dough room

Concept: any time someone pissess Sirius off he makes a passive-aggressive/insulting play dough sculpture of that person


Pepperoni Pizza Twists

Prep time
10 mins
Cook time
8 mins
Total time
18 mins

Perfect for game day celebrations or a fun, kid-friendly dinner, these Pepperoni Pizza Twists are guaranteed to become a new family favorite! Easy, cheesy, awesomeness!
Serves: 12


  • 1 lb pizza dough, room temperature
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • ½ tsp red pepper flakes
  • 6 tbsp of grated Parmesan cheese (use more if you’d like!)
  • 3 tbsp extra virgin olive oil
  • 4 oz pepperoni
  • 4 oz shredded mozzarella cheese


  • Preheat the oven to 425F.
  • Roll the dough out into a rectangle on a lightly floured large cutting board.
  • Combine the garlic powder, parsley, Parmesan cheese, and red pepper flakes in a small bowl. Sprinkle about half of the seasoning blend onto the dough.
  • Sprinkle the mozzarella cheese on one half of the dough and top it with the pepperoni. If you are using mini pepperoni, you can leave it whole. If you’re using full-size pepperoni, you’ll want to cut them into quarters.
  • Fold the side of the dough without the pepperoni on it over to the other side, covering the filing.
  • Use a sharp knife or a pizza cutter to cut the dough into thin strips. You’ll get about 12 strips out of one pound of dough. Twist the strips a few times and press down on the ends to keep them closed.
  • Brush the tops of the twists with olive oil and sprinkle with seasoning blend.
  • Place the twists on a parchment-lined baking sheet, seasoned side down.
  • Brush the other side of the twists with olive oil and sprinkle with seasoning blend again.
  • Bake for 8 to10 minutes or until twists are golden brown.
  • Serve with marinara or ranch dressing.
Awesome Brownies

So those of you who liked Hero Cake will love these brownies. They take almost no effort and never fail to please. These get requested on the reg as well.

That’s right, space friends. That’s a layer of chocolate chip cookie on the bottom, an Oreo layer in the middle and a layer of chocolate brownie on top.

You will need:

  1. Two tubes of refrigerated chocolate chip cookie dough (you can make your own dough but this is easier and faster)
  2. One package of Oreos (I get the regular ones but Double Stuf would be fine too)
  3. One box of brownie mix. Get the family size box, made for 9x13 pans (this is important, if you get a regular box it won’t be enough). Pillsbury makes a family sized brownie mix. You’ll also need whatever the box mix requires (vegetable oil and eggs).

Grease a 9x13 baking pan. Press the two tubes of cookie dough into the bottom - it helps if you let the dough come to room temperature first. Use a silicone spatula or your hands to do this.

Place a single layer of Oreos over the dough. Leave a little space around the edges.

Mix up the brownie mix per box directions, then pour the batter over the Oreos, smoothing it out with a spatula.

Bake at 350 for 50-55 minutes. The sides are gonna rise up - something about the layers. I usually end up cutting the edges off. They’re very rich - cut small pieces.


ok i literally cant stop thinking about that flatbread so heres how you make it

  • you need a Ball of pizzaz dough
  • flour just for rolling it out (less than a cup tbh)
  • 8 oz butternut squash diced
  • 2 cloves garlic
  • 4 oz kale
  • 1 red onion (medium?)
  • ¼ oz thyme
  • 1 cup mozarella cheese (i used half and it was fine)
  • 1 T balsamic vinegar
  • olive oil

1) oven @ 450 degrees F, if you are able bring dough to room temp
2) PAR BAKE THE DOUGH!!!! roll (rolling pin or wine bottle, make sure to flour ur hands and the surface) it into a rough rectangle about ¼ in thick, place on lightly oiled baking sheet and prick all over with a fork. season with salt and pepper and stick it in the oven until is begins to brown ‘round the edge
3) mince garlic, discard kale stems and ribs and thinly slice leaves, thinly slice onion, strip thype from sprig and roughly chop the leaves
4) cook kale and garlic in olive oil in a large pan over med heat… season with s&p and set aside
5) in the same pan, cook squash, onion and thyme in olive oil. cover and cook, stirring every now and then, for about 10 minues or so. when squash is soft, uncover, add balsamic, and caramelize for about 2 minutes
6) assemble flatbread! top the dough with all this goodness + cheese and then cook for a few more minutes, until the cheesy cheese is melted
7) ENJOY!!!!!!!!!