Turkey and Artichoke Stuffed Shells

Last night my parents came over for dinner and I made them a Giada DeLaurentiis recipe that was delish.  These stuffed shells went over way better than my last attempt at a stuffed-shell-eqsue dinner and I think everyone was pleased.  I followed the recipe for the shells as posted here but I cheated and used caned Barilla Aribiatta sauce because I'm lazy and it's good.  Mangia!


  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 5 cups Arribbiata sauce 
  • 1 1/2 cups grated mozzarella (about 5 ounces)


Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

these are my pictures.  Just imagine that I am as talented as or more so than Giada.  I like to think we're on the same level.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells (EDITOR'S NOTE: I HAD ENOUGH CHEESE MIXTURE FOR BASICALLY A WHOLE BOX OF SHELLS). Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

we got a little distracted between eating a lot and talking non-stop about our upcoming wedding that I forgot to snap a pic of the finished product until it looked like this.  At least you can tell we liked it...

Monday, February 20, 2012

Recipe: Rosemary Skewered Scallops

Today I went on a fun road trip with some of besties to Western Mass to stroll the streets of Northampton and relive our glory days circa 2007.  The last thing I wanted to do when I got home was cook dinner, so thankfully when my love called me mid-afternoon I kindly suggested he pick something up from the store--his choice--for supper.  I was surprised and grateful when I came home to this gem marinating away.  The ingredients are so fresh and simple that you can't and don't want to mess with them too much.  Just trust it and it'll be delicious.

Thanks to my fiance for a fabulous Monday night meal, xo!

1 lb sea scallops
a few springs of rosemary

Wash and dry the scallops well.  Skewer 2-4 (depending on size) scallops on each sprig of rosemary and drizzle the EVOO over each skewer. Sprinkle with salt and a bunch of pepper.   Let marinate in the fridge at least 30 minutes.

Heat your grill to HIGH.  Using a grill pan (you know, like you'd use to steam veggies), grill scallops for about 20 minutes or until golden brown.

We made a little tomato-mozzarella to accompany our scallops...because, well, why the hell not.

Sunday, February 12, 2012

Guest Blog! WHOOPIE!!!

Remember that time when this happened?  Emily from The Three Bite Rule has been kind enough to return the favor with not only a guest blog, but a guest blog that invloves BAKING.  This is HUGE for NOSH.  Some of you return readers might have caught on that um...I can't bake.  Emily's Oatmeal Whoopie Pie recipe, adapted from one of her fav cookbooks, looks to die.  When I get that big orange mixer on the BB&B registry of my dreams, these are happening.  Thank you to Emily for this delish recipe! Here's her whoopie lovin' below.  Don't forget to check out her blog here!

Oatmeal Whoopie Pies 

I loooove whoopie pies. If I had my way, I wouldn't have had a wedding cake, I would have served whoopie pies. Don't get me  wrong, I ended up loving the cake, but how yummy would that have been?! Seriously, way better than the cupcake craze.  I take the bottom off the cake part and put it on top of the frosting to make it whoopie pie-ish. 

I’m not a big baker but now that I have lots more space and a fancy mixer, I hope to bake more. These came out great which was definitely a confidence booster.
4 tbs unsalted butter, at room temperature
½ cup (packed) brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups rolled oats (not fast-cooking)
¾ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
1 tsp salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla dn beat until light and creamy, about 3 minutes.
In a food processor or blender, process ¾ cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Makes about 48 two-inch cakes.
Classic Marshmallow Cream
1 ½ cups Marshmallow Fluff
1 ¼ cups vegetable shortening
1 cup confectioners’ sugar
1 tbs vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Reduce mixer speed to low, and add the confectioners’ sugar and the vanilla, and beat until incorporated.
Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
I was really proud of these and they were delicious. I might fill the whoopie pan a bit less next time because they were pretty large. Using the whoopie pan, I made 24 cakes, thus making 12 whoopie pies.

The cookbook is cute. I liked that it was casual (makin’ whoopie, beating filling until you forget about it, etc). The pictures are great and there are some great combinations (bacon chive goat cheese filling or pistachio cardimum cakes, or mocha etc).

Tuesday, February 7, 2012

Recipe: Slow Cooker Stuffed Chicken

What is better than goat cheese? How about goat cheese, spinach, and roasted red peppers stuffed inside a chicken breast?  Yeah it happened.  I followed this recipe as best I could, and the result was pretty tasty.  I will say that this meal prep is kind of messy, but I think the flavors are great.  We didn't even eat this over rice or any starch (for us this is a HUGE victory) so it's really pretty healthy!  If you have leftovers, make sure to take some extra "sauce" from the crock and add it to the tupperware so when you re-heat it will stay...not dry (i can't say the "M" word...grosses me out).  Enjoy!

4 boneless, skinless chicken breasts (try to use a pretty thick breast)
1 roasted red pepper, diced
about 1/2 a bag of fresh spinach
goat cheese crumbles
minced garlic
1/2 c. white wine
3/4 cup chicken stock
basil (fresh or dried)

Salt & pepper your chicken.  Gently make a slit on either side of each chicken breast (be sure not to cut all the way through).  Set aside.

In a skillet, wilt the spinach with a bit of EVOO and minced garlic, about 5 minutes.  While that's cooking, stuff the chicken with a few slivers of pepper and as much cheese as you like.  When the spinach is done, add to the chicken.

Add a bit more EVOO to the pan and sear the chicken on both sides, about 3-4 minutes per side. 

 Meanwhile, in your Crock Pot, add the wine and chicken stock.  Once chicken is seared (doesn't need to be cooked all the way through) add to the Crock.  Cover and cook on LOW for 6-8 hours.

If you don't like goat cheese, you could use mozzarella or any other favorite!

Saturday, January 28, 2012

Recipe: Curry Chickpea Salad

Chickpeas are magical.  They're so tasty, full of fiber, and take on really any flavor that you want.  I literally just invented this recipe and it came out super tasty.  Curry powder has become one of my favorite ingredients and literally makes me salivate.  If you haven't tried it or you think you're afraid of need to stop it right now.  It IS pretty potent, so you don't need a lot, but it has such wonderful flavor and  it just feels really satisfying.  This is a great salad to make ahead and eat for lunch for a few days in row!

2- 15oz. cans chickpeas, drained and rinsed
1/2 medium red onion, diced
2 stalks celery, chopped
juice of 1 lemon
1/2 tsp. curry powder
2 tbsp. nonfat Greek yogurt
1 tsp. olive oil mayo
s & p

Add chickpeas, celery, and onion to a bowl.  In a smaller bowl, combine half of the lemon juice with the Greek yogurt, curry powder, s&p, and mayo.  Stir to combine and pour over chickpea mixture.  Pour the rest of the lemon juice over the mix and stir to coat. 

if you let this sit in the fridge for a bit, it tastes even better :)

Wednesday, January 18, 2012

Recipe: Buffalo Chicken Wontons & Greek Coleslaw

This post is extra-special because it's not only appearing here, but HERE! at The Three Bite Rule.  I went to college with Emily, the creator of The Three Bite Rule, and I highly suggest you check out her blog for fun recipes and foodie adventures!  Emily so kindly asked me to guest-blog and I couldn't resist using the opportunity to try a new recipe.

I'm trying (key word) to lose a few lb's before my July wedding, and in doing so, I'm naturally craving the worst foods on the planet.  This recipe is surprisingly low-fat (5 wonton wrappers is only 100 calories, and the chicken is boiled in plain 'ol water and then baked, so no extra fat wait til you see the coleslaw!) but still tastes like an indulgence.  The wontons would make a great app (oh hey, Superbowl) and the coleslaw is a healthy side made with my favorite Greek yogurt (you can't even tell it's good for you!).  Hope you enjoy these and much as I do...and thanks again to Emily for the opportunity to cross over to another awesome blog!

(this recipe makes a TON of wontons.  You can either cut down the amount of chicken you use or if you don't want to make all of the wontons, you can make as many as you want, freeze the remaining wonton wrappers, and have a buffalo chicken sandwich for lunch the next day with the remaining chicken!  Probably awesome on a salad, too.)

1 package Nasoya wonton wrappers
2-4 boneless, skinless chicken breasts
1/2 bottle Frank's Red Hot (I used Buffalo flavor but i'm sure the Original is just as tasty)
1/4 c. Light Ranch dressing
1 egg white OR water

Boil chicken in water (or chicken broth) for 15 or so minutes until cooked through.  Remove from water and set in a bowl.  Once cool, shred with a fork and season lightly with salt and pepper.  Meanwhile, preheat oven to 425 degrees.

Here's the shredded chicken with the buffalo sauce...this was perfect on a sandwich the next day (said my fiance) and scooped up with celery stalks (said me).

Mix Red Hot and Ranch dressing in a bowl and pour over pulled chicken, mixing to coat.  Arrange wonton wrappers on a sprayed cooking sheet.  Place about 1/2 a teaspoon of chicken into the center of each wrapper.  Using the egg wash or water, lightly brush two sides of the wrapper and bring up into a triangle to meet the other half of the wonton, pinching to secure.  Bake for 10-12 minutes until crispy, flipping once.

I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.


EDITOR'S NOTE: If you want a cheesier, creamier, not as healthy wonton, try adding a bit of cream cheese to the chicken mixture.

gorgeous color on the wontons!

(this recipe is adapted from Ellie Krieger's recipe found here.  Of course I didn't measure anything TOO accurately, and I left out the caraway seeds.)

1 package Dole shredded coleslaw mix
1/2 c. plain Greek yogurt (I used Chobani 0%)
1 tbsp. honey
1/4 c. mayonnaise (I used Hellmans Olive Oil mayo)
1/4 c. apple cider vinegar
salt & pepper

Combine all ingredients and add to coleslaw mix.  Stir to coat.  Season with salt & pepper.  Refrigerate at least 30 minutes to let "sauce" absorb into coleslaw.

oh heeeey, awesomely healthy wontons and sweet scrumptious coleslaw...don't mind if I do...

Sunday, January 15, 2012

Weigh-ing In (see what I did there?): My Favorite Low-Cal Snacks

As some of you may know, I'm getting married in 6 months.  Technically I'm getting married 168 days from this blog post.  My wedding dress is BEYOND gorg (I'm allowed to say this about my own dress...bride rules) and I'm determined to fit in it without the help of my Spanx.  

That's where my new friends come in.  The following Top 10 is a list of my most recent, healthier obsessions that actually taste good and aren't diet-y.  Here are a few of my favorite low-cal finds (and some go-to favorites from all those other times I tried to lose weight):

1.  Joseph's Flax, Oat Bran, and Whole Wheat Pitas:  I don't know how these babies are low-fat, low-cal, AND delicious, but they are.  I eat these with fig butter/cream cheese for breakfast, in place of a tortilla when making quesadillas/fajitas, and as the ultimate companion to hummus, salsa, and tabbouleh.  Talk about diverse.  It's like the best blank canvas since sliced bread.  AND THEY'RE 60 CALORIES.  60!!! Obsessed.

2. Snyder's of Hanover EatSmart Whole Grain Cheese Curls:  Who doesn't love a cheese curl!?!? These are super tasty, a little bit nutty, white-cheddary, and LOW FAT.  You can fill a whole red Solo cup (and i KNOW you have a few of those laying around) full of these curly creations for only 130 calories.   Which is like, two of those orange cheese puffs your mom used to pack in your lunchbox  in elementary school.  INDULGE, my friends!

3. Peanut Butter & Co. Dark Chocolate Dreams:  Upon casually browsing my local Ocean State Job Lot (yeah I said it), this Magical Peanut-Buttery-Chocolatey-Fantastic-ness hit me in the face.  AND I LIKED IT.  I can't find this at my regular grocery store, but God help me the next time I come across it at OSJL (we're on an abbrev. basis) OR Christmas Tree Shops, where I've also spotted this and other flavors.  170 Calories in 2 tablespoons is like the best 170 calories of my entire day.  Eat it with an apple, some RF Wheat Thins, or right out of the jar.  Thank me later.

4.  Boca Spicy Chik'n Patties:  These are my go -to lunch favorite because they take 1:20 in the microwave, taste like a buffalo chicken tender, and are just all around the best little non-meat situation in the freezer aisle.  Top with a little low-fat ranch and stick it between a multi-grain English muffin.  At only 160 calories, you can still afford a slice of cheese if you want (and you do).  YUM.

5. Green Apples.  So much better than the red kind.  Sweet AND tart. Yes please.

6. Celery.  Remember the PB I talked about?  BFFs.

7. 1 % low-fat cottage cheese.  Do you how much 1/2 c. of cottage cheese really is?? Mix in some cucumbers or tomatoes and you've got yourself a protein-packed lunch for like, 80 cals.

8. Cheerios.  One cup of Cheerios is a LOT of Cheerios and only 100 cals.  Splenda, strawberries, 1 % milk?  Breakfast is served.

9. Egg whites. You know how much I love these bad boys.  3 egg whites + a teaspoon of pesto + a tablespoon of goat cheese crumbles is the ultimate meal and it's under 150 calories.

10.  Soda brownies/cupcakes.  Take one can of diet soda and mix with one package of dry brownie or cake mix.  Some of my favorite combos:  diet ginger ale and Funfetti; diet Pepsi and brownies, diet orange soda and white cake mix.  Without having to use butter,eggs, and oil, you've got yourself a low-fat delight when your sweet tooth attacks.

Tell me if you've tried any of these, or what low-cal goodies YOU snack on, by leaving a comment below!

Sunday, January 1, 2012

Recipes: Holy Guacamole & Savory Monkey Bread

HAPPY NEW YEAR!  This is going to be such a great year for me.  I'm getting married 6 months to my best friend, and I feel like I'm going to land a GREAT job this year (fingers crossed!!).  I wish you all a happy & healthy 2012!

We rang in the new year with some of our closest friends and I brought some homemade guacamole (upon request from the hostess) and this delicious monkey bread courtesy of Fun & Fearless in Beantown, one of my favorite local bloggers.  I played around with it a bit (hers was vegetarian but the original recipe calls for pepperoni so I added both basil AND pepperoni ...such a rebel) and it was a big hit and SUPER easy.  Take a look at the guac recipe and the monkey bread below!

HOLY GUACAMOLE (NOTE: Measurements are eyeballed!)
3 avocados
1/2 red onion, minced
1-2 Tbsp. minced garlic
1-2 tsp. light Ranch dressing (or substitute light sour cream)
splash of Red Hot
juice of 1/2 lime and 1/2 lemon
salt & pepper

Slice avocados into small chunks and drop into bowl with other ingredients.  Gently bled together, leaving chunks of avocado (or stir longer for a more pureed texture).  Serve with tortilla chips!

2 lbs pre-made pizza dough
6 mozzarella sticks sliced into 8 pieces each (don't use reduced fat...they won't melt as well)
turkey or regular pepperoni slices
chopped basil
4 Tbsp. butter
2 cloves garlic, sliced

Let pizza dough rest at room temperature wile you prepare the other ingredients. Preheat oven to 400 degrees.  Melt butter and garlic in a pot over medium heat until melted.  Baste a bundt pan with the butter and set the rest aside for now.  Take a small amount of dough (I used about the size of a pepperoni) and place the pepperoni, chopped basil, and mozzarella in the center.  round the dough to cover the fillings.  

Once you fill the bundt pan with dough balls one time around, baste the top of the balls with more butter.  Repeat another row with remaining dough/filling and baste top with butter. 

Bake for 35 minutes until golden brown.  Wait about 10-15 minutes before flipping onto a platter.