Inside-Out Stuffed Cabbage ***

Big hit for our family!!!  It was actually the first time I've ever cooked with butternut squash, so that was a new experience for us as well.  We all loved it, though.  I made a few changes to make it work for us.  I used ground turkey, white rice (no brown on hand, but would have preferred that), and shredded coleslaw mix with carrots.  Will definitely do that again.  Hubby and I added a little hot sauce to our servings, since it just needed a little extra "something," so I'm thinking of either adding a little chili powder or cayenne pepper while it cooks next time.  It has the spicy hot V8, but you really can't get that flavor coming through at all.  So, so good, though!

INSIDE-OUT STUFFED CABBAGE
(luckymommyto2boys ~ Amy ~ Taste of Home)

2 pounds ground beef
3 cups cubed peeled butternut squash
1-1/2 medium green pepper, chopped
9 cups chopped cabbage
17 1/4 ounces spicy hot V8 juice
1-1/2 cup water
1-1/2 envelope beefy onion soup mix
1-1/2 tablespoon brown sugar
3/4 cup uncooked instant brown rice

In a Dutch oven, cook the beef, squash and green pepper over medium heat until meat is no longer pink; drain. Stir in the cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cabbage is tender, stirring occasionally.
Stir in rice. Cover and cook for 5 minutes. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Yield: 6 servings.

Pepperoni Rolls ****

Let's just say that I've actually made this one twice in the same week. Does that tell you how much we loved it? ;) I only made one can the first time, and I pretty much stuck to the recipe exactly. I didn't have Mrs. Dash, so I melted some butter and added some garlic powder to it before brushing the rolls. I also added a pinch of shredded mozzarella to each roll. SO good! We then dipped them in spaghetti sauce. I made them again yesterday, and I halved the biscuits along a layer in the middle, getting two rolls from each biscuit. I then only needed to cook them for 15 minutes. It's a good thing for me to make them smaller, so that I can eat twice as many, lol. I also made a few with chopped ham. These I put in the fridge and nuked this morning for the kids' breakfast. Perfect! The only change I would make to doing it that way would be to use deli sliced ham, but I didn't have any on hand. I had some ham I needed to use up, so there you go. I'll be making this one lots in the future!

PEPPERONI ROLLS
(Rachel ~ 4*kowboys)

2 cans large flaky biscuits
1 lb. deli sliced pepperoni
Mrs. Dash Garlic Seasoning
Butter; melted

Roll biscuits out on table; add some flour so they don't stick to your rolling pin. Lay 3 slices pepperoni on flat biscuit. Fold in edges and roll up to form log. Baste with butter and add Mrs. Dash Garlic seasoning on top. Bake 350 degrees for 25 minutes.
*Amy's notes: I halved the biscuit layers and added a pinch of shredded mozzarella to each roll (only cooked for 15 minutes when halved). I also brushed with garlic butter instead of Mrs. Dash.